Locrio de Salami con Maiz (Dominican Rice with Salami and Corn)

Oh boy! Who doesn’t love a good locrio! add salami or salchichon and forget about it! I call it perfection!!!

Salami/salchichon is a staple in dominican cooking and adding it to a dish like this is super simple. Much quicker than cooking chicken in locrio, which is Locrio de Pollo. Basically, this is a great shortcut, fast dinner idea. I added canned white shoepeg corn because I love corn and I thought it would make it so much better but it’s not typical. If anything, you’d have the corn on the side. I do not conform to norms, so the rebel in me is just having fun!

WHERE CAN I BUY DOMINICAN SALAMI OR SALCHICHON?

You can buy Dominican Salami/Salchichon in neighborhoods where Latin Caribbeans live. I grew up in Washington Heights, NYC, oh yes “in the Heights”! There, it is plentiful. I know you can also find it in neighborhoods in Florida, Connecticut and even here in Arizona, where I now live. Specifically, Phoenix, at a place called Mi Tienda Latina.
The one I used in this recipe is called Salami Campesino, my mom froze it, put it in her luggage and flew it over here from NYC. The makers of this salami/salchichon also make another great brand called Induveca.
Another option is El Latino. It’s a website that caters to not just Latin Caribbean staples, but also countries all over Latin America. Their selection of products is incredible so I highly recommend you check them out.

Locrio de Salami – Dominican Rice and Salami

This delicious Dominican rice and salami recipe will have you, not just coming back for more, but also making it regularly. I guarantee!

5 from 1 vote

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Course: dinner, lunch, Main Course

Cuisine: Caribbean, Dominican

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 people

Ingredients

• 6 tbs corn oil
• 8 oz Salami/Salchichon peeled from casing and chopped into small pieces.
• 1/2 small yellow onion chopped
• 1 cup sliced peppers, cleaned and seeds removed use colors prefered
• 1/2 tsp garlic powder
• 1/2 tsp adobo
• 1/4 tsp oregano
• 3 tbsp manzanilla olives chopped
• 1/4 cup tomato sauce
• 1/4 cup chopped cilantro
• 3 tbsp lime juice
• 2 tsp soy sauce
• 4 cups water
• 3 cups long grain white rice rinsed and drained twice
• 1 small can of white shoepeg corn, drained optional

Instructions

• Add oil to pan and heat over medium high heat.
• Chop salami into small pieces. Size to taste.
• Cook salami while stirring frequently. Make sure salami is golden.
• Once salami is golden, add onions, stir for about 30 seconds.
• Add peppers, garlic powder, adobo, oregano and mix stir well.
• Add olives, quick stir and then tomato sauce.
• Add chopped cilantro and stir again.
• add lime juice and soy sauce. Stir again.
• Add 4 cups of water.
• Bring water to a boil over high heat.
• Add 3 cups of the rinsed and drained rice.
• Stir the rice in well and allow water to boil (while stirring frequently) and absorb. Once you see very little water, but dried out (see video in this post), lower heat to low, cover and cook for 25 minutes.
• After the 25 minutes, add the corn, stir, cover and allow it to cook for another 5 minutes.
• If you do not add the corn, after the 25 minutes, stir the rice well, cover for another 5 minutes and you are good to go!

Video