Locrio de longaniza or Arroz con longaniza is a dish that pays homage to the traditional paella but with Dominican flavors.
If you are not Dominican, you are probably wondering what in the world is “locrio”? Well, here is a simple definition for it…
Locrio is a rice dish similar to paella, consisting of a mixture of rice, spices, and some protein such as chicken, pork, or sausage; It is one of those one-pot meals perfect for feeding a crowd.
Today I’m sharing a recipe for Locrio de Longaniza or Arroz con 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 of my favorite ways to eat this delicious and unique pork sausage.
I enjoy it mixed with rice because this sausage has a high content of spices and condiments like oregano and garlic, making it perfect for flavoring the rice.
Here is the recipe!
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
- 2 packets of chicken bouillon
- 1 tablespoon of sofrito*
- 1 medium onion, diced
- 2 tablespoons pitted Spanish olives
- 1 tablespoon tomato paste.
- 4 cups of warm water.
*Note: If sofrito is not available, mash two garlic cloves, diced one red pepper, add a teaspoon of dry oregano, and about three tablespoons of cilantro leaves and use this mixture instead of sofrito.
Preparation:
In a large Caldero or rice pot, brown the longaniza (no oil needed) on high heat. Once the sausage has browned, remove from the pot and transfer to a plate.
Discard some of the oil from the pot and leave about a tablespoon. Add the diced onion, sofrito, (or see note*) chicken bouillon, and tomato paste. Stir until the chicken bouillon has mostly dissolved and the tomato paste is well incorporated.
Add the drained rice to the 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, add the cooked longaniza and olives, 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.
Arroz con longaniza (rice with pork sausage)
Ingredients
- 1 Lb Longaniza sausage (pork sausage) diced
- 3 cups rice washed and drained
- 2 packets chicken bouillon
- 1 tablespoon sofrito see notes*
- 1 medium onion diced
- 2 tablespoons Spanish olives pitted
- 1 tablespoon tomato paste
- 4 cups water
Instructions
- In a large Caldero or rice pot, brown the longaniza (no oil needed) on high heat. Once the sausage has browned, remove from the pot and transfer to a plate.
- Discard some of the oil from the pot and leave about a tablespoon. Add the diced onion, sofrito, (or see note*) chicken bouillon, and tomato paste. Stir until the chicken bouillon has mostly dissolved and the tomato paste is well incorporated.
- Add the drained rice to the 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, add the cooked longaniza and olives, turn once, and cover again for another 5 minutes.
- Taste the rice; it should be firm but tender to the bite. Serve with stewed beans and salad.
Notes
Buen Provecho!
Johanny
