If you are not Dominican you are probably wondering what in the world is “locrio”? Well, here is a simple definition for it…
Locrio: A rice dish similar to paella, which consist of mixture of rice, spices and some kind of protein such as chicken, pork or sausage; It is one of those one pot meals perfect to feed a crowd.
Today I’m sharing a recipe for Locrio de Longaniza. Longaniza is a pork sausage very similar to chorizo and very flavorful. In the Dominican Republic this sausage is eaten fried, in soups such as sancocho and even stewed with veggies; but this time I will share with you one on my favorite ways to eat this delicious and unique pork sausage.
Recipe for Locrio de Longaniza
Serve 4 people.
- 1 lb. of longaniza sausage ( or regular pork sausage), diced
- 3 cups of rice, washed and drained
- 1 chicken bouillon
- 1 tablespoon of sofrito
- 1 medium onion, diced
- 2 tablespoons pitted Spanish olives
- 1 tablespoon tomato paste.
- 4 cups of warm water.
In a large Caldero or rice pot, brown the longaniza (no oil needed) on high heat.
Once the sausage has browned, add the diced onion, sofrito, chicken bouillon and tomato paste. Stir until the chicken bouillon has mostly dissolved and the tomato paste is well incorporated.
Add the rice and pitted olives to the longaniza and sofrito mixture, stir.
Pour the water into the rice, stir again and bring it to a boil. When most of the water has evaporated, lower the heat and cover with an airtight lid. Let the rice simmer for about 12 to 15 minutes.
Uncover the rice, turn once and cover again for another 5 minutes.
Taste the rice, it should be firm but tender to the bite.
Serve with beans and salad.