Locrio de Longaniza [Recipe + Video] Rice with Dominican Sausage

🧂 Ingredients

• ¼ cup oil
• 2 pound longaniza

  [0.5 kg], cut into 1" [2.5 cm] slices
• ½ tablespoon bija powder

  ground bija (annatto, achiote)
• 2 red bell pepper

  diced
• 2 tablespoons crushed garlic

  (about 5 large garlic cloves)
• 1 small red onion

  minced
• ⅓ cup pitted green olives
• 2 cups rice

  (Carolina rice)
• 1 teaspoon salt

  or more, to taste
• 3 tablespoon cilantro

  or parsley, minced

Instructions

• 1 Heat oil over medium-high heat in a large (3 quart [3 lt] thick-bottomed pot.
  
  Add the longaniza and cook stirring until it is light brown all over. Discard
  excess fat if you find it necessary, but you should leave enough to sauté the
  vegetables.
• 2 Stir in bija, peppers, garlic, onion, and olives. Cook and stir for a minute.
  
  Pour 2½ cups of water and heat until it breaks the boil. Add the salt, taste and
  add more to taste if you find it necessary.
• 3 Add rice and stir to mix well.
  
  Simmer over medium-low heat, stirring often so the rice does not stick to the
  bottom, until nearly all the liquid has evaporated.
• 4 Cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
  
  Uncover and stir, moving the rice from the bottom to the top. Cover again and
  simmer for another 10-15 minutes, or until the rice is cooked through, but the
  grains are still firm. Add the cilantro and mix.
• 5 Remove from the stove, and serve hot.
  
  Check some serving suggestions above the recipe.

Nutrition Info