– 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
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.
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.