[Recipe + Video] Locrio de Salami (Rice and Dominican-Style Salami)

There are as many locrio de salami (rice and Dominican-style salami) recipes as Dominicans, each includes as many ingredients as the budget allows.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword locrio de chuleta ahumada, locrio de longaniza, rice with salchichas, spanish rice with vienna sausage

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 696kcal

Author Clara Gonzalez

Ingredients

4 tablespoons vegetable oil divided
1 pound Dominican salami [0.45 kg - See notes] (Amazon affiliate) cut into cubes
¼ cup diced cubanelle (cubanela) peppers (cubanela)
½ teaspoon oregano (dry, ground)
1 tablespoon mashed garlic
⅓ cup chopped celery (optional)
⅓ cup diced carrot (optional)
¼ cup pitted green olives (optional)
½ teaspoon pepper (freshly-cracked, or ground)
1 cup diced auyama (kabocha squash) (West Indian pumpkin or kabocha squash
1 cup tomato sauce
3 teaspoons salt
4 cups rice (Amazon affiliate)
1 tablespoon minced parsley

Instructions

Browning salami: In an aluminum pot (Amazon affiliate link) or cast iron (minimum 5 liters [1.5 gal] capacity) heat half the oil over medium heat
Add the salami or sausage and cook stirring to brown.
Cooking vegetables: Add cubanela peppers, oregano, garlic, celery, carrot, olives, pepper, and auyama. Cook and stir for a minute.
Stir in tomato sauce followed by 4 cups of water and salt. Decrease the heat to medium and bring to a boil.
Cooking rice: 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, stir, and cover again. This oil will make the rice shiny, and the concón crispier, but you may leave it out if you wish.
In 10 more minutes taste the rice, it should be firm but soft inside. If necessary cover again and leave for another 5 minutes on low heat.
Serving: As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy).
Scrape off the concón (rice stuck to the bottom) and serve on the side.
Some people serve locrio with dominican-style beans (50% on informal surveys we've done), but my rule is that vegetable-rich locrios don't need it. Serve with habichuelas guisadas if you want.

Video

Notes

How to make Locrio de Salchicha (Vienna sausage)

Instead of salami, you will need 3 large cans, or 6 small ones of Vienna sausage. The rest of the preparation remains the same.

How to make Locrio de Chuleta Ahumada

You can see the recipe for locrio de chuleta ahumada (rice and smoked pork chops) here.

How to make Locrio de Longaniza

Instead of salami, you will need the same weight listed of Dominican longaniza (spiced pork sausage). Or try this locrio de longaniza and shrimp recipe that I highly recommend.

Nutrition