Rice is a staple in Dominican cuisine, and from all the moros to locrios varieties, locrio de salami is one of the most popular! Locrio is a one pot rice dish made with some kind of meat, chicken, pork, or fish. Instead of saying ‘arroz con salami,’ Dominicans say ‘locrio de salami.’
This one is made with extra long grain rice, Dominican frying salami, bell peppers, and sometimes corn is added too. Whenever I make locrio de salami con maiz, my family loves the extra corn!
Use extra long grain rice
Extra long grain rice is what I love to use for my Dominican rice recipes. I typically use the brand my abuela uses: Canilla. But I also like Carolina.
I’ve tested this recipe with a few kinds of rice, and it works with jasmine rice or any kind of extra long grain rice. The only rice I’d steer you away from for Dominican locrios and moros is basmati because the grains are too long and the dish doesn’t come out the same.
I always rinse the rice before cooking
Before cooking locrio de salami, I like to rinse the rice under cold water a few times until the water runs clear to remove all the starch. This is a step that my mami never misses because it’s crucial to getting the right texture and getting rid of any debris.
Fry the salami until crispy
Dominican salami, also known as salichichon, is precooked and safe to eat from the package, but getting the salami pieces crispy adds more flavor to the locrio and gives it more texture too.
When it comes to which brand of salami you should buy, my family loves Induveca. The salami is usually sold in pretty big packs, but it’s a staple in a Dominican kitchen and can be used in so many more recipes like fritos con salami or mangu con los tres golpes.
Add corn to the locrio
Locrio de salami and corn is a top tier combo. If you’ve only tried plain locrio, then you have to give it a try with maiz. It adds a delicious sweet bite to the rice.
Another ingredient you could add is celery. Mami always made this dish with celery growing up, and her version always has a special place in my heart.
Locrio de Salami (Rice and Dominican Salami)
Equipment
Ingredients
- 1 tsp oil
- 1 cup salami cubes
- ¼ onion
- ¼ green bell pepper or substitute with red, orange, yellow, or cubanelle pepper
- 3 cloves garlic smashed
- 2 tbsp sofrito
- 1 tbsp soy sauce
- 1 tbsp tomato paste or ¼ cup tomato sauce
- 1 lime or 2 tbsp lime juice
- 1 tsp adobo
- ½ tsp salt
- ¼ tsp oregano
- ½ cup corn (optional)
- 2 cups + 2 tbsp water
- 1½ cups extra long grain rice rinsed
Instructions
- In a medium pot over medium heat, add oil and salami cubes. Cook until crispy and browned.
- Add onion, bell pepper, garlic, sofrito, soy sauce, tomato paste, lime, adobo, salt, and oregano to the same pot. Mix and cook until the vegetables soften, about 2 minutes.
- Add corn and water to the pot and bring to a boil. Add rice and cook until most of the water is absorbed, stirring frequently to prevent from sticking.
- When most of the water is absorbed, create a dome shape with the rice by gently mounding it up in the center of the pot. Cover with a lid, reduce heat to low, and cook for 20 minutes.
- Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before serving. Buen provecho!
