Dominican Longaniza Locrio with Roasted Sweet Potato, Sweet Peppers, and Fried Cheese Crumble

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sweet potato with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and the black pepper. Spread on a tray and roast for 20 to 25 minutes, until tender with golden edges. Set aside.

2. 2

   While the sweet potato roasts, heat a skillet over medium heat and add 1/2 tablespoon vegetable oil. Brown the frying cheese for 2 to 3 minutes, turning until golden on several sides. Remove, let it cool slightly, and crumble into small pieces. Set aside.

3. 3

   In a caldero or wide pot, cook the longaniza over medium heat for 5 to 6 minutes so it releases its fat and browns. If the pot becomes too greasy, remove some fat, but leave about 1 tablespoon in the pot for flavor.

4. 4

   Add the red onion, sweet peppers, and garlic to the pot. Sauté for 3 to 4 minutes, stirring, until the onion softens. Stir in the tomato paste and dried oregano, and cook 1 minute more until the paste darkens and smells fragrant.

5. 5

   Add the rinsed rice and stir for 1 to 2 minutes to coat it with the sofrito and longaniza. Pour in the hot water and add the remaining 1/2 teaspoon salt. Stir well and taste the liquid to adjust seasoning if needed.

6. 6

   When the liquid comes to a boil, reduce to low heat, cover partially, and cook for 15 to 18 minutes. Halfway through cooking, gently fold in the roasted sweet potato so it does not break apart too much.

7. 7

   When the rice is nearly dry and tender, turn off the heat, cover fully, and let it rest for 5 minutes. Then add the fresh cilantro and fluff the locrio with a fork.

8. 8

   Serve the locrio hot with the fried cheese crumble on top, and accompany with lime wedges for squeezing over each portion.