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I guess you'd just toss it in the rice pot before the water started boiling-- or maybe you'd boil the meat a little first ...She does a lot of rice dishes, just like yours, but she does use real meat.Mix until rice is nice and coated with seasonings, and add water.Cook uncovered, until enough of the water has been absorbed by the rice.Are you sure Puerto Ricans would use vienna sausages?In my experience, cooking is a lot of time management.I would just encourage you to use some real meat in that dish!LOL I just hate to see so beautiful a dish have somethig like canned questionable fused processed pieces parts in it.

I also like to coat about a pound and a half of chicken thigh in extra crispy seasoned breadcrumbs and bake, for a nice and tender Spanish rice and beans, w/ a side of tender and crispy chicken.Though I could live off Vienna sausage (and have off Kielbasa -- *shiver*).Carrots, asparagus, broccoli, with cool grape tomatoes poured over.I don't think it matters if the bone is in the meat or not.They come in a package like raw, but they are smoked, which means fully cooked and require none.

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