Dominican Sausage Locrio with Sweet Potato, Corn, and Crispy Casabe Crumble

Instructions

1. 1

   1. In a wide pot or caldero, heat 1 tablespoon of vegetable oil over medium heat. Add the Dominican sausage and brown it for 5 to 7 minutes, stirring so it renders some of its fat and develops good color. Remove and set aside on a plate.

2. 2

   2. In the same pot, add the red onion, sweet peppers, and garlic. Sauté for 2 to 3 minutes until the onion looks translucent. Stir in the tomato paste, tomato sauce, dried oregano, ground cumin, salt, and black pepper, and cook for 1 more minute.

3. 3

   3. Add the sweet potato cubes and sweet corn kernels. Mix well so they are coated in the sofrito. Pour in the hot chicken broth or water and let it gently boil for 5 minutes.

4. 4

   4. Add the washed and drained long-grain rice, the reserved browned sausage, and half of the fresh cilantro. Stir only once to distribute the ingredients evenly.

5. 5

   5. When the liquid comes back to a boil, reduce to low heat, cover the pot, and cook for 18 to 20 minutes, until the rice is tender and the sweet potato is cooked through. If you prefer to finish it in the oven, use an oven-safe pot and bake covered at 350 °F / 175 °C for 18 minutes.

6. 6

   6. While the locrio cooks, make the crispy casabe crumble. Heat the remaining tablespoon of vegetable oil in a small skillet over medium heat. Add the crumbled casabe and fresh parsley, and toast for 2 to 3 minutes, stirring constantly, until crisp and lightly golden. Remove from the heat.

7. 7

   7. Uncover the locrio, add the lime juice and the remaining fresh cilantro. Fluff the rice carefully with a fork so the sweet potato does not break apart too much.

8. 8

   8. Serve hot and finish each portion with the crispy casabe crumble on top.