Locrio de Salami (Dominican Rice with Salami)
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!
Servings: 6 servings
- 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
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
- 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.
Calories: 706kcal | Carbohydrates: 78g | Protein: 24g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 60mg | Sodium: 2077mg | Potassium: 487mg | Fiber: 2g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg