Dominican Rice One-Pot with Salami, Cabbage, and Crispy Frying Cheese

Name: Dominican Rice One-Pot with Salami, Cabbage, and Crispy Frying Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Dominicana
Ingredients: 1 1/2 cups long-grain rice; 12 oz Dominican salami; 7 oz Dominican frying cheese; 4 cups green cabbage; 1 cup red onion; 1/2 cup sweet peppers; 4 cloves garlic; 2 tbsp tomato paste; 3 tbsp vegetable oil; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp ground cumin; 3 cups chicken broth or water; 1/4 cup fresh cilantro; 1 tbsp white vinegar; 1 tsp salt; 1/4 tsp black pepper

An original Dominican-inspired rice one-pot dish featuring seasoned rice with browned salami, sautéed cabbage, sweet peppers, and crispy cubes of frying cheese. It is hearty, savory, and full of Caribbean-style texture contrasts.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

300 g long-grain rice (enjuagado and escurrido)
340 g Dominican salami (en medias lunas or cubes)
200 g Dominican frying cheese (diced medium)
250 g green cabbage (finely chopped)
120 g red onion (in strips finas)
60 g sweet peppers (chopped)
12 g garlic (majado or chopped)
30 g tomato paste (for dar color and fondo)
45 ml vegetable oil (divided)
2 g dried oregano (preferiblemente orégano dominicano)
1 g dried thyme (optional pero recomendado)
1 g ground cumin (cantidad ligera)
720 ml chicken broth or water (hot)
15 g fresh cilantro (chopped)
15 ml white vinegar (for avivar the repollo)
5 g salt (ajustar to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

620 kcal

Calories

24 g

Protein

57 g

Carbs

32 g

Fat

4 g

Fiber

53 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Rinse the long-grain rice until the water runs almost clear, then drain it well while you prepare the remaining ingredients.
2
2. Heat a wide heavy-bottomed pot over medium heat. Add 1 tablespoon vegetable oil (15 ml) and brown the Dominican salami for 4 to 5 minutes, stirring so it releases some fat and develops color. Transfer it to a plate.
3
3. In the same pot, add 1 more tablespoon vegetable oil (15 ml). Add the red onion, sweet peppers, and garlic. Sauté for 2 to 3 minutes until the onion looks glossy and slightly softened.
4
4. Add the tomato paste, dried oregano, dried thyme, ground cumin, salt, and black pepper. Cook for 1 minute, stirring, to deepen the flavors without burning the garlic.
5
5. Add the chopped green cabbage and white vinegar. Cook over medium heat for 4 to 5 minutes, stirring, until the cabbage softens slightly but still keeps some texture.
6
6. Return the Dominican salami to the pot, add the drained rice, and stir well for 1 minute so every grain is coated with the seasoned base.
7
7. Pour in the hot chicken broth or water and add half of the fresh cilantro. Once it comes to a boil, reduce the heat to low, cover the pot, and cook for 18 to 20 minutes until the rice is tender and the liquid has been absorbed.
8
8. While the rice cooks, pat the frying cheese dry with paper towels. Heat a skillet over medium heat with the remaining 1 tablespoon vegetable oil (15 ml) and brown the frying cheese cubes for 2 to 3 minutes per side until crisp and golden. If you prefer to bake it, place it on a tray and bake at 400°F / 200°C for 10 to 12 minutes, turning halfway through.
9
9. When the locrio is done, turn off the heat and let the covered pot rest for 5 minutes. Fluff the rice with a fork, fold in the remaining fresh cilantro, and adjust salt and black pepper if needed.
10
10. Serve the locrio hot and scatter the crispy frying cheese on top so it keeps its texture.

Chef tips

For deeper flavor, let the salami brown well before adding the vegetables. Avoid stirring the rice too much while it cooks so it stays fluffy. Add the cheese at the end to keep the crispy contrast.

Substitutions

You can replace Dominican salami with cooked crumbled sausage or diced smoked turkey, though the flavor will be less traditional. Frying cheese can be replaced with halloumi. If you do not have green cabbage, use standard cabbage or a mix of cabbage and Swiss chard.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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