Locrio
{{short description|Rice dice from the Dominican Republic}}
{{Infobox prepared food
| name = Locrio
| image = Locrio de Pollo (Dominicano).jpg
| caption =
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| country = {{flag|Dominican Republic}}
| region =
| creator =
| course = Main dishes
| served =
| main_ingredient = chicken, salami, guineafowl (etc), rice
| variations =
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A locrio is a rice dish from the Dominican Republic. Similar to pilaf, jollof, and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork.{{cite book|author=Real Academia Española|year=2001|title=Diccionario de la lengua española, 22a edición|publisher=Espasa Calpe|isbn=8467000600|url=http://lema.rae.es/drae/?val=Locrio}}
Origin
The locrio is possibly a Dominican adaptation of paella or jollof rice.{{cite web|url=http://www.dominicancooking.com/509-locrio-de-pollo-rice-and-chicken.html|title=Locrio de Pollo|author=Aunt Clara's Kitchen|date=26 December 2005 |access-date=2014-03-18}}
Types
Besides chicken, locrio is also commonly made of Dominican salami, guineafowl, rabbit, pork chops, arenque (dried herring),{{cite web|url=http://www.cocinadominicana.com/287/locrio-de-arenque.html|title=Locrio de Arenque|date=25 January 2011 |publisher=cocinadominicana.com|access-date=2014-03-18}} shellfish, or sardines (often called pica-pica).{{cite web|url=http://www.dominicancooking.com/593-locrio-pica-pica-rice-spicy-sardines.html|title=Locrio de Pica-Pica (Dominican Rice and Spicy Sardines) recipe|date=6 September 2012 |publisher=dominicancooking.com|access-date=2014-03-18}}
See also
- Arroz junto, rice cooked with beans and meat in one pot
- Arroz con gandules, rice with pigeon peas and pork
- Arroz con maiz, rice with corn and sausage
- Arroz con pollo, rice with chicken