Arroz Con Salchichas
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| Paprika & Time 2013 |
Ingredients:
6 medium Hot Dogs* (browned in the pan with a little butter, margarine, or oil, then sliced into 3 cm thick cylinders)
4 Tbsp Olive Oil
1 cup Basmati, or your choice of long-grain rice
1 tsp Turmeric, or achiote/annatto powder (without this the rice won't be yellow)
3 cups Mixed Vegetables **
2 cups Water, alternatively you can use vegetable broth, but be careful to taste before adding any salt
Salt And Pepper, to taste
4 Tbsp Olive Oil
1 cup Basmati, or your choice of long-grain rice
1 tsp Turmeric, or achiote/annatto powder (without this the rice won't be yellow)
3 cups Mixed Vegetables **
2 cups Water, alternatively you can use vegetable broth, but be careful to taste before adding any salt
Salt And Pepper, to taste
About this recipe:
Difficulty: Easy
Yield: 4
Cuisine: Cuban
Prep Time: 5 minutes
Cooking Time: 20 minutes
Keywords: Rice Dishes, One-Pan Recipes, Quick Recipes, Easy Recipes, Latin Food, Lunch, Dinner, Cuban Recipes
Description: A tasty, colorful, and super-easy meal to prepare on busy days.
NOTES (Before you get started):
* The traditional recipe calls for Vienna sausages (the kind you get in the little cans) but we prefer the taste of hot dogs.
** FOR THE MIXED VEGETABLES I put my own together using frozen peas, carrots, corn, and pearl onions. These are all pretty essential to the dish, but if you don't have pearl onions on hand, simply chop some onions and sauté those in the pan until they are translucent and soft, prior to adding the rice. You can also chop some red pepper and sauté that along with the onion, if you'd like.
Use a pan for which you have a lid, as you will need to keep the lid on while the rice cooks down. If you don't have such a pan increase the liquid slightly, to adjust for evaporation, and cover the pan with a sheet of aluminium foil while it cooks down.
Directions:
1. Coat the bottom of the pan with 2 tablespoons of olive oil over medium heat.
2. Put the rice into the hot pan and stir the rice around to coat evenly with the olive oil. Allow the rice to cook in the oil until it turns slightly more a solid white than a translucent white. About two minutes.
3. Toss in the sausages and stir them around with the rice for a minute, then add the two cups of liquid. If the temperature is right, this should sizzle a bit. If it does not, allow the water to bubble before adding the seasonings.
4. Add turmeric and stir to distribute it evenly.
5. Add salt and pepper as needed.
6. Add mixed vegetables and cover with the pan lid, lower the heat down to a simmer and allow it to rest untouched for twenty minutes or until all the liquid has been absorbed by the rice.
NOTES (Before you get started):
* The traditional recipe calls for Vienna sausages (the kind you get in the little cans) but we prefer the taste of hot dogs.
** FOR THE MIXED VEGETABLES I put my own together using frozen peas, carrots, corn, and pearl onions. These are all pretty essential to the dish, but if you don't have pearl onions on hand, simply chop some onions and sauté those in the pan until they are translucent and soft, prior to adding the rice. You can also chop some red pepper and sauté that along with the onion, if you'd like.
Use a pan for which you have a lid, as you will need to keep the lid on while the rice cooks down. If you don't have such a pan increase the liquid slightly, to adjust for evaporation, and cover the pan with a sheet of aluminium foil while it cooks down.
Directions:
1. Coat the bottom of the pan with 2 tablespoons of olive oil over medium heat.
2. Put the rice into the hot pan and stir the rice around to coat evenly with the olive oil. Allow the rice to cook in the oil until it turns slightly more a solid white than a translucent white. About two minutes.
3. Toss in the sausages and stir them around with the rice for a minute, then add the two cups of liquid. If the temperature is right, this should sizzle a bit. If it does not, allow the water to bubble before adding the seasonings.
4. Add turmeric and stir to distribute it evenly.
5. Add salt and pepper as needed.
6. Add mixed vegetables and cover with the pan lid, lower the heat down to a simmer and allow it to rest untouched for twenty minutes or until all the liquid has been absorbed by the rice.
Easy Metric Conversions:
6 Hotdogs = approx. 180 grams
4 tsp Olive Oil = 60 milliliters
1 cup long-grain rice = 185 grams
1 tsp turmeric = 2.3 grams
3 cups mixed vegetables = approx. 500 grams
6 Hotdogs = approx. 180 grams
4 tsp Olive Oil = 60 milliliters
1 cup long-grain rice = 185 grams
1 tsp turmeric = 2.3 grams
3 cups mixed vegetables = approx. 500 grams
Budget Factor
It's always good to know what a plate costs you to make. Restaurants keep this in mind, why shouldn't we?
These are only estimates for reference. Your local ingredient costs may vary. Currency converted at DKK5.00 to the Dollar and DKK7.50 to the Euro.
Another Great Recipe from: www.paprikaandtime.blogspot.dk
Did you make it? Did you enjoy it? Did you improve on it? I'm eager to hear whether you found this dish as tasty as we did. Please comment below with any remarks, critiques, or alternative suggestions you have to make this recipe even better!
Did you make it? Did you enjoy it? Did you improve on it? I'm eager to hear whether you found this dish as tasty as we did. Please comment below with any remarks, critiques, or alternative suggestions you have to make this recipe even better!
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