Locrio de Salami

This locrio de salami is one of those Dominican one-pot meals that just hits every time. The salami flavors the rice as it cooks, giving it that signature color and taste. Simple ingredients, big flavor, and always satisfying.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 cups quartered salami
  (Popular Dominican salami brands: Estellar, Higüeral, Induveca)

• 2–3 tbsp achiote oil

• ¼ red onion, diced

• ¼ red bell pepper, diced

• 2 tbsp sofrito

• 1 tbsp garlic paste

• 2 chicken bouillon cubes

• 3 cups washed long-grain rice

• 4 cups water

• Fresh cilantro

• Sliced scallions (for garnish)

If not using achiote oil:
Use preferred oil to brown the salami. After adding sofrito and garlic paste, add 1–2 orange sazón packets for color.

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Step-by-Step Instructions

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1. Prep the salami

   Slice salami into rounds, then quarter each slice.

2. Brown the salami

   In a hot pot over medium-high heat, add achiote oil. Add salami and cook until browned.

3. Build the base

   Add diced red onion and bell pepper. Stir.
   Add sofrito and garlic paste. Combine well.
   Crumble in chicken bouillon cubes and mix.

4. Add rice

   Stir in washed rice.
   Mix thoroughly so the rice absorbs the achiote color.

5. Add liquid

   Pour in 4 cups of water. Stir.
   Cover and cook for 8–10 minutes, or until liquid is absorbed.

6. Steam the rice

   Stir again and form your “rice mountain” to prevent sticking.
   Add fresh cilantro on top.
   Cover (foil optional).
   Lower the heat to low and cook for 25 minutes.

7. Finish

   Remove cilantro.
   Fluff and break up the rice.
   Garnish with sliced scallions.

Notes from My Kitchen

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1. Browning the salami builds flavor and color.

2. The rice mountain trick is key for perfect Dominican rice.

3. Pairs perfectly with avocado and a simple salad.

Yield: 6

Author: Michelle Disla

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Locrio de Salami

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

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Ingredients

• 2 cups quartered salami
• (Popular Dominican salami brands: Estellar, Higüeral, Induveca)
• 2–3 tbsp achiote oil
• ¼ red onion, diced
• ¼ red bell pepper, diced
• 2 tbsp sofrito
• 1 tbsp garlic paste
• 2 chicken bouillon cubes
• 3 cups washed long-grain rice
• 4 cups water
• Fresh cilantro
• Sliced scallions (for garnish)

Instructions

1. Slice salami into rounds, then quarter each slice.
2. In a hot pot over medium-high heat, add achiote oil.
3. Add salami and cook until browned.
4. Add diced red onion and bell pepper. Stir.
5. Add sofrito and garlic paste. Combine well.
6. Crumble in chicken bouillon cubes and mix.
7. Stir in washed rice.
8. Mix thoroughly so the rice absorbs the achiote color.
9. Pour in 4 cups of water. Stir.
10. Cover and cook for 8–10 minutes, or until liquid is absorbed.
11. Stir again and form your “rice mountain” to prevent sticking.
12. Add fresh cilantro on top.
13. Cover (foil optional).
14. Lower heat to low and cook for 25 minutes.
15. Remove cilantro.
16. Fluff and break up the rice.
17. Garnish with sliced scallions.

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