POSTRES de La Cipota: Yellow Rice With Beans and Salchicha

Yellow Rice with Beans and Sausage Recipe.

This is a great dish to make if you have leftovers of any kind that you don't want to throw away. You can put pretty much any type of leftover into Spanish rice and it will come out tasting delicious.

Yesterday my husband, Mr. Cipote, ate bean soup made out of black beans and Kielbasa Polish sausage. Today I looked at the leftover soup in the bowl and thought, I do not want to eat these cold mushy leftover beans and sausage. But I knew what to do with it! Throw it into rice! Soup base is full of flavor and makes a great base to cook rice in.

Here's my recipe for Yellow Rice with Beans and Sausage. The sassafras in the Goya seasoning is what turns the rice yellow.
Ingredients:

1/3 cup olive oil
1 can pre-seasoned black beans
1 stick of pre-cooked sausage - My family loves Kielbasa Polish sausage
1 cup parboiled rice
1/4 cup chopped white onion
1 tomato, chopped
1 packet of goya seasoning con sazafran (sassafras in English) - for picture of this seasoning, see my post on: Spanish Rice
1/2 tsp. salt (add more if desired)
2-4 cups of water (add as needed to cook until rice is tender)

Directions:

Add oil to saute pan and heat on medium-low heat.

Chop onions and tomatoes.

Add onions and tomatoes to the hot oil, cook until vegetables become watery.

Add the rice to the vegetables and heat rice for about 1 minute to toast it - toasting rice is a secret that keeps it from getting soggy when it cooks in water.

Once rice is toasted, add your water and seasoning.

After about 10-12 minutes of the rice cooking, add your beans and pre-cooked sausage.

Continue to cook everything until rice is tender and no longer hard.

Once rice is close to desired tenderness and most of water dissolved, turn off heat and let things continue to cook in pot.

Serve hot and enjoy.

Down below are a few pictures of my cooking process: And to view my other rice recipes, please see the following: Arroz Curtido, Spanish Rice, Arroz Con Leche.