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.

– 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 – ⅓ cup sweet corn, (optional) – ½ teaspoon black pepper – 1 cup tomato sauce – 3 teaspoons salt – 4 cups long grain rice – 1 tablespoon minced parsley, or cilantro


Step 1:

Add the sausages and cook stirring to brown them lightly.In a Dutch oven (caldero) or thick-bottomed pot (minimum 5 liters [1.5 gal] capacity), heat half the oil over medium heat

Step 2:

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.Add bell peppers, oregano, garlic, peas, carrot, olives, corn, and black pepper. Cook and stir for a minute.

Step 3:

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.

Step 4:

Remove from the heat and serve. See serving suggestions above the recipe.

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