There are as many locrio de salami recipes (rice and Dominican salami) as there are Dominican homes, each including as many ingredients as they like and budget allows. Let me show you mine and why it may become your new favorite Dominican-style salami recipe.
Why we ❤️ it
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. But if you don't know enough about our cuisine, be warned that Dominican salami is different from its Italian namesake.
Dominican salami is a type of sausage that is also known as salchichón, but has little in common with the European sausages with the same names.
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 salami recipe, where you can learn more about it.
Rice with Dominican salami.
Oh, locrios, those dishes we love and can't agree on how to serve. You can see here that I've served it with plátanos maduros and avocado, always a rousing success and easy enough even for the beginner cook. If you want to add something more impressive, some arepitas de maíz or arepitas de yuca are great for this. I also love torrejas de berenjenas with this locrio.
And here comes the part where we can't come to an agreement: about half of Dominicans (say our social media followers) like their locrio with habichuelas guisadas, and half do not. What side are you on?
- 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.
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 that we love vegetables, especially the auyama in them (my mom's secret touch).
We 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.
If you know of another way how to make Locrio de Salami, we'd love to hear it. Let us know in the comments.
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!
Locrio de Salami [Recipe + Video] Rice and Dominican Salami
- 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
- 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 heatAdd 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.
Tips and 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 AhumadaYou can see the recipe for locrio de chuleta ahumada (rice and smoked pork chops) here.
How to make Locrio de LonganizaInstead 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.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
The main flavors in Dominican salami are black pepper and oregano, as well as the umami taste of meat.
There are no exact substitutes for Dominican salami, but in some dishes, you can use Viena sausages, specifically in locrio de salami (rice with Dominican salami). You can also make a homemade imitation Dominican salami.
Salchichón is a traditional Spanish sausage, but Dominican salami is also commonly called salchichón in the Dominican Republic.
Published Jun 22, 2006, revised