Rice and sausage

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Step 1

Clean rice to remove all debris, I usually rinse two or more times.

Step 2

Saute the green peppers, red peppers, and diced onion in 3 tablespoons of olive oil until softened, add the minced garlic cloves, saute an additional 2 minutes or so. Next, add the chopped Roma tomatoes and let simmer for about 4-5 minutes on low heat.

Step 3

Place the mixture into a large Calderon or Dutch Oven with a tight-fitting lid. Add the long-grain rice, chicken broth, Spanish tomato sauce, white wine, Sofrito sauce, Bijol Powder, kosher salt, sliced Vienna sausage links, green olives, and capers. Bring to a light boil, reduce the heat, cover and let simmer on low heat until the rice is cooked approximately 22-30 minutes.

Step 4

Using a fork fluff the rice carefully and then stir gently.

Step 5

Serve with salad, fried plantains, or beans.