Arroz Con Longaniza Rice With Pork Sausage Recipes

DOMINICAN RICE WITH SAUSAGE (LOCRIO DE LONGANIZA)

Steps:

• In a large cast-iron pot, heat oil over medium heat. Saute Longaniza until cooked and slightly crispy. Remove from the pot and reserve.
• Remove excess oil from the pot. Add chicken bouillon cubes, adobo, oregano, sazón, and black pepper and cook for about 30 seconds. Stir in sofrito, tomato sauce, and olives. Cook for about 2-3 minutes.
• Add the water. When the water begins to boil, add the rice. Cover and simmer, stirring occasionally to prevent sticking to the bottom of the pot.
• Once the water has evaporated, add the Longaniza back into the pot and stir to combine. Lower the heat to medium-low. Cover and let cook for 25 minutes. After 25 minutes, stir the rice carefully and cover for an additional 5 minutes.
• Serve warm with a side of salad and avocado.

ARROZ CON LONGANIZA (RICE WITH PORK SAUSAGE)

Steps:

• 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.

ARROZ CON TOCINO (RICE WITH SALT PORK)

Steps:

• Heat a large saucepan with a lid over medium. Add salt pork or bacon, and cook, stirring often, for 7 to 10 minutes until browned and toasty, and a substantial amount of oil has released. Add garlic and sauté for 30 seconds more until fragrant, then add rice and stir until the rice is evenly coated with fat and starts to turn opaque.
• Meanwhile, bring 3 cups of water to a boil in a small saucepan or kettle.
• Add the boiling water to the rice mixture and bring to a boil, then reduce heat to medium-low. Simmer uncovered until liquid has almost completely evaporated and the surface of the rice is dotted with little bubbly volcanoes, about 7 to 10 minutes.
• When there is no more liquid bubbling up from the holes, reduce heat to low, cover and cook for 17 minutes without stirring. Remove from heat and let rest, covered, for at least 10 minutes. Taste to ensure rice is fully cooked, and let sit for 5 to 10 more minutes with the lid on if needed. Fluff with a fork, season with salt to taste and serve.