Locrio de Salchicha Recipe (Rice and Viena Sausage)

Name: Locrio de Salchicha Recipe (Rice and Viena Sausage)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 tablespoons vegetable oil; 6 cans Vienna sausages; ¼ cup diced bell peppers; ½ teaspoon oregano (dry, ground); 1 tablespoon mashed garlic; ⅓ cup peas; ⅓ cup diced carrot; ¼ cup pitted green olives; ⅓ cup sweet corn; ½ teaspoon black pepper; 1 cup tomato sauce; 3 teaspoons salt; 4 cups long grain rice; 1 tablespoon minced parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
897 kcal
Course
Lunch, Dinner
Cuisine
South American, Dominican

Locrio de Salchicha Recipe (Rice and Viena Sausage)

Oriana Walker

Report

Learn how to make rice with Vienna sausage, our tasty Dominican Locrio de salchichas, a simple, inexpensive but flavorful dish.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

1. Browning sausages

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

2. Cooking vegetables

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

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 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.

4. Serving

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

Nutrition Information

Show Details

Calories 897kcal (45%) Carbohydrates 109g (36%) Protein 25g (50%) Fat 39g (60%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 20g Trans Fat 0.04g Cholesterol 123mg (41%) Sodium 2696mg (112%) Potassium 496mg (14%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 1725IU (35%) Vitamin C 16mg (18%) Calcium 70mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 897 kcal

% Daily Value*

Calories	897kcal	45%
Carbohydrates	109g	36%
Protein	25g	50%
Fat	39g	60%
Saturated Fat	11g	55%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	20g	100%
Trans Fat	0.04g	2%
Cholesterol	123mg	41%
Sodium	2696mg	112%
Potassium	496mg	11%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	1725IU	35%
Vitamin C	16mg	18%
Calcium	70mg	7%
Iron	3mg	17%