This post has been sponsored by MAGGI®. All thoughts and opinions are my own.
When I was a kid, my aunt invited us over for dinner. She made us arroz con salchichas and I absolutely devoured it. I was a picky kid so this was monumental.
What is Arroz con Salchichas?
Arroz con salchicha [pronounced ah·rowz kon sal·chee·kuh] is a Cuban yellow rice dish made with sliced Vienna sausages. Similar to arroz con camarones and arroz con pollo, it’s a delicious Cuban rice recipe that you will LOVE making for your family.
Why You’ll Love This Recipe
- Authentic Cuban Flavors. This Cuban rice recipe, like most Cuban recipes, is made with a flavorful tomato-based sofrito sauce.
- Easy To Make. Super versatile recipe with simple ingredients you can find at any local grocery store.
- 30-minute rice recipe! Who doesn’t love a quick recipe!? This arroz amarillo stovetop rice recipe practically makes itself in one pot.
Let me show you how to make it!
Ingredients You’ll Need
- Green pepper, onion, garlic, jarred sliced pimientos, tomato sauce. Cuban sofrito! These are typically the base of most Cuban recipes. Pimientos are sweet, roasted red peppers. All these ingredients add tons of flavor and color.
- Long grain white rice. Stays fluffy, not clumpy. It’s the most versatile type of rice.
- MAGGI® chicken bouillon cube. A lot of arroz con salchichas recipes don’t require bouillon cubes but my family always uses them for our favorite Cuban dishes because of their versatility and to overall elevate flavor without having to add a ton of spices.
- Pinch of Bijol, achiote, annatto, or turmeric powder to color the rice.
- Bay leaf.
- Vienna sausages. The authentic version of arroz con salchichas is to sliced canned Vienna sausages and fold them into the yellow rice. I used chicken sausage to spice it up. Use what you have!
How To Make Arroz Con Salchicas
- Sauté the sofrito. In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
- Cook the yellow rice. Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote, and bay leaf. Bring to a boil. Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.
- Prep the sausages. Slice the canned Vienna sausages. If making the sliced chicken sausages, cook them for about 5-10 minutes until cooked through.
- Fold the sausages into the yellow rice.
When you’re done making this recipe, make my Easy Cuban Arroz Imperial (Imperial Rice)!
- Store any leftovers in an airtight container and chill in the fridge for up to 4 days. You can also transfer it to a freezer-safe plastic bag and freeze it for up to 2 months. I would recommend you thaw it to room temperature before reheating it on the stove.
Thank you MAGGI® for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo
Arroz Con Salchichas (Cuban Yellow Rice with Vienna Sausages)
- 2 tablespoons olive oil
- 1/3 cup onion chopped
- 1/3 cup green bell pepper chopped
- 3-4 cloves garlic minced
- 4 ounces jarred pimientos drained and sliced
- 8 ounces tomato sauce
- 2 cups uncooked long grain rice washed and strained
- 3 1/2 cups water
- 1 MAGGI® chicken bouillon cube
- Pinch of achiote, annatto or turmeric powder to color the rice
- 1 bay leaf
- 12 ounces smoked chicken sausages sliced (or 4 ounces Vienna sausages, sliced)
- In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
- Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.
- Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.
- While the rice is cooking, slice the canned Vienna sausages.
- If making the chicken sausages, add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through. Cook in batches, if using a small skillet.
- Fold the sausages into the yellow rice. Serve immediately. Enjoy!
Maria R. says
Love this recipe! My mother made this often and passed down her recipe to me and I’m passing it down to my daughters. This is our favorite comfort food. Even my American husband loves it. I make mine in the rice cooker, you sauté the salchichas on the stove with the sofrito and then just add everything to the rice and let the cooker take care of the cooking.
Donna Herrera says
My Cuban mother-in-law taught me how to make this recipe the only difference was that she always added pimento stuffed green olives instead of the pimentos and green peas for color.
Melissa Torres says
Delicious! I used leftover kielbasa and next time my family would love some spiciness added but I made it and realized I could have doubled it because everyone wanted seconds.
Jamie Silva says
So happy to hear, Melissa!
Could you make this in a rice cooker you think?
Jamie Silva says
I think so! I’ve never done it so it’s hard to say if it could work or not.
Dalya Rubin says
I made this as a quick dinner last week and it was fabulous! I loved cooking the sausages in water, it was a new technique I’ll definitely use again. Thank you!
Jamie Silva says
So glad you loved it!
Albert Castro says
This is something my abuelita (grandma) used to make that was super delicious now thanks to this recipe I was able to make it for my amazing wife and kids. Thank you
Alex Reyes says
Been using this recipe for a couple of months now and I gotta say it’s pretty true to what my parents used to serve me as a kid.
Recently I remixed the recipe a bit and used some ground chorizo instead of the sausage and olives instead of pimentos and it weilded a really nice almost picadillo taste that went amazing with the rice. I also usually cook the meat first and cook the veggies in the lefteover oil afterwards, really great flavor boost from that. Can’t reccomend this recipe enough!
We usually cook the meat first then set aside for later. While using the same pan add the vegetables to soak up the flavor left over from the cooked meat.
Not sure if it would upset the moisture of the dish but that’s how I make the dish. How many lbs of chicken are you using?
Jamie Silva says
Hi Amy, the recipe states “4 smoked chicken sausages”. I used the pack of 4 from Aidells which is 12 ounces. Feel free to use your favorite chicken sausage brand. Enjoy!
Thanks for a great recipe. I had chicken sausages, some leftover rice and no ideas. We each ate about 3 servings, great job!