🇩🇴Learn how to make Dominican Locrio de salami

So, you're ready to dive into the heart of Dominican cooking? Locrio de Salami is one of those dishes that instantly transports you to the island with every savory bite! It’s a true one-pot wonder, perfect for a weeknight meal when you want something flavorful and filling without all the fuss. I promise, once you try this Dominican Locrio, it's going to become a regular in your rotation. Here’s what you’ll need to whip up this deliciousness: 1 lb Dominican salami (like salami estelar), sliced or cubed 2 cups long-grain white rice 1/4 cup olive oil (or cooking oil of choice) 1/2 cup sofrito paste (homemade or store-bought) 1 tsp Goya Adobo all-purpose seasoning 1/2 tsp dried oregano 2-3 cups water or chicken broth (adjust as needed for rice) 1/2 cup tomato sauce (optional, for color and depth) Salt and pepper to taste Optional additions: finely diced onion, bell peppers, corn, or peas Let’s get cooking! This is how to cook salami and rice the Dominican way: Fry the Salami: First, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add your salami pieces and fry them until they are beautifully golden and crispy on all sides. This is essentially creating a delicious salami frito right in your pot! Once done, remove the salami from the pot and set aside, leaving the flavorful oil behind. Build the Flavor Base: In the same pot with the salami-infused oil, add your sofrito paste. Sauté for about 1-2 minutes until fragrant. If using, add diced onions and bell peppers now and cook until softened. This step is crucial for developing that deep, authentic Dominican food flavor. Seasoning Time: Stir in your Goya Adobo all-purpose seasoning and dried oregano. If you’re using tomato sauce, add it now and let it simmer for a minute, stirring constantly. Add Liquid: Pour in your water or chicken broth and bring the mixture to a rolling boil. Taste and adjust for salt and pepper. Introduce the Rice: Carefully pour your white rice into the boiling liquid. Make sure it's evenly distributed throughout the pot. Stir and Simmer: Give everything a good stir to combine the rice, seasonings, and liquids. Return the fried salami pieces to the pot, nestling them among the rice. Ensure the rice is mostly submerged. Cook the Locrio: Once the mixture returns to a boil, reduce the heat to low, cover the pot tightly, and let it simmer for about 20-25 minutes, or until all the water is absorbed and the rice is tender. Resist the urge to lift the lid too often! Stir gently once or twice during cooking to prevent sticking and ensure even cooking, making sure you get that perfect dominican rice with salami. Rest and Serve: Once cooked, turn off the heat and let the Locrio de Salami rest, still covered, for another 5-10 minutes. This allows the steam to finish cooking the rice and makes it fluffy. Fluff with a fork before serving. This Dominican Locrio is amazing on its own, but it truly shines with some classic sides. I love serving it with sliced avocado, a fresh green salad, or a side of beans. And if you have some fried plátano maduro (sweet plantains) or even tostones con salami on hand, that's just next-level goodness! Enjoy this hearty and flavorful salami fried rice experience right from your kitchen.