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.