I have been eating Locrio de Salami all of my life. In fact, whenever I’m working out and cut back on rice, Locrio de Salami is what I miss eating the most! I will sometimes plan my cheat days just so I can have this because I never eat just one bowl…. I practically eat the whole pot! You should see my mom and I go to town with this Locrio. We’ll park ourselves at the dinner and practically finish the whole batch all the while chit chatting about life.
Interestingly enough, it wasn’t until I went to New Orleans and ate my heart out that I realized that Locrio de Salami is in fact a Dominican Jambalaya. Now there are many different Locrios the same there are many different Jambalayas. It all depends what meat you want to add. For example, you can have a Locrio de chuleta (rice with porkchops) or Locrio de Longaniza (rice with Hispanic sausage… another favorite!) Locrio is a Hispanic dish that simply means rice cooked with meat not to be confused with a Moro which is rice cooked with beans.
- 1 sopita/chicken bouillon cube
- 1 tbs sazon or paprika
- 1-1½ tbs tomato paste
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ½ tsp adobo
- 1- 1½ olives
- ½ red onions
- 3 cups water
- 3 cups long grain rice
- ¼ cup green peppers
- 1-2 tbs chopped recao
- 1lb Dominican Salami
- To start, cut your salami into 1 inch cubes and dice your onions and peppers.
- Warm up some olive or vegetable oil and add your salami.
- Once your salami is lightly browned on all sides, add your onions and peppers
- Sautee your onions and peppers until they soften then add your sopita/bouillon cube, sazon, garlic powder, black pepper, olives, and adobo
- Stir your seasonings together and let them cook for about 1-2 minutes
- Add your tomato paste also giving it another stir until your salami is coated in the tomato paste
- Add your 3 cups of water and continue to stir until everything is well mixed in
- Let the water come to a boil
- Once it begins to boil, add your long grain white rice. Make sure you rinse your rice at least twice before adding
- Stir the rice and let the water simmer away away until it dries up
- When the water dries up add your chopped recao and stir once more
- Cover your rice with aluminum foil (optional) and set your rice to the lowest possible flame
- Cook your rice for at least 30 minutes on the low flame. You’re essentially steaming the rice right now. It’s important to let the rice cook and NOT open the lid until it’s been cooking for a while. You don’t want to release the steam that’s been collecting this whole time
- After 30 minutes, feel free to check on your rice. Fluff if needed and rotate the rice that’s been sitting on top to the bottom. Sometimes, the rice on top is slightly undercooked while the rice beneath it is fully cooked. This is totally normal. Once you rotate the rice, cover it again and let it cook for another 5-10 minutes
- Once your rice is fully cooked, it’s time to eat! Serve with a simple salad, avocado, rice, and beans or you can it alone. Either way, it’s delicious!
- I made 3 cups of rice which is a good amount of rice. Feel free to use less rice. Just remember that if you cook your rice the way that I do, that you should have a 1:1 ratio of rice vs. water. Therefore, for every cup of rice you cook, you should use 1 cup of water. - You can add some hot sauce to this dish and when taste phenomenal. If you want a spicy kick to this rice, add hot sauce or spicy means when you’re sautéing the salami and onions.