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.
By - Reviewed: . Original: Jun 22, 2006
Why we ❤️ it
In a list of the top ten comfort foods Dominicans away from home miss the most, this Dominican rice and salami has to be included. Do you agree? It is a very popular dish, with inexpensive ingredients found anywhere in the Dominican Republic.
This simple salami recipe also ranks high on our blog's list of most-searched-for recipes. But if you don't know enough about our cuisine, be warned that Dominican salami differs from its Italian namesake.
Dominican salami
Dominican salami is a type of sausage also known as salchichón, but has little in common with European sausages with the same names.
The main flavors in Dominican salami are black pepper and oregano, as well as the umami taste of meat.
Some people won't be able to find Dominican salami where they live. They're in luck, as they can now make their salami at home with this salami recipe.
Rice with Dominican salami.
Serving suggestions
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 too. I also love Torrejas de berenjenas with this locrio.
And here comes the part where we can't come to an agreement: Some people serve locrio with Dominican-style beans (50% on informal social media surveys we've done), but my rule is that vegetable-rich locrios don't need it. Serve with habichuelas guisadas if you want. What side are you on?
Top tips
- Using cubanelas: We usually use cubanelle peppers (aji cubanela) in locrios, but I prefer bell peppers, plus they are easier to find outside the Dominican Republic.
- Using tomato paste: 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 indicated in the recipe.
- Substitute for Dominican salami: 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.
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. This is because we love vegetables, especially the auyama in them (my mom's secret touch).
We'd love to hear if you know of another way to make Locrio de Salami. Let us know in the comments.
Video
Recipe
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 for your support!
Locrio de Salami [Video+Recipe] Rice and Dominican Salami
Ingredients
- 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
Instructions
1. 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.
2. 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.
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, 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.
4. 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.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More rice recipes
We have included in our collection the delicious Locrio de salchichas and Locrio de longaniza. You can also check this Locrio de chuleta ahumada, all these popular and economical versions of this simple and humble dish.
Don't miss all our locrio recipes, and our dozens of rice recipes.
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