Locrio de Salami (Rice with Dominican Salami)
Hearty, one-pot Dominican rice cooked with sofrito, olives, and Dominican salami for deep, comforting flavor.
Servings: 6 servings
Calories: 704kcal
Equipment
- 1 Large cast iron pot
Ingredients
- 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: 704kcal | Carbohydrates: 77g | Protein: 24g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 60mg | Sodium: 2305mg | Potassium: 470mg | Fiber: 2g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg