Thursday, April 25, 2013

At Mom's having "Locrio de salchichon"/ Yellow rice with spanish sausage and pink beans

Yellow rice with dried-cured spanish sausage and pink beans

Went to visit mom today and she surprised me with this well known dish many Dominican families make called "locrio de salchichon y habichuelas rosadas". I haven't had this in years and it was a sweet reminder. Thanks mom, I love you much.

"Salchichon" a well known (dry-cured hard pork sausage) delicacy used in Dominican cuisine which were inherited from the Spanish that invaded the land back in Christopher Columbus time.
Salchichon is favored as a breakfast. Its served with fried cheese, mangu and the salchichon. Sometimes too they add a fried egg and pickled onions. My goodness thinking of this makes my mouth water. That too I haven't eaten in years.

Serves 4 - 5


2 - 3 c white rice (Carolina Long grain) (followed the rice/water ratio)
4 - 6 c of water (for the rice)
1/2 of a green pepper
1 med onion
6 inches salami(salchichon) halved (or you may add the entire salami)
1 tbsp dried oregano
1 - 2 tbsp green olives (Goya) ( you may also add a bit of the brine too)
1 tbsp tomato paste (Hunts)
adobo (Goya) to taste
1 powdered chicken bouillon (Goya)
1 sazon goya con cilantro y culantro
2 -3 tbsp corn oil (Mazola)
1/2 c cilantro 
2 large garlic cloves minced

*Note - you may chop the onion & pepper, but my mom doesn't.


Rice -  wash thoroughly and set aside.
In a large pan on medium high heat add 1 tbsp of the corn oil and begin to sear the salchichon. Once the salchichon begins to curl upwards, flip and sear the other side and add the tomato paste, onion, green pepper, garlic, bouillon, sazon goya con cilantro y culantro,
oregano, cilantro and the rice. Toss to evenly coat the rice then add the water. Stir and taste for well and balance seasoned. If needed then sprinkle adobo in to the "locrio". This is a  eyeball technique my mom practices. Once you acquire the taste (if you added the adobo for  more savory blend) add the remaining amount of oil. Let simmer till all the water is gone. Now pile the rice to the center of the pot and cover with lid. Lower the heat to med/low and let cook for 25-30 minutes. Then fluff the rice from the bottom of the pan to the top and serve. You may serve with beans of choice, tossed salad and sweet plantains.

*Note - Mom made her beans from scratch. That's a bit more work. But you can use the can pink beans from Goya for a quicker meal if your choose to have it with the beans.

Bon Appetite!!!

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