Arroz con longaniza y maiz. Locrio de longaniza y maiz. Rice with Dominican pork sausage and corn.

Put a pot on the stove to cook the rice.

Add a drizzle of oil and wait until it's hot.

Add the longaniza and stir.

Cook the longaniza on high heat for about 10 minutes until it releases its fat.

Remove some of the fat released by the longaniza.

Add the minced garlic and stir well.

Add the corn and stir well.

Add onion powder and cayenne pepper, adjusting the amount to taste.

Add the chopped green bell pepper and the chicken bouillon cube.

Add a tablespoon of capers and stir well.

Cover and cook for 5 to 7 minutes.

After 5 minutes, add the culantro and achiote, and stir well.

Add 3 cups of water and stir.

Taste for salt and seasoning, adding half a teaspoon of adobo if desired.

Wait for the water to boil.

Once boiling, add the washed rice and stir well.

Wait until the water evaporates before the next step, checking regularly.

Once the water has evaporated, add the chopped cilantro and spread it over the rice.

Cover and reduce heat to low, cooking for 15 to 20 minutes.

After 15 minutes, flip the rice, mixing the top and bottom layers.

Once cooked, turn off the heat and serve.

Equipment Needed

Spice Level:

Allergens