Rice and Dominican Salami by Francisco

 Inspired by a recipe originally written by Clara Gonzalez

 

• 2 tablespoons of vegetable oil (peanut, soy or corn)

• 1 lb Dominican salami [0.45 kg - See notes] (Amazon affiliate)

• 1/4 cup cubanelle (cubanela)  peppers, chopped

• 1 pinch orégano

• 1 teaspoon crushed garlic

• 1/3 cup of chopped celery (optional)

• 1/3 cup of diced carrot (optional)

• 1/4 cup of pitted olives (optional)

• Pinch of pepper

• 1 cup of diced auyama (West Indian pumpkin or kabocha squash

• 1 teaspoon cilantro or parsley , finely chopped

• 1 cup of tomato sauce

• 6 cups of water

• 2 teaspoons of salt

• 4 cups rice

Instructions 

1. Cut the salami into cubes. Heat oil over high heat in a large deep bottomed pot. Add salami or sausage and brown.

2. Add (cubanela) peppers, oregano, garlic, celery, carrot, olives, pepper, auyama and cilantro, cook and stir for a minute. Stir in tomato sauce followed by water. Decrease heat to medium and bring to a boil.

3. Add the rice and salt and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir. Cover and wait another 5 minutes.

4. Taste rice for "doneness"; it should be firm but tender inside. If necessary, cover and simmer another 5 minutes over very low heat.