What is “locrio”?
In Dominican cuisine, “locrio” is any combination of rice and meat/seafood, cooked in the same dish, with added seasonings. Locrio may be an adaptation of the Valencian paella. Spaniards who arrived in Hispaniola in the sixteenth century began substituting the basic herbs and meats in paella for ones more common in the island. Hence, locrio is not colored with saffron as Spanish paella is; instead bija (ground annatto seeds) or tomato paste are used.
Although most Dominicans cook a drier version of locrio, I have chosen to use tomatoes for this recipe, which results in a wetter rice with smoked pork chops. Do not use the tomatoes if you would like to make a more traditional locrio de chuletas. Carrots are also optional.
I have included the option to add a homemade season all to this dish. This is a combination of herbs and vegetables I blend and have available to add to my Caribbean-style meals. You can mix and match ingredients to suit your taste. Click here for one recipe of a homemade season all. Another recipe, which can also be used as a dip, can be found here.
Rice with smoked pork chops (locrio de chuleta ahumada)
- 2 cups of rice
- 4 smoked pork chops
- 1/2 medium onion
- 1 medium carrot
- 2 medium tomatoes
- 1 teaspoon of bija ground annatto seeds
- 2 cloves of garlic
- Optional: 2 tablespoons of homemade season all
- 1 tablespoon of cooking oil
- 1 teaspoon of salt
- 3 cups of water
- Cut the pork chops in small pieces (approx. 2x2 inches). Cut around the bone. The bone will also be used to add flavor to the rice in this dish.
- Chop the onion and carrot in small pieces.
- Slice each tomato in four to six pieces.
- Crush the garlic.
- In a medium sauce pan, add the oil and allow it to heat on medium.
- Add the chopped onions and stir until they become transparent.
- Add the garlic and the pork chops. Stir and add the annatto, along with the tomatoes.
- Add the water and bring to a boil.
- Add the rice, carrots and salt. If you are using homemade season all, add it at this point.
- Allow the water to evaporate, stirring frequently.
- Once the water is gone, cover and simmer on low fire for 20 minutes.
- Serve with your favorite greens.