Locrio de Salami (Rice and Dominican-Style Salami)

There are as many Locrio de Salami recipes (Rice and Dominican-Style Salami) as three are Dominican homes, each including as many ingredients as its budget allows.

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When it comes to the top ten Dominican comfort food, Locrio de Salami (Rice and Dominican-Style Salami) has to be in the list. It helps that this is also considered a “poor man’s dish”, with ingredients that are very inexpensive and found anywhere in the Dominican Republic.

It also ranks high in the list of most-searched-for-recipes in our blog.

There are as many Locrio de Salami (or Locrio de Salchichón) recipes as there are Dominican cooks, each will add his or her touch, and will include as many ingredients as the budget allows.

For this recipe, we’ve added as many vegetables as we can fit in it, because we love vegetables, and because it helps offset the caloric content in salami.

I have also included a choice for Locrio de Salchichas (canned Vienna sausage), another inexpensive meal choice in the Dominican Republic.

Buen provecho!

Locrio de Salami Recipe (Rice and Dominican-Style Salami)

Locrio de Salami Recipe (Rice and Dominican-Style Salami): There are as many recipes as Dominicans, each includes as many ingredients as the budget allows.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Recipe Author: Clara Gonzalez

Ingredients

• 2 tablespoons of vegetable oil (peanut, soy or corn)
• 1 lb [0.45 kg] of Dominican salami , diced (or Vienna sausage)
• 1/4 cup cubanelle (cubanela) peppers, chopped
• 1 pinch oregano
• 1 teaspoon crushed garlic
• 1/3 cup of chopped celery (optional)
• 1/3 cup of diced carrot (optional)
• 1/4 cup of pitted olives (optional)
• Pinch of pepper
• 1 cup of diced auyama (West Indian pumpkin or kabocha squash
• 1 teaspoon cilantro or parsley , finely chopped
• 1 cup of tomato sauce
• 6 cups of water
• 2 teaspoons of salt
• 4 cups rice

Instructions

• Heat oil over high heat in a large deep bottomed pot. Add salami or sausage and brown.
• Add cubanela peppers, oregano, garlic, celery, carrot, olives, pepper, auyama and cilantro, cook and stir for a minute. Stir in tomato sauce followed by water. Decrease heat to medium and bring to a boil.
• Add the rice and salt and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir. Cover and wait another 5 minutes.
• Taste rice for “doneness”; it should be firm but tender inside. If necessary, cover and simmer another 5 minutes over very low heat.

Notes

You will need 3 large cans, or 3 small ones of Vienna sausage.