Locrio de Salchicha Recipe (Rice and Viena Sausage)

🧂 Ingredients

• 4 tablespoons vegetable oil

  divided
• 6 cans Vienna sausages

  4.6 oz (or three 10 oz cans)
• ¼ cup diced bell peppers

  or cubanelle (cubanela) peppers
• ½ teaspoon oregano (dry, ground)
• 1 tablespoon mashed garlic
• ⅓ cup peas

  (optional)
• ⅓ cup diced carrot

  (optional)
• ¼ cup pitted green olives

  (optional)
• ⅓ cup sweet corn

  (optional)
• ½ teaspoon black pepper

  (freshly-cracked, or ground)
• 1 cup tomato sauce
• 3 teaspoons salt
• 4 cups long grain rice
• 1 tablespoon minced parsley

  or cilantro

Instructions

• 1 In a Dutch oven (caldero) or thick-bottomed pot (minimum 5 liters [1.5 gal]
  capacity), heat half the oil over medium heat
  
  Add the sausages and cook stirring to brown them lightly.
• 2 Add bell peppers, oregano, garlic, peas, carrot, olives, corn, and black pepper.
  Cook and stir for a minute.
  
  Stir in tomato sauce, followed by 4 cups of water. Season with salt to taste.
  Decrease the heat to medium and bring to a boil.
• 3 When the water reaches a rolling boil, add the rice and cook, stirring regularly
  to prevent it from sticking to the bottom. When almost all the liquid has
  evaporated, cover with a tight-fitting lid and cook over very low heat (but
  enough to generate steam) for 10 minutes.
  
  Remove the lid, add the remaining oil and parsley or cilantro, stir, and cover
  again.
  
  In 10 more minutes, taste the rice. It should be firm but cooked throughout. If
  necessary, cover again and leave for another 5 minutes over low heat.
• 4 Remove from the heat and serve.
  
  See serving suggestions above the recipe.

Nutrition Info