Locrio de salchicha may be an acquired taste, but this colorful, vegetable-rich rice with Vienna sausage is a Dominican classic rice dish and something of a guilty pleasure for me. It doesn't appear often on our table, but we end our meal with clean plates whenever I make it.
By- Last reviewed . Published Jun 22, 2006
Why we ❤️ it
If we were to make a list of inexpensive comfort dishes from the Dominican Republic, Locrio de salchicha would need to be included. While it is a symbol of cooking on a budget, it is also a comfort dish that we crave from time to time.
What's Vienna sausage?
Vienna sausages are short sausage links with the consistency of potted meat and made with pork and beef. They can also be found by the name "cocktail sausages".
In the Dominican Republic, they are widely available as "salchichas Viena" or "salchichas de picadera".
Locrio de salchicha (Dominican rice and Viena sausage).
Just because this is a simple and inexpensive dish doesn't mean that you can't dress it up, and the way to do this is by serving it with some of our favorite side dishes for locrios.
You can pick any or all of these: Plátanos maduros (fried ripe plantain), Arepitas de yuca (cassava fritters), Tostones (fried green plantains), Dominican salad, or a few slices of a good Dominican avocado.
And if you're part of the about 50% of Dominicans who absolutely must have Habichuelas guisadas with locrio, then go ahead and serve that too.
- We typically use cubanelle peppers (ají cubanela) in locrios, but I prefer pimientos (bell peppers), plus they are easier to find outside the Dominican Republic.
- You can switch any of the vegetables listed for sliced celery stalks, diced auyama, or capers.
- If you want to use tomato paste instead of tomato sauce, use 3 tablespoons of tomato paste, and add half a cup of water to the water instructed in the recipe.
About this recipe
This is the arroz con salchichas as mami made and one we enjoyed in my family. I make some locrios with fewer ingredients, but I like this one with extra vegetables (all of these typically used in Dominican locrios), to help improve its nutritional value.
How does your family make Locrio de salchicha? Let me know in the comments.
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Locrio de Salchicha Recipe (Rice and Viena Sausage)
- 4 tablespoons vegetable oil, divided
- 6 cans Vienna sausages, 4.6 oz (or three 10 oz cans)
- ¼ cup diced bell peppers, or cubanelle (cubanela) peppers
- ½ teaspoon oregano (dry, ground)
- 1 tablespoon mashed garlic
- ⅓ cup peas, (optional)
- ⅓ cup diced carrot, (optional)
- ¼ cup pitted green olives, (optional)
- ⅓ cup sweet corn, (optional)
- ½ teaspoon black pepper, (freshly-cracked, or ground)
- 1 cup tomato sauce
- 3 teaspoons salt
- 4 cups long grain rice
- 1 tablespoon minced parsley, or cilantro
1. Browning sausages
- In a Dutch oven (caldero) or thick-bottomed pot (minimum 5 liters [1.5 gal] capacity), heat half the oil over medium heatAdd the sausages and cook stirring to brown them lightly.
2. Cooking vegetables
- Add bell peppers, oregano, garlic, peas, carrot, olives, corn, and black pepper. Cook and stir for a minute. Stir in tomato sauce, followed by 4 cups of water. Season with salt to taste. Decrease the heat to medium and bring to a boil.
3. 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 or cilantro, stir, and cover again. In 10 more minutes, taste the rice. It should be firm but cooked throughout. If necessary, cover again and leave for another 5 minutes over low heat.
- Remove from the heat and serve.See serving suggestions above the recipe.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.