Locrio de Longaniza (Dominican Rice with Sausage)

In every Dominican kitchen, there’s a pot that tells stories—of Sunday lunches, música en la sala, and that first spoonful of smoky, well-seasoned rice. That’s this dish: Locrio de Longaniza, our beloved rice with Dominican sausage. It’s a full meal in one pot, perfumed with sofrito, oregano, and that touch of sazón with achiote we all know and love.

Serve it the way we do at home—with tostones and a simple avocado salad—or make it a full spread next to a pot of Dominican Beans. You might also enjoy my Locrio de Salami or explore how to get that perfect crispy concon on the bottom of the pot.

What Is Locrio?

Locrio is a Dominican one-pot rice dish, similar to paella, made with seasoned rice and a protein like chicken, pork, or longaniza. Dominican longaniza adds the authentic flavor to Locrio de Longaniza and is usually found in the cold-cuts section of Hispanic supermarkets or purchased online. You can substitute other sausages, such as spicy Italian sausage, but the flavor will be different since Dominican longaniza gives the dish its signature taste.

Step-by-Step Instructions

Heat the vegetable oil in a large caldero or cast-iron pot over medium heat. Add the longaniza and cook, stirring, until the pieces are cooked through and lightly crisp on the edges; remove to a plate and reserve. 

Carefully pour off excess fat, leaving about a teaspoon in the pot. Return the pot to medium heat and bloom the seasonings—bouillon, adobo, dried oregano, sazón, and black pepper—stirring for about 30 seconds until fragrant. Add the sofrito, tomato sauce, and olives (alcaparrado) and cook 2–3 minutes to build a savory base. 

Pour in the water and bring to a boil. Stir in the rinsed, well-drained rice and let it simmer uncovered, stirring occasionally so it doesn’t stick. When the liquid has mostly evaporated and the rice looks glossy and starts to dry on top, return the longaniza to the pot and gently fold it in. 

Reduce the heat to medium-low, cover, and steam for 25 minutes. Fluff the rice, cover again, and cook 5 minutes more. Serve hot with a salad and sliced avocado.

Serving Suggestions

• Classic Dominican plate: a green salad with ripe avocado and a side of Tostones (or Air Fryer Tostones).
• Prefer a rice-and-beans combo? Pair with either Dominican Beans or Black Bean Stew for a comforting, home-style meal.

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat: Warm on the stovetop over low heat with a splash of water (1–2 tablespoons) and a drizzle of oil; cover so the steam softens the grains.

Food safety note: Rice reheats best when cooled quickly and stored promptly.

Recipe Tips

• Rice texture: Drain the rinsed rice thoroughly so the locrio doesn’t turn apastado (too wet).
• On salt: Bouillon + adobo + sazón = plenty of seasoning. Taste before adding extra salt.
• Sofrito shortcut: No homemade sofrito? Blend ½ bell pepper, ½ red onion, 1 garlic clove, and 2 tablespoons cilantro until finely chopped—perfect for this pot.
• Concón lovers: Use a heavy-bottomed caldero and don’t stir during the final steaming for that golden, crispy bottom. Learn all my tips in How to Make Concón / Pegao.
• Buy good longaniza: Quality varies—choose a well-seasoned Dominican longaniza for the best flavor.

Rice with Dominican Sausage (Locrio de Longaniza)

Author: Vanessa

A classic Dominican one-pot rice made with longaniza, sofrito, sazón, and olives—hearty, aromatic, and ready for weeknight dinner.

5 from 11 votes

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine Dominican, Latin

Servings 6 servings

Calories 644 kcal

Equipment

• 1 Caldero

Ingredients

  

1x2x3x

• ▢ 3 tablespoons 45 ml vegetable oil
• ▢ 1 lb 454 g; 2.5 cm pieces Dominican longaniza, cut into 1-inch links
• ▢ 2 chicken bouillon cubes or 2 teaspoons granulated bouillon, 6 g
• ▢ ½ teaspoon 2 g adobo seasoning
• ▢ 1 teaspoon 1 g dried oregano
• ▢ 1 teaspoon 1 g sazón with achiote
• ▢ ½ teaspoon 1 g ground black pepper
• ▢ 3 tablespoons 45 g homemade sofrito (45 g)
• ▢ ¼ cup 60 ml tomato sauce
• ▢ ¼ cup 60 g alcaparrado or pimiento-stuffed green olives
• ▢ 4 cups 960 ml water
• ▢ 3 cups about 555 g long-grain white rice, rinsed and well drained

Instructions

 

• Heat the oil in a large caldero or cast-iron pot over medium heat.
• Add the longaniza and cook until browned, cooked through, and lightly crisp on the edges; remove to a plate and reserve.
• Carefully pour off excess fat, leaving about 1 teaspoon in the pot.
• Add bouillon, adobo, oregano, sazón, and black pepper; cook 30 seconds, stirring, to bloom the spices.
• Stir in the sofrito, tomato sauce, and olives; cook 2–3 minutes until fragrant.
• Pour in the water and bring to a boil.
• Stir in the rinsed, well-drained rice; cook uncovered, stirring occasionally so it doesn’t stick, until most liquid evaporates and the surface looks slightly dry/glossy.
• Return the longaniza to the pot and gently fold to combine.
• Reduce heat to medium-low, cover, and cook for 25 minutes.
• Fluff the rice, cover again, and cook 5 minutes more. Serve hot.

Notes

• Drain rice well after rinsing to prevent a wet, clumpy locrio.
• Use a heavy pot for even cooking (and great concón).
• Season mindfully—bouillon, adobo, and sazón are salty.

Nutrition

Calories: 644kcalCarbohydrates: 75gProtein: 18gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 55mgSodium: 1308mgPotassium: 340mgFiber: 2gSugar: 1gVitamin A: 130IUVitamin C: 1mgCalcium: 51mgIron: 2mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordDominican Rice with Sausage, Locrio de Longaniza, Longaniza, Rice with Dominican Longaniza

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