Dominican Longaniza Locrio with Squash, Green Beans, and Crispy Sweet Plantain Shavings

Instructions

1. 1

   1. In a large deep skillet or heavy pot, heat 1 tablespoon of oil over medium-high heat. Brown the sausage for 5 to 6 minutes until it releases some of its fat and develops good color. Remove and reserve, leaving the rendered fat in the pot.

2. 2

   2. Add the red onion, sweet peppers, and garlic to the pot. Cook for 3 minutes over medium heat until softened. Stir in the tomato paste, dried oregano, cumin, black pepper, and half of the cilantro; cook 1 minute more.

3. 3

   3. Add the squash and green beans. Stir well to coat them with the sofrito and cook for 2 minutes. Add the rinsed, drained rice and stir for 1 minute to lightly toast it.

4. 4

   4. Pour in the hot chicken broth and white vinegar. Return the sausage to the pot and taste the liquid before adding salt, since the sausage may already be salty. Adjust with the needed salt. If it looks like it needs a little more liquid during cooking, keep the water ready.

5. 5

   5. Bring to a gentle boil, then reduce to medium-low heat. Cook uncovered for 8 to 10 minutes until the liquid is nearly level with the rice. Stir only once to distribute the squash and green beans without breaking the grains.

6. 6

   6. Cover tightly and cook over low heat for 15 minutes, until the rice is tender and the squash is soft. Turn off the heat and let it rest, covered, for 5 minutes.

7. 7

   7. While the locrio rests, preheat the oven to 220 °C / 425 °F. Toss the ripe plantain shavings with the remaining 2 tablespoons oil and a pinch of salt. Spread on a tray and bake for 8 to 10 minutes, turning halfway through, until golden and crisp but not burnt.

8. 8

   8. Fluff the locrio with a fork, fold in the remaining fresh cilantro, and adjust salt or pepper if needed. Serve hot and top each portion with the crispy ripe plantain shavings.