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.
Notes
Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.