Nothing says un almuerzo Dominicano like a delicious locrio de longaniza. Locrios, in general, offer a delightful fusion of meats with rice, showcasing a diverse range of options from locrio de salchicha to locrio de salami.

These dishes stand out not only for their rich taste but also for their simplicity. With just a few straightforward steps and a handful of ingredients, preparing any locrio recipe is a breeze, making it a perfect choice for a quick and satisfying meal.

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Why you’ll love this recipe

  • Authentic Dominican flavors. This locrio de longaniza is a classic and delicious Dominican recipe.
  • Only 4 Steps. Make rice and Dominican sausage in 4 easy steps and have a lunch ready to enjoy in under an hour!
  • Minimal ingredients. Most of the ingredients you’ll need are probably already in your pantry.

Ingredients you’ll need

  • Oil. You can use any neutral oil you have on hand.
  • Longaniza. You can find this in the meat section of your favorite Latin supermarket!
  • Sofrito. Adds a depth of flavor to the dish.
  • Garlic. I always use a mortar and pestle to crush my garlic and release those flavors.
  • Adobo. The best all purpose seasoning you can get.
  • Sazon. For that signature Dominican flavor.
  • Oregano. If you can get your hands on Dominican oregano then use it in this recipe!
  • Tomato paste. Some tomato paste to bring some depth and color to the rice.
  • Rice. Jasmine rice or extra long grain rice is my go to.
  • Salt. Essential seasoning that bring out the natural flavors of the ingredients.
black stewed beans dominican habichuelas negras recipe sofrito loisa

Sofrito

Loisa sofrito is made with fresh ingredients and brings sabor to anything you cook.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go.

imusa caldero pot dominican cooking

Recipe tips and tricks

  • Before adding the longaniza to the pot, prick it with a fork or make small incisions with a knife to help it release excess fat during cooking.
  • Don’t underestimate the impact of sofrito on the overall flavor. Take your time to sauté it well, allowing the ingredients to meld and intensify the taste.
  • Be careful not to overcook the rice, once most of the water is absorbed then cover the pot and let it finish cooking in its steam on low heat.

Servings tips

  • Serve locrio de longaniza with salad, tostones, and avocado for a well balanced traditional Dominican meal. It’s also delicious when paired with great with sides like potato salad and macaroni salad!

Storage tips

  • Store in the fridge for 3-4 days or freezer for longer. Reheat slowly on the stove or in the microwave.

Common questions

What can you substitute for the longaniza if you can’t find it?

If you can’t get your hands on Dominican longaniza, then you can use chorizo, Italian sausage, or another type of spicy or savory sausage. You could also make a locrio de salchicha using vienna sausages!

What’s the best rice to use for this recipe?

When it comes to make Dominican rice dishes like this, I always grab jasmine rice. This recipe also works with extra long grain rice from brands like Carolina and Canilla.

Locrio de Longaniza (Dominican Rice and Sausage)

Locrio de Longaniza (Rice and Dominican Sausage)

5 from 2 votes
Locrio de longaniza is an authentic Dominican recipe you can make in just 4 steps for a quick and flavorful meal.
Cook Time 35 minutes
Total Time 35 minutes
Course Main Course
Cuisine Dominican
Servings 3 servings

Equipment

Ingredients
  

  • 1 tsp oil
  • 1 cup longaniza cut into ½ inch pieces
  • 2 tbsp sofrito
  • 1 clove garlic crushed
  • 1 tsp tomato paste
  • ½ tsp adobo
  • ¼ tsp sazon
  • ¼ tsp oregano
  • 1 cup rice washed
  • 1 cup water
  • To taste salt

Instructions
 

  • In a medium pot over medium heat, add oil and longaniza pieces. Cook until crispy and browned, then remove from the pan.
  • Next, add sofrito, garlic, tomato, adobo, sazon, and oregano to the same pot. Mix and cook until it forms a paste, about 2 minutes.
  • Add water and rice to the pot and cook until most of the water is absorbed, stirring frequently to prevent from sticking. Cover with a lid, reduce heat to low, and cook for 10 minutes.
  • Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before serving. Buen provecho!
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