Locrio de Salami [Recipe + Video] Rice and Dominican Salami
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
696 kcal
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Cuisine
South American, Dominican
Locrio de Salami [Recipe + Video] Rice and Dominican Salami
Description
Locrio de Salami combines long grain rice with diced Dominican salami, creating a savory and slightly smoky flavor base. The salami is browned in vegetable oil for a rich taste and texture. The addition of Cubanelle peppers, oregano, garlic, optional celery, carrot, and olives build a complex vegetable and herb profile. Kabocha squash adds subtle sweetness and body. Tomato sauce enriches the cooking liquid, which the rice absorbs as it simmers. Regular stirring prevents sticking and helps flavor distribution. A final addition of oil and parsley brightens the dish and gives the rice a glossy finish with the option of crispy edges known as concón.
Served warm, this dish works well as a main or a hearty side that carries distinctive Dominican flavors.
Ingredients
- 4 tablespoons vegetable oil divided
- 1 pound Dominican salami [0.45 kg - See notes] (Amazon affiliate) cut into cubes
- ¼ cup Cubanelle peppers cubanela, diced aka cubanela peppers
- ½ teaspoon oregano dry, ground
- 1 tablespoon garlic mashed
- ⅓ cup celery optional, chopped
- ⅓ cup carrot optional, diced
- ¼ cup green olives optional, pitted
- ½ teaspoon black pepper freshly-cracked or ground
- 1 cup kabocha squash West Indian pumpkin or kabocha squash, diced, aka auyama
- 1 cup tomato sauce
- 3 teaspoons salt
- 4 cups rice (Amazon affiliate)
- 1 tablespoon parsley minced
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 Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 106g | 35% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 66mg | 22% |
| Sodium | 1758mg | 73% |
| Potassium | 471mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1871IU | 37% |
| Vitamin C | 14mg | 16% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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