Locrio de Salami [Video+Recipe] Rice and Dominican Salami

There are as many locrio de salami (rice and Dominican-style salami) recipes as Dominicans, each includes as many ingredients as the budget allows.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword locrio de chuleta ahumada, locrio de longaniza, rice with salchichas, spanish rice with vienna sausage

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 696kcal

Author Clara Gonzalez

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

In an aluminum pot (Amazon affiliate link) or cast iron (minimum 5 liters [1.5 gal] capacity) heat half the oil over medium heat
Add the salami or sausage and cook stirring to brown.

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.

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.

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.