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Locrio de Salami, Dominican Rice and Salami. A serving of it on a plate with a fork laying next to it.
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time35 minutes
Course: dinner, lunch, Main Course
Cuisine: Caribbean, Dominican
Keyword: como hacer locrio de salami dominicano, como hacer locrio de salchichon dominicano, Dominican locrio, dominican locrio with salami, dominican locrio with salchichon, dominican rice and salami, easy locrio recipe, how to make dominican locrio de pollo, how to make dominican locrio de salami, how to make locrio, how to make locrio dominicano, locrio, locrio de pollo, locrio de salami, Locrio de salchichon, locrio dominicano, rice and salami, salami campesino, salami dominicano, salchichon dominicano
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