There are as many Locrio de Salami recipes (Rice and Dominican-Style Salami) as there are Dominican homes, each including as many ingredients as its budget allows.
In a list of the top ten comfort foods Dominicans away from home miss the most, this rice and salami Dominican-Style has to be included. Do you agree? It is a very popular dish, with ingredients that are inexpensive and found anywhere in the Dominican Republic.
This simple salami recipe also ranks high on the list of most-searched-for recipes in our blog.
About this recipe
This rice with salami ingredient list may seem a bit long. It’s because we’ve added as many vegetables as we can fit in it. The reason for this is because we love vegetables, especially the auyama in it (my mom’s secret touch).
I have also included a choice for Locrio de Salchichas (rice with Vienna sausage), locrio de chuleta ahumada, and locrio de longaniza. These are other versions of this inexpensive meal choice in the Dominican Republic.
Some people won’t be able to find Dominican salami where they live. They’re in luck, as they can now make their own salami at home with this recipe.
If you know of another way how to make Locrio de Salami, I’d love to hear it, let me know in the comments.
Locrio de Salami (Rice and Dominican-Style Salami)
- 2 tablespoons of vegetable oil (peanut, soy or corn)
- 1 lb Dominican salami [0.45 kg – See notes] (Amazon affiliate)
- 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
- Cut the salami into cubes. 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.