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La La Anthony's Arroz Con Salchichas and Frijoles Negros


Chef notes

Arroz con salchichas and frijoles negros, or rice with sausage and black beans, is definitely my favorite dish. My son Kiyan and I love it, especially my mom’s recipe.

“I’ve been making this dish for La La her whole life. It is delicious and with inexpensive ingredients. It is a staple item in a Puerto Rican household," Anthony’s mom, Carmen Surillo, says. "Whenever La La and Kiyan come and visit me in Atlanta from New York, the first meal we have together is arroz con salchichas and Frijoles negros, made with LOVE!"


Arroz con salchichas
  • 2 tablespoons olive oil
  • 4 cans Vienna sausages, cut into small pieces
  • 2 tablespoons sofrito
  • 1 packet Sazón Goya con Culantro y achiote
  • 1/2 cup tomato sauce
  • 1 chicken bouillon
  • 1 teaspoon adobo
  • 1 small onion, chopped
  • 1/2 bell pepper, chopped
  • 3 cups long grain rice
Frijoles negros
  • 1 (15-ounce) can black beans
  • 1 tablespoon olive oil
  • 1 teaspoon adobo
  • 1/2 onion, chopped
  • 1 (15-ounce) can water (use the empty bean can)


For the arroz con salchicas:


Add olive oil to a pan over medium-high heat.


Sauté all the ingredients except the rice.


Once you're doing sautéing, add the rice and enough water to cover the rice by an inch.


Cook for about 15 minutes and let the rice absorb all the water, stir and cover the pan. Lower the heat and continue cooking for about another 15 minutes. Turn the heat off and let it stand for 5 minutes.

For the frijoles negros:


 Add all the ingredients in a small pot.


Add 1 can of water.


Simmer over low heat for about 20 minutes.


Serve with the rice and beans on the same plate.