Arroz con salchichas (riz jaune cubain aux saucisses de Vienne)

Ingrédients

• 2 tablespoons olive oil
• 1/3 cup onion (chopped)
• 1/3 cup green bell pepper (chopped)
• 3-4 cloves garlic (minced)
• 4 ounces jarred pimientos (drained and sliced)
• 8 ounces tomato sauce
• 2 cups uncooked long grain rice (washed and strained)
• 3 1/2 cups water
• 1 MAGGI® chicken bouillon cube
• Pinch of achiote, annatto or turmeric powder to color the rice
• 1 bay leaf
• 12 ounces smoked chicken sausages (sliced (or 4 ounces Vienna sausages, sliced))

Préparation

1. 1

   In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.

2. 2

   Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.

3. 3

   Reduce heat to low. Cover and simmer until liquid 
is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.

4. 4

   While the rice is cooking, slice the canned Vienna sausages.

5. 5

   If making the chicken sausages, add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through.
 Cook in batches, if using a small skillet.

6. 6

   Fold the sausages into the yellow rice. Serve immediately. Enjoy!