Arroz con salchichas
Tomato-red rice cooked with browned hot dogs, peppers, onion and garlic, the cheap and cozy Latin American one-pot dinner that tastes like home.
- 50 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.41 a serving
- 540 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups long-grain white rice
- 6 hot dogs
- ½ yellow onion
- ½ green bell pepper
- 2 cloves garlic, minced
- 1 can tomato sauce, 8 oz
- 1¾ cups chicken broth
- ½ cup frozen peas (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp salt
Each serving has about 540 calories, 16 g protein, 65 g carbs and 24 g fat, and costs about $1.41 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No tomato sauce? Crushed tomatoes work.
- No chicken broth? Vegetable broth or bone broth works.
- No frozen peas? Frozen mixed vegetables work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the rice until the water runs mostly clear. the hot dogs into ½-inch coins, the onion and pepper, and the garlic.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat the oil in a medium pot that has a lid over medium-high and the hot dogs 3 to 4 minutes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 4 min
Add the onion and pepper and cook 4 minutes, until soft. Stir in the garlic, cumin and oregano for 30 seconds.
Medium heatTimer: 4 min
Add the rice and stir for 1 to 2 minutes, until it’s coated and smells toasty.
Medium heatTimer: 2 min
Pour in the tomato sauce, broth and salt, and bring it .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low, and cook 18 to 20 minutes without lifting the lid, until the liquid is gone.
Low heatTimer: 19 min
Dolly’s tip: A thin crispy layer on the bottom is a good thing. In Puerto Rico it’s called pegao and people fight over it.Turn off the heat, scatter the peas on top, cover, and let it 10 minutes.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 10 min
Fluff with a fork and serve with cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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