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Arroz con longaniza (rice with pork sausage)

Locrio de longaniza or Arroz con longaniza is a dish that pays homage to the traditional paella but with Dominican flavors.
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Prep Time: 20 minutes
Cook Time: 30 minutes


  • 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


  • 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.


*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.