Arroz Con Salchichas y Maíz

What is Arroz con Salchichas y Maíz (Puerto Rican Yellow Rice with Sausage and Corn)?

Arroz con salchichas [pronounced ah·rowz kon sal·chee·chaz] y maíz [pronounced mah-eez] is a one-pot dish of fragrantly spiced yellow rice and sausages with corn. In Puerto Rican homes, arroz con salchichas is most often made with Vienna sausages, similar in texture to hot dogs. Corn is an optional ingredient in this recipe; I add it to make it more of a one-pot meal.

Let’s Keep It Real

While I will reference this dish’s authenticity, it’s important to acknowledge its heavy colonial influence. This arroz con salchichas recipe’s flavor and cooking style are what make it authentically Puerto Rican. It’s simmered in Puerto Rican beer and seasoned with spices and herbs common in Puerto Rican criollo cuisine. Including canned sausages in this recipe was likely the result of social “welfare” programs like the Food Stamp Program (now SNAP) to Puerto Rico in 1974, and later, the Nutrition Assistance Program (NAP), which facilitated the introduction of canned foods from the United States into the Puerto Rican diet. 

When I asked friends what they’d call this recipe, “It’s a struggle meal” was the consensus. I have to agree with that. This simple, inexpensive recipe sustained me until the next paycheck. I don’t struggle as much as I used to, but this recipe holds space in my mind as a comforting dish.

I would be lying if I said this recipe was created by the indigenous or African descendants of Puerto Rico. It’s as authentic as the people who prepared it and ate it whatever their economic statuses were.

Why You’ll Love This Recipe

You’ll love making and eating this arroz con salchichas because the recipe is simple and straightforward yet provides a well-balanced meal. I didn’t say a “super healthy” meal because I always want to keep it real with you. There’s processed meat in this recipe, after all.

This recipe is filling and hearty but won’t break the bank. I’m remaining true to the intent of this recipe by cutting out the “frilly” ingredients. I grew up making arroz con salchichas with the bare minimum ingredients, but it never lacked flavor. I’ll provide optional add-ins, however.

Ingredients You’ll Need

The ingredients in my arroz con salchichas y maíz are Vienna sausages (I prefer the Carmela chicken Vienna sausage, but you can replace them with pork), olive oil, long grain white rice, sofrito (or recao), chicken stock, light beer (preferably a Puerto Rican beer), sazón con azafrán, dried oregano leave, black pepper, and corn kernels.

Be sure to rinse the rice in cold water at least 3 times, draining the water after each rinse. This removes starches that will cause the rice to be mushy or gummy after cooking. I save the rinse water and use it when washing my hair or to water our houseplants.

I’ll provide a few substitutions throughout the recipe post so you can adapt it to your dietary needs. This is a fantastic one-pot meal, so grab a caldero and a wooden spoon.

What Kind of Sausage Do I Use In Arroz Con Salchichas?

A caldero [pronounced cahl-deh-roh] (also known as an olla)is a cooking pot traditionally used in Puerto Rican cooking. The heavy-bottomed pot is often passed down through generations much like cast iron skillets are here in the States. Because it’s cast in one piece, it’s more durable. Calderos also go from stovetop to oven so long as the top handle is made of metal.

Heat the olive oil in a 4 1/2-quart caldero over medium-high heat. Once the oil starts shimmering in the caldero, slide the sliced salchichas into the pot. Brown the sausages slightly for 3-4 minutes. If you’re making arroz con salchichas with pork and beef sausage, you’ll render more fat into the pan.

Stir in the rice and corn kernels, tossing them into the salchichas and sofrito. Feel free to use frozen corn when you’re making arroz con salchichas. I leave mine out while getting everything ready to give the kernels a chance to thaw out. Even if the corn thaws completely, you can add any liquid to the pot with the corn. Drain the liquid first if you’re using canned corn for this recipe. If you plan to use fresh corn, add 1/4 cup of chicken stock (or water’s fine here) with the beer.

Pour in the beer and chicken stock. Stir the liquids into the rice and sausages. I don’t like adding tomato sauce to my arroz con salchichas because it ends up giving me heartburn. If you want to add tomato sauce, decrease the chicken stock to 3/4 cup. Add the tomato sauce with the liquids. 

Making yellow rice with beer is something I got from Mami’s side of the family. For some reason, they always added beer to their yellow (and sometimes red) rice. After tasting the completed dish, it makes sense, but I assume this is a Caribbean thing. I prefer to use Medalla, a Puerto Rican beer, but you can use any light beer you like. You can also replace the beer in this arroz con salchicha with more chicken stock.

Can I Add Ingredients?

I keep my arroz con salchichas simple to remain true to the humility of the recipe. Here are some additional ingredients to make it more fancy:

• Add 1/2 of a small yellow onion, diced, and 2 teaspoons of minced garlic to the pot with the sofrito. Increase the chicken stock by 1 1/4 cups.
• Add 1/2 of a medium green bell pepper or red bell pepper, diced, with the sofrito.
• Slice 12 Manzanilla olives and a tablespoon of capers and stir into the arroz con salchichas with the corn and rice.
• Replace the long-grain rice with jasmine rice or basmati for a more floral flavor.
• Stir in 1 can of drained and rinsed beans (pinto, light red kidney, or garbanzos). Increase the chicken stock to 1 1/2 cups to compensate for the drier beans.

How Long Does It Take To Cook Arroz Con Salchichas?

Bring the liquid in the pot to a boil, then lay a piece of aluminum foil over the top. Press the pod’s lid onto the foil to create a tighter seal. This seal will help steam the rice more evenly and efficiently.

We’ve spent 11 minutes on this recipe so far (not including prepping the salchichas and rinsing the rice).

Once you cover the pot, decrease the heat to low and cook the arroz con salchichas for 20 minutes. It only takes 31 minutes to make arroz con salchichas, excluding the time it takes to slice the salchichas and rinse the rice.

How Do I Fix Improperly Cooked Arroz Con Salchichas?

After twenty minutes, turn the heat off and fluff the rice with a spoon or fork. A thin layer of pegao [pronounced peh-gah-oh] will form on the bottom of the saucepan. This coveted crispy rice is full of nutty umami, so give it a sample. If, in the future you want to avoid pegao in your rice, cover and decrease the heat when the liquid in the pot comes to a simmer, not to a boil.

If your arroz con salchichas has crunchy rice grains when you sample it, stir in a 1/2 cup of water or chicken stock into the rice. Cook the rice over medium-low heat for an additional 15 minutes or until the rice is tender.

If the rice is mushy, try to dry it out by continuing to steam it for another 15 minutes, uncovered. Adding too much liquid is what causes mushy arroz con salchichas. Drying it out may help, but often doesn’t, so try to stick with the measurements.

Once you fluff you’re rice, adjust the seasoning with a little kosher salt or adobo, as needed. Now you’re ready to serve it. You can garnish it with chopped cilantro or sliced pimientos (roasted red bell peppers), but that’s not a must.

What To Serve with Arroz Con Salchichas

I recommend serving arroz con salchichas with a garden salad and avocado or one of these side dishes:

• Platanos Maduros (sweet yellow plantains)
• Tostones (twice-fried green plantains)
• Roasted Balsamic Brussels Sprouts

If you’re serving arroz con salchichas as a side dish, serve it with grilled or steamed proteins or:

• Pernil (Authentic Puerto Rican Pork Shoulder)
• Salt and Vinegar Chicken Wings or
• Chuletas Fritas

I recommend keeping the recipes that you serve with this dish simple so you don’t create more work for yourself when preparing it.

How To Store Leftovers