Step 1

Drain 2 (4.6-ounce) cans Vienna sausages, reserving the canning liquid in a liquid measuring cup. Add enough water to the canning liquid to equal 1 1/2 cups total liquid. Cut the sausages crosswise into quarters. Dice jarred pimento peppers until you have 2 tablespoons.

Step 2

Heat 2 tablespoons neutral oil in a medium Dutch oven, heavy-bottomed pot, or large saucepan over medium heat until shimmering. Add the sausages and sauté until the cut sides crisp up and start to brown, 5 to 7 minutes.

Step 3

Add the pimento, 1/4 cup sofrito, 1 tablespoon tomato paste, 1 large bay leaf, and 2 teaspoons sazón seasoning. Sauté, stirring occasionally, until fragrant, about 3 minutes. Add 1 cup jasmine or long-grain rice. Cook, stirring often, until all the grains are evenly coated with the sausage and sofrito mixture and the rice smells toasted, 4 to 5 minutes.

Step 4

Add the reserved sausage liquid and bring to a boil, stirring often. Taste the liquid and season with kosher salt and black pepper as needed, the liquid should be well-seasoned.

Step 5

When the liquid is mostly evaporated (you should see little bubble pockets in the rice), reduce the heat to the lowest setting. Stir the rice and cover. Cook, stirring twice to release the rice stuck on the bottom of the pot, until the rice is tender, 20 to 30 minutes total. Uncover and fluff the rice using a fork (some rice may still be stuck on the bottom, that’s okay); discard the bay leaf. Serve with cubed avocados and fried plantains if desired.