Locrio de Salchicha Recipe (Rice and Viena Sausage)

1. Browning sausages

1. In a Dutch oven (caldero) or thick-bottomed pot (minimum 5 liters [1.5 gal] capacity), heat half the oil over medium heatAdd the sausages and cook stirring to brown them lightly.

2. Cooking vegetables

1. Add bell peppers, oregano, garlic, peas, carrot, olives, corn, and black pepper. Cook and stir for a minute. Stir in tomato sauce, followed by 4 cups of water. Season with salt to taste. Decrease the heat to medium and bring to a boil.

3. Cooking rice

1. When the water reaches a rolling boil, add the rice and cook, stirring regularly to prevent it from sticking to the bottom. When almost all the liquid has evaporated, cover with a tight-fitting lid and cook over very low heat (but enough to generate steam) for 10 minutes. Remove the lid, add the remaining oil and parsley or cilantro, stir, and cover again. In 10 more minutes, taste the rice. It should be firm but cooked throughout. If necessary, cover again and leave for another 5 minutes over low heat.

4. Serving

1. Remove from the heat and serve.See serving suggestions above the recipe.