(Serves 3 to 4 people)
(A)
1/4 cup Onion, diced
1/4 cup Green bell pepper, diced
1/4 cup Tomatoes, diced
1 Tablespoon ground garlic
1 1/2 Tablespoons fresh herbs (cilantro or basil work well). Use culantro (recao) for Puerto Rican flavor.
(B)
1 1/2 Tablespoons Olive oil
1 teaspoon annatto oil (achiote) for yellowish coloring
1 5 oz can Vienna sausage (pork, chicken, etc.)
(C)
3 cups water (for adult diners, you may substitute for 3 cups beer)
1 1/2 cups white, medium grain, uncooked rice
1 teaspoonful salt or to taste
Procedure:
Heat the olive oil in an uncovered deep cooking dish, over medium high heat. When hot, reduce the temperature to medium heat.
Add the ingredients included in (A). Stir-fry for about three minutes. Add the annatto oil.
Add the ingredients included in (C). Simmer uncovered until the liquid evaporates. Add the sausages. Blend with a ladle, moving the rice from the bottom to the top and viceversa.
Cover and cook over low heat until the rice is tender. Do not overcook.
Enjoy!
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