This next recipe is another Puerto Rican dish that my dear old mom use to make. I use a cured salami called Salchichon, which is a Spanish salami. The difference between Spanish and other salami is how they are made and its origin. It has a different, unique flavor to traditional salami that adds lots of flavor to any foods like sauces, beans, rice and soups/stews. Here’s my take on what I think is a pretty tasty mixed colored rice. I got some good compliments. Serves 4-6. Here we go:
Ingredients
- Salchichon (I only used half for this small batch) There are a few different brands. I used Goya brands here.
- 1 tsp dry oregano
- 1 bay leaf
- 2 Tbsp tomato paste (you can use about 4 oz of tomato sauce but I ran out of it.)
- 3 cloves of garlic, finely chopped
- 1 1/2 Tbsp of sofrito
- 1Tbsp oil (I used annato oil for color. Will post how I made it) The salchichon releases oil, so this step is optional.
- 1 Tbsp Worcestershire sauce
- 1 tsp cumin powder
- 6-8 whole stuffed green olives (optional if you don’t care for olives)
- 1 packet of Sazon
- 1 packet of Jamon (Ham) flavor powder
- 1 cup of long grain rice (it’s what I have on hand. You can use the type you like, but I do prefer long grain. A bit more flakier in my opinion.)
- 2 cups of water (you can add a bit more depending on how you like you rice. but I found this ratio worked fro me.)
- Salt and Pepper to taste
First, heat a pot on medium heat and add oil. Peel the casing and cut up salchichon into quarters, then slice into about a 1/4 inch pieces.
Gently cook and stir the salchichon for about 3 minute on medium heat. After the 3 minutes of sauteing the salchichon, add sofrito and saute for another minute or two on medium heat.
After that, add tomato paste/sauce and garlic. Stir and cook another 2 minutes. Next, add oregano, Sazon packets, cumin and Worcestershire sauce and saute for another minute or two on medium heat.
Once all ingredients are incorporated, add the rice. I like to stir it throughout the mixture to get texture flavor. Raise heat to medium high. You can see how it reduces from the how it started.
Once all incorporated, add the water and bay leaf, stir and raise the heat to medium high until the starts to boil or bubble. Add salt and pepper to taste Stir and lower the heat to low and and cover for 15 minutes. After 15 minutes, stir and cover again. Cook for another 10 minutes on low heat. After 20-25 minutes, check the rice and see if it’s fully cooked.
Some people prefer firmer rice, others softer. You can gauge the “doneness” by “peeking” into the rice while it’s cooking, stir (if needed) and check until it reaches the state of how you like it.
You can serve your arroz con salchichon with whatever side you’d like. I served mine with cooked beans (which I posted last week) with some roast chicken and avocado. But you can eat this all by itself. It’s quite filling.
So there you have it. My take on puertorican arroz con salchichon. I hope you can give this a try in the future. I’s a very hearty, tasty and quick simple meal to make. If you do make it, let me know in the comments below and if there is any dish you’d like to see for future blogs, please add that to the comments, too. Thank you so much for stopping and I hope to see you again soon. Until next time, thank you for stopping by and God bless. Buen provecho!
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I’m sorry my message didn’t come across as intended. I realize that not everyone enjoy certain food. This was once of my earlier posts and I’ve been trying to keep them direct and simple, working on sentence structure and instruction. I will definitely do my best to improve how my posts read. Thank you for the feedback, it’s greatly appreciated. Thank you for your time and patience.
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