Arroz Con Salchichas

Ingredients

• 1 tbsp cooking oil
• 1 tsp adobo
• 1 packet sazón
• 1/4 cup diced yellow onion
• 1 tbsp minced garlic
• 1/4 cup sofrito
• 2 tbsp tomato sauce
• 2 tbsp pimiento-stuffed Spanish olives
• 2 tsp capers
• 2 (5 oz) cans Vienna sausages
• 2 cups long-grain white rice
• 2 1/2 cups chicken broth, boiling
• 1/4 cup chopped cilantro leaves, for garnish

Directions

1. Add cooking oil to a large heavy-bottomed pot set over medium-high heat. Add the adobo and sazón and cook until fragrant, about 30 seconds. Add the diced onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the sofrito, tomato sauce, olives, and capers to the pot and cook until fragrant, about 2 minutes. In the meantime, slice the Vienna sausages into 1/2-inch-thick rounds and rinse the rice until the water runs clear, draining off all excess water.
3. Add the sliced sausages to the pot and sauté until browned.
4. Add the rinsed rice and boiling chicken broth to the pot. Stir and bring to a hard boil, with large bubbles breaking through the surface of the rice. Stir once more, turn the heat to low, and cover.
5. Simmer over low heat until the rice is tender, about 15 minutes. Remove the pot from the heat but leave it covered. Let it rest for 10 minutes.
6. Uncover, stir the rice, and taste and adjust seasoning to your liking. Stir in the cilantro and serve.