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This delicious one-pot meal is packed full of wonderful flavors. Locrio de salami is hearty and comforting, and is a firm Dominican favorite! Make a big batch to enjoy throughout the week.
Locrio de salami is one of my go-to family meals, when I want something hearty and filling but don't want to spend hours in the kitchen.
This Dominican rice and salami requires minimal prep time and I love that you can make a big batch of it for the family all in one pot. Oh, and the leftovers taste amazing!
Be sure to try my Arroz con Maiz (Rice and Corn) and Arroz con Gandules (Pigeon Peas Rice) too!
Ingredients
- Vegetable Oil
- Chicken Bouillon Cube
- Sofrito
- Olives
- Tomato Sauce
- Adobo Seasoning
- Dried Oregano
- Black Pepper
- Dominican Salami
- Rice
- Water
How to make Locrio de Salami
- In a large cast-iron pot, heat oil over medium heat. Saute chicken bouillon tablet, sofrito, olives, tomato sauce, adobo, oregano, black pepper. Cook for about 2-3 minutes.
- Add the Dominican salami and let cook for an additional 5 minutes stirring occasionally. Add water. When the water begins to boil, add the rice. Let cook, stirring occasionally to prevent sticking to the bottom of the pot.
- Once the water has evaporated, lower the heat to medium-low. Cover and let cook for 25 minutes. After 25 minutes, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of salad
Frequently Asked Questions
We use Dominican salami in this recipe, not Italian salami. Dominican salami is made with pork and spices and it's lightly smokey and salted. It has quite a different flavor profile from the Italian variety.
Locrio de Salami is great for batch cooking and meal prep for the week. Make up a big batch on a Sunday for easy-to-grab meals after a busy day. Once you have cooked the rice and salami, let it cool before storing it in an air-tight container in the fridge, and it will keep well for up to 4 days.
You can reheat it in a pot on the stovetop, with a couple of tablespoons of water to loosen it back up.
This is a hearty and filling meal all by itself, but you can serve it with Dominican beans, Tostones (Fried Plantains), a side salad or with veggies.
Recipe Notes and Tips
- This recipe is made with long grain white rice. You can make it with brown or wild, but it will take longer for it to cook through.
- Use a thick bottomed Dutch oven, cast iron pot or caldero for this locrio de salami recipe. It will conduct heat more evenly so you are less likely to get hot spots that can scorch the bottom.
More Easy Dominican Dinners
- Dominican Fried Pork Chops (Chuletas Fritas)
- Dominican Spaghetti
- Rabo Encendido (Spicy Dominican Oxtail Stew)
- Dominican Rice with Sausage (Locrio de Longaniza)
INGREDIENTS
- 2 tablespoons vegetable oil
- 1 cube chicken bouillon tablets
- 2 tablespoons homemade sofrito
- ¼ cup olives
- ½ cup tomato sauce
- 1 teaspoon adobo seasoning
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- 16 oz Dominican salami cubed
- 3 cups rice
- 4 cups water
INSTRUCTIONS
- In a large cast-iron pot, heat oil over medium heat. Saute chicken bouillon tablet, sofrito, olives, tomato sauce, adobo, oregano, black pepper. Cook for about 2-3 minutes.
- Add the Dominican salami and let cook for an additional 5 minutes stirring occasionally. Add water. When the water begins to boil, add the rice. Let cook, stirring occasionally to prevent sticking to the bottom of the pot.
- Once the water has evaporated, lower the heat to medium-low. Cover and let cook for 25 minutes. After 25 minutes, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of salad
NOTES
- This recipe is made with long-grain white rice. You can make it with brown or wild, but it will take longer for it to cook through.
- Use a thick-bottomed Dutch oven, cast iron pot or a caldero for this recipe. It will conduct heat more evenly so you are less likely to get hot spots that can scorch the bottom.
Nutrition
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