Locrio de Salami (Rice with Dominican Salami)

There are meals that taste like a whole memory, and for many of us, locrio de salami is exactly that. It’s the arroz that shows up for family gatherings, after-school dinners, and those “qué hay pa’ comer?” moments when something simple and sabroso is all we need. 

In our Dominican kitchens, a caldero, a good sofrito, and Dominican salami are the start of something magical—grains of rice catching all that sazón, a little concon at the bottom (la gloria), and a table that gathers itself.

Serve this with Tostones, a side of fresh salad, or keep the rice theme going and read up on How to Make Concon (pegao) for that perfect crispy bite. You might also enjoy our Locrio de Longaniza when the craving for sausage with rice hits.

Step-by-Step Instructions

Heat the oil in a large, heavy-bottomed pot (caldero or Dutch oven) over medium heat. Add the bouillon cube, sofrito, olives, tomato sauce, adobo, dried oregano, and black pepper; sauté 2–3 minutes until fragrant and glossy. Stir in the diced Dominican salami and cook 5 minutes, letting the edges brown lightly while you stir occasionally so the seasonings don’t stick.

Pour in the water and bring to a boil. Once boiling, add the rice and stir so every grain is moistened. Cook uncovered, stirring now and then, until most of the liquid has evaporated and the rice looks shiny and begins to dry on top. 

Reduce the heat to medium-low, cover, and steam 25 minutes. Uncover, fluff the rice gently, then cover again and cook 5 minutes more. Serve hot—salad on the side and concon for the lucky ones.

Serving Suggestions

• Serve with a side of fresh salad, avocado slices, and Tostones.
• Swap proteins: Make Locrio de Longaniza for another sausage with rice variation for quick weeknights.

Storage Tips

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

Reheat: Warm on the stovetop over low heat or in the microwave with a splash of water to loosen the grains.

Freezing: Not ideal (rice can turn dry), but doable up to 1 month; thaw in the fridge and reheat with extra moisture.

Recipe Tips

• Rice matters: This recipe is written for long-grain white rice. Brown rice works, but allow extra time and liquid.
• Pot choice: A thick-bottomed caldero or Dutch oven helps prevent scorching and gives you better Concon.
• Salt check: Bouillon and adobo add sodium—taste before adding extra salt.
• Add-ins: A few sliced ajíes or bell pepper strips add aroma and color without changing the heart of the dish.

Locrio de Salami (Rice with Dominican Salami)

Author: Vanessa

Hearty, one-pot Dominican rice cooked with sofrito, olives, and Dominican salami for deep, comforting flavor.

4.82 from 11 votes

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Dominican

Servings 6 servings

Calories 704 kcal

Equipment

• 1 Large cast iron pot

Ingredients

  

1x2x3x

• ▢ 2 tablespoons 30 ml vegetable or avocado oil
• ▢ 1 chicken bouillon cube about 10 g
• ▢ 2 tablespoons 30 ml homemade sofrito
• ▢ ¼ cup 60 ml / ~40 g pimiento-stuffed green olives, sliced or whole
• ▢ ½ cup 120 ml tomato sauce
• ▢ 1 teaspoon 3 g adobo seasoning
• ▢ 1 teaspoon 1 g dried oregano
• ▢ ½ teaspoon 1 g ground black pepper
• ▢ 16 ounces 1 lb / 454 g Dominican salami, cubed
• ▢ 3 cups ~570 g long-grain white rice, rinsed and drained
• ▢ 4 cups 960 ml water

Instructions

 

• Sauté the base: Heat the oil over medium heat. Add bouillon, sofrito, olives, tomato sauce, adobo, oregano, and black pepper; cook 2–3 minutes until fragrant.
• Add salami: Stir in the salami and cook 5 minutes, stirring occasionally so the seasonings don’t stick.
• Boil & add rice: Pour in the water and bring to a boil. Add the rice and stir to distribute. Cook uncovered, stirring occasionally, until the liquid evaporates and the surface looks shiny and starts to dry.
• Steam to finish: Lower to medium-low, cover, and cook 25 minutes. Fluff gently, cover again, and cook 5 minutes more. Rest briefly, then serve hot.

Notes

• Written for long-grain white rice; adjust time and liquid for other grains.
• Use a caldero or Dutch oven for even heat and that coveted Concon.
• Taste before salting—bouillon and adobo may be enough.

Nutrition

Calories: 704kcalCarbohydrates: 77gProtein: 24gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 60mgSodium: 2305mgPotassium: 470mgFiber: 2gSugar: 1gVitamin A: 117IUVitamin C: 1mgCalcium: 54mgIron: 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.

KeywordArroz con Salchichón, Dominican salami with rice, rice with salami

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