Rice, Corn, and Sausages
(by Rose Bianco)
This dish is dear to my heart. It used to be "make do" food, when we did not have meat, but I still love it, and so does my family.
Sofrito:
1 small onion, chopped
5 or 6 garlic cloves
1 green or red bell pepper, chopped
large handful of cilantro, stemmed removed
1/4 c. olive oil
Rice:
2 T. corn oil
optional: 1 oz. salt pork, cut into cubes
2 - 3 T. sofrito
2 cans (4.6 oz. each) Vienna sausages, sliced
4 oz. canned tomato sauce
4 - 8 oz. canned corn
1/2 T. chopped olives
1/2 T. capers
1 t. salt
1/2 packet Sazon seasoning
2 c. short grain rice, washed and drained
Red beans:
2 t. corn oil
1 T. sofrito
4 oz. tomato sauce
1/2 t. salt, or to taste
1/2 T. chopped olives
1/2 T. capers
1 russet potato, peeled and cut into chunks
15 oz. can red kidney beans, not drained
optional: 1/4 t. cumin
optional: 1 bay leaf
optional: 1/4 green pepper, chopped
Place onion, garlic, pepper, cilantro, and olive oil in a blender, and blend until it’s a smooth, thick paste with a little texture.
(Sofrito can be refrigerated for several weeks.)
In a large cast iron pot, heat enough corn oil to film the bottom.
Add salt pork, if using, and sauté until browned.
Add 2 - 3 T. sofrito, plus the sausages with their liquid, tomato sauce, corn, olives, and capers.
Simmer for 5 - 10 minutes.
Add salt and Sazon.
Add the rice to the pot plus enough hot water to cover the rice by about 1/2 inch.