Ingredients:

  • 2 cans (9 oz total) Vienna Sausages, sliced into 1/2-inch rounds
  • 2 cups medium-grain white rice
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1/4 cup tomato sauce
  • 3 cups low-sodium chicken broth
  • 1/2 cup dry white wine (Vino Seco)
  • 1 tsp Bijol or turmeric powder
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 cup jarred pimientos, for garnish
  • 1/2 cup frozen sweet peas
  • 1 tbsp olive oil

Instructions:

  1. Heat 1 tbsp olive oil in a heavy bottomed pot over medium high heat and add the sliced Vienna sausages. Sauté for 4 minutes until the edges are browned and slightly crisp.
  2. Add the diced yellow onion and green bell pepper to the pot. Sauté for 5 minutes until the onions are translucent and soft. Note: This creates the aromatic foundation.
  3. Stir in the minced garlic. Cook for 1 minute until you can smell the punchy aroma without letting it brown.
  4. Pour in the 1/4 cup tomato sauce, cumin, oregano, and Bijol. Stir for 2 minutes until the sauce darkens and bubbles.
  5. Add the 2 cups of medium grain rice to the pot. Stir constantly for 3 minutes until the grains look slightly translucent at the edges.
  6. Pour in the 1/2 cup white wine. Scrape the bottom of the pot with a wooden spoon until all the browned bits are dissolved.
  7. Add the 3 cups chicken broth. Bring to a boil, then reduce heat to low and cover tightly. Simmer for 18 minutes until the liquid is fully absorbed.
  8. Remove from heat. Quickly lift the lid, scatter the 1/2 cup frozen peas and 1/4 cup pimientos on top. Replace the lid immediately.
  9. Let the pot sit undisturbed for 5 minutes until the peas are bright green and the rice is set.
  10. Use a fork to gently toss the rice, mixing the sausages and vegetables throughout before plating.