A locrio is a rice dish from the
Dominican Republic
The Dominican Republic ( ; es, República Dominicana, ) is a country located on the island of Hispaniola in the Greater Antilles archipelago of the Caribbean region. It occupies the eastern five-eighths of the island, which it shares with ...
. Similar to
pilaf and
paella
Paella (, , , , , ) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard ''paella'' ...
, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
.
Origin
The locrio is possibly a Dominican adaptation of
paella
Paella (, , , , , ) is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard ''paella'' ...
.
Types
Besides chicken, locrio is also commonly made of Dominican salami,
guineafowl
Guineafowl (; sometimes called "pet speckled hens" or "original fowl") are birds of the family Numididae in the order Galliformes. They are endemic to Africa and rank among the oldest of the gallinaceous birds. Phylogenetically, they branched ...
,
rabbit,
pork chop
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual por ...
s, arenque (dried
herring),
, or
sardines
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...
(often called pica-pica).
See also
*
Arroz junto
Arroz junto (rice together) is a Puerto Rican rice dish cooked with beans and meat in one pot.
Origin
Method
Rice, beans, and usually some kind of meat, are combined in the same pot. Sofrito, meat, olives, capers and spices are cooked in anna ...
, rice cooked with beans and meat in one pot
*
Arroz con gandules
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork.
Preparation
This dish is mainly served during Christmas season or for special oc ...
, rice with pigeon peas, salami, and pork
*
Arroz con maiz
Arroz con maíz is a Latin American dish with rice and corn cooked in one pot.
Cuban version
In Cuba the rice is colored yellow with powdered ''bijol'' which is annatto seeds. The rice and corn are cooked in Cuban-style ''sofrito'', chorizo, whi ...
, rice with corn and sausage
*
Arroz con pollo
''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables ...
, rice with chicken
References
{{Rice dishes
Dominican Republic cuisine
Sausage dishes
Pork dishes
Chicken and rice dishes