What is locrio de salchicha?

Locrio is a traditional dish from the Dominican Republic that is made with rice and meat. The dish is typically made with white rice, but can also be made with yellow or red rice. The meat used in the dish is typically chicken, but can also be made with beef or pork. However, there is a variation of the dish that includes Vienna sausages (salchichas), which adds a unique and delicious twist to this classic dish.

In addition to its delicious taste, locrio is also known for its nutritional value. Rice is a great source of carbohydrates, which provide energy for the body, and it’s also a great source of B vitamins. The meats used in the dish are a good source of protein, while the vegetables added to the dish provide important vitamins and minerals.

In recent years, locrio has also gained popularity outside of the Caribbean and Latin America. There are many Dominican and Caribbean restaurants that serve locrio, and it’s becoming an increasingly popular dish among foodies and those who are interested in trying new and exciting cuisines.

Locrio is a delicious and nutritious traditional dish that has a rich history and cultural significance in the Dominican Republic. It’s a staple in the Caribbean and Latin American cuisine and it’s a dish that should be enjoyed by all. Whether you’re looking for a hearty and satisfying meal or simply want to experience the delicious flavors of the Caribbean, locrio is a dish that is sure to please.

What is Vienna Sausage?

Vienna sausages, also known as “salchichas Vienna” in Spanish, are small, canned sausages that are made from a combination of pork, beef, and various spices. They are popular in many Latin American countries, and they add a unique flavor and texture to the dish. And if this sausage isn’t easily accessible, you can substitute pork sausage or another meat of your choice for this recipe.


To make locrio de salchichas, the process is very similar to traditional locrio. The rice is first cooked in a pot with water and salt. Once the rice is cooked, it is removed from the pot and set aside. In the same pot, the sausages are then added and cooked for a few minutes, until they are heated through.

Once the sausages are cooked, they are removed from the pot and set aside. The next step is to make the “sofrito,” which is a mixture of onions, garlic, peppers, and cilantro. The sofrito is cooked in a pot with oil until the onions are translucent. Once the sofrito is cooked, the rice, sausages, and any additional seasonings or ingredients that you desire, such as olives are added back to the pot.

The dish is then stirred together and cooked for a few minutes until heated through. It is then served hot, typically with a side of beans. For a vegan version of this recipe, click here.

What you’ll need

  • Vienna Sausage
  • Onion
  • Cilantro
  • Green Bell Pepper
  • Garlic
  • Tomato Sauce
  • Adobo
  • Oregano
  • Sazon
  • Lime Juice
  • Chicken Stock
  • Rice

Locrio is a traditional dish that has its roots in the Spanish colonial period in the Dominican Republic. It is believed that the dish was first created by the Taíno people, the indigenous inhabitants of the Caribbean, who used local ingredients such as rice and native meats to create a delicious and satisfying meal. Over time, the dish evolved to include ingredients and techniques brought over by the Spanish colonizers.

Today, the dish is considered a staple in the Dominican Republic and is widely enjoyed by locals and tourists alike. It is often served at special occasions such as weddings, parties, and religious celebrations. It’s not only a popular dish in the Dominican Republic but also in other Caribbean countries and Latin American countries.

The dish is also an important part of the country’s culinary heritage and is a symbol of national identity. Many restaurants and street vendors in the Dominican Republic specialize in serving locrio, and it’s a popular dish that you can find in most of the local markets.


Can I substitute Vienna sausage with other meats in Locrio?

Yes, Locrio is versatile. While Vienna sausage is popular, you can also use Dominican stewed chicken, pork sausage, or even locrio de salami for different flavors. Each meat brings a unique taste to the dish, allowing for a variety of Locrio versions like locrio de longaniza, which uses Dominican sausage.

How can I adjust the flavor of my Locrio to suit my taste preferences?

To customize your Locrio, adjust seasoning “al gusto” (to taste), including salt, pepper, and herbs. The beauty of Locrio is in its flexibility; whether you’re making it with tomato sauce for a richer base or experimenting with asopao de camarones for a seafood twist, seasoning adjustments can make all the difference.

What’s the best way to cook Locrio to ensure the rice and meat are perfectly done?

Cooking Locrio on medium heat is essential. This allows the rice to absorb flavors gradually and the meat, whether Vienna sausage or locrio de salami, to cook thoroughly without burning.

Can I incorporate beans into my Locrio for a more hearty dish?

Absolutely! For a heartier version, you might want to explore adding beans, turning it into a variation similar to moro de habichuelas. This combination of rice, beans, and meat creates a satisfying meal that’s rich in flavors and textures.

Locrio Dominican with Vienna Sausage

Locrio de Salchicha (Dominican Rice and Vienna Sausage)

5 from 2 votes
Locrio is a traditional dish from the Dominican Republic that is made with rice and meat.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Servings 4 people


  • 1 tbsp olive oil
  • 1 can vienna sausage diced
  • ¼ onion chopped
  • ¼ green bell pepper chopped
  • 3 cloves garlic crushed
  • 1 handful cilantro chopped
  • ½ lime juice
  • ¼ cup tomato sauce
  • 1 tbsp sofrito
  • cups rice
  • cups chicken stock
  • ½ tsp adobo
  • ½ tsp oregano
  • ¼ tsp sazon
  • To taste salt


  • In a large pot over medium heat, add oil and sausages and cook until crispy, or about 3 minutes.
  • Add onion, cilantro, bell pepper, garlic, adobo, oregano, sazon, and sofrito. Cook until vegetables are soft, or 2 minutes.
  • Add tomato sauce, lime juice, and chicken stock base. Stir well. Add water and rice, making sure to add just enough water to cover the rice.
  • Cook on medium heat until water begins to boil, then cover with lid and lower to simmer.
  • Once the water is absorbed, about 15 minutes, fluff the rice with a fork and turn off the heat, but keep the pot on the stove. Taste for salt, adjust if needed, and serve. Buen provecho!
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