[Recipe] Asopao de longaniza (Rice and Sausage Stew)

🧂 Ingredients

• 1 pound Dominican longaniza

  [0.45 kg], chopped
• 2 ½ tablespoon oil for frying
• ¼ teaspoons pepper (freshly-cracked, or ground)
• 3 cloves garlic
• 1 cubanela (cubanelle pepper)

  or bell pepper, chopped
• ¼ cup capers

  (optional)
• 1 dozen pitted green olives

  (optional)
• ¼ teaspoon oregano (dry, ground)
• 1 large carrot

  diced (optional)
• ¼ cup of peas

  (petit pois, optional)
• 1 pound auyama (kabocha squash)

  kabocha squash, diced (optional)
• 1 cup tomato sauce
• 3 teaspoons salt

  (may need more)
• 2 cups rice
• 2 tablespoon chopped fresh cilantro

  (or parsley)

Instructions

• 1 In an aluminum pot [https://amzn.to/30awOtv] (Amazon affiliate link) or cast
  iron (minimum 5 liters [1.5 gal] capacity) heat half the oil over medium-high
  heat.
  
  Add the longaniza in the hot oil, and cook stirring to brown. Discard excess fat
  if you find it necessary.
• 2 Add black pepper, garlic, cubanelle, capers, olives, oregano, carrot, peas,
  auyama, and stir to mix. Stir frequently to cook evenly for 5 minutes.
  
  Stir in tomato sauce and salt and stir to combine.
• 3 Pour in 2 quarts (about 2 liters) of water and bring to a boil over medium-low
  temperature. Once it breaks the boil, stir in the rice.
  
  Simmer, stirring often to avoid the rice from sticking to the bottom of the pot.
  
  Once the rice has doubled in size, and the grains have opened, and it has
  reduced to the consistency you prefer (see notes), taste and season with salt to
  taste if you find it necessary. 
  
  Stir in the cilantro. Remove from the heat.
• 4 Serve hot. Check serving suggestions above the recipe.

Nutrition Info