Dominican Longaniza Locrio with Pigeon Peas, Pumpkin, and Lime Avocado

Instructions

1. 1

   1. Heat a wide pot over medium heat. Add the vegetable oil and brown the longaniza for 5 to 7 minutes, stirring until it releases some of its fat and becomes nicely colored. Remove only excess fat if desired, but keep the sausage in the pot.

2. 2

   2. Add the red onion, sweet mini peppers, and garlic. Sauté for 3 to 4 minutes until the onion softens. Stir in the tomato paste, dried oregano, ground cumin, black pepper, and half of the fresh cilantro; cook 1 minute more.

3. 3

   3. Add the diced pumpkin and cooked pigeon peas. Mix well so everything is coated with the sofrito. Add the washed and drained long-grain rice, stirring for 1 to 2 minutes to lightly toast it.

4. 4

   4. Pour in the hot chicken broth or water and add the salt. Taste the liquid and adjust if needed, remembering that the rice will absorb seasoning. Bring to a boil over medium-high heat.

5. 5

   5. When the liquid reduces until it is barely visible above the rice, lower the heat to the minimum, cover tightly, and cook for 18 to 20 minutes, until the rice is tender and the pumpkin is soft.

6. 6

   6. Turn off the heat and let the locrio rest, covered, for 5 minutes. Meanwhile, toss the avocado with the fresh lime juice and an extra pinch of salt to season it lightly.

7. 7

   7. Uncover, fluff the locrio with a fork, and scatter the remaining fresh cilantro on top. Serve hot with the lime avocado on the side or over each portion.

8. 8

   8. If you prefer an oven finish, transfer the tightly covered oven-safe pot to 350 °F / 175 °C for the last 15 minutes of cooking instead of keeping it on the stovetop.