Ingredients
Method
- Sauté the sofrito: Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sofrito and stir until melted and fragrant.
- Boil the water: Pour in 3 cups of water and bring to a rolling boil.
- Add rice and seasonings: Stir in rinsed rice, Sazón, chicken bouillon cube, and Adobo seasoning. Mix well to ensure even distribution of flavors.
- Cook uncovered: Allow the rice to cook over medium-high heat until the water evaporates, about 8-10 minutes.
- Steam the rice: Reduce the heat to the lowest setting, cover the pot, and let it cook undisturbed for 20 minutes.
- Incorporate the sausages: Fluff the rice, then add the drained Vienna sausages. Gently mix them into the rice.
- Final steam: Cover and cook for an additional 5 minutes to ensure the sausages are heated through.
- Garnish & serve: Sprinkle with green olives and fresh parsley or cilantro for a pop of color and added flavor.
- Enjoy! Serve hot and experience the irresistible taste of this cherished dish.
Nutrition
Notes
Pro Tips:
Use longaniza dominicana instead of regular salchichas if you can find it – the paprika and garlic already infused in longaniza creates deeper flavor layers that complement the sofrito, plus it's what Bad Bunny actually grew up eating in PR. Toast your rice in the sudado sofrito for exactly 2-3 minutes before adding liquid – I learned this from watching my tía cook countless times. The grains should sound like rain hitting a window when you stir them. Add your caldito (broth) slowly in three stages, not all at once, stirring between each addition – this prevents the rice from getting shocked and ensures even absorption, creating that perfect Dominican rice texture without mushiness. Save some sofrito to dollop on top when serving – this brightens the entire dish and gives you those fresh herb notes that balance the rich, cooked flavors. It's the finishing touch that makes people ask for your recipe. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water. Can be frozen for up to 2 months — thaw overnight in the fridge.
Use longaniza dominicana instead of regular salchichas if you can find it – the paprika and garlic already infused in longaniza creates deeper flavor layers that complement the sofrito, plus it's what Bad Bunny actually grew up eating in PR. Toast your rice in the sudado sofrito for exactly 2-3 minutes before adding liquid – I learned this from watching my tía cook countless times. The grains should sound like rain hitting a window when you stir them. Add your caldito (broth) slowly in three stages, not all at once, stirring between each addition – this prevents the rice from getting shocked and ensures even absorption, creating that perfect Dominican rice texture without mushiness. Save some sofrito to dollop on top when serving – this brightens the entire dish and gives you those fresh herb notes that balance the rich, cooked flavors. It's the finishing touch that makes people ask for your recipe. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water. Can be frozen for up to 2 months — thaw overnight in the fridge.
