Dominican Longaniza Locrio with Pinto Beans, Pumpkin, and Criollo Limes

Instructions

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   1. In a wide pot or Dutch oven, heat the oil over medium heat. Add the longaniza and brown it for 6 to 8 minutes, stirring occasionally, until it releases some of its fat and develops good color. Remove only excess fat if desired, but leave enough to cook the sofrito.

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   2. Add the red onion, sweet peppers, and garlic to the pot with the longaniza. Cook for 3 to 4 minutes, until the onion softens and the mixture becomes fragrant.

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   3. Stir in the tomato paste, dried oregano, ground cumin, black pepper, bay leaf, green olives, and capers. Cook 2 minutes more to deepen the flavor.

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   4. Add the diced pumpkin and stir well so it gets coated in the sofrito. Then add the cooked pinto beans with 120 ml (1/2 cup) of their liquid and the chopped cilantro.

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   5. Pour in the hot chicken broth or water and the juice of 1 criollo lime. Taste and add the salt gradually, keeping in mind that the longaniza, olives, and capers already add seasoning. Bring to a boil over medium-high heat.

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   6. Once the liquid is boiling, add the rinsed and drained long-grain rice. Stir only once to distribute the ingredients evenly.

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   7. Cook uncovered over medium heat for 8 to 10 minutes, until the liquid level drops to nearly even with the rice. Reduce to low heat, cover tightly, and cook 18 to 20 minutes more, until the rice is tender and the pumpkin is soft.

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   8. Turn off the heat and let the locrio rest, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, and finish with more fresh cilantro if desired.

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   9. Serve hot with wedges from the remaining criollo lime for squeezing at the table. If you want to keep it warm before serving, you may hold it covered in a 200°F / 95°C oven for up to 15 minutes.