Rice with Longaniza
Dive into a luscious twist on the classic Manabí rice with our creamy Rice with Longaniza! This dish combines fluffy rice, savory longaniza sausage, and a rich, velvety sauce that brings everything together in a delicious harmony. Perfect for a cozy dinner or a festive gathering, this recipe is sure to delight your taste buds and impress your guests!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- bell pepper
- carrot, diced
- cilantrooptional
- garlic
- onion
- pepper
🫙Pantry Staples(2)
- 3 cups broth or water (720 ml)
- 1 cup rice, preferably Arborio or Bomba (240 ml)
🧂Spices & Seasonings(2)
- cumin
- salt
📦Other(2)
- chillangua leavesoptional
- longaniza, preferably Manabí (454 g)
Nutrition (per serving)
Calories
433
Protein
16g
Carbs
46g
Fat
20g
👨🍳 Instructions
- 1
Start by frying the longaniza to release its flavor, then reserve it.
- 2
In the same oil, sauté onion, bell pepper, garlic, and diced carrot, seasoned with salt, pepper, and cumin.
- 3
Remove the filling from the longaniza to sauté it and mix it with the rice for added flavor.
- 4
Add 1 cup of rice and 3 cups of broth or water gradually, along with chillangua leaves.
- 5
Cook until you achieve a creamy rice consistency, finishing with cilantro and the reserved longaniza.
💡 Pro Tips
- ✓Fry whole longaniza at 300-325°F for 8-10 minutes before slicing to allow collagen and fat to render slowly, concentrating flavor compounds like pyrazines and thiazoles into the oil without burning the casing.technique300-325°F | 8-10 minutes
- ✓Use Bomba rice (maintains 1:3 liquid-to-rice ratio) over Arborio for this dish because its tighter starch granules absorb 3 cups liquid without becoming mushy, whereas Arborio releases 30% more surface starch and creates risotto-like creaminess you don't want here.ingredient1:3 liquid-to-rice ratio | 30% starch difference
- ✓Toast the dry rice in longaniza oil at medium heat for 2-3 minutes before adding broth to gelatinize the outer starch layer, which creates a hydrophobic barrier that prevents over-absorption and maintains separate grains rather than a porridge texture.timing2-3 minutes
- ✓Add broth in two stages—2 cups initially, then the remaining 1 cup after 12 minutes—because this prevents the rice from boiling vigorously and emulsifying starch; slower absorption (around 145°F) keeps grains discrete while the second pour adds final moisture at the correct viscosity.technique2 cups initial | 1 cup at 12 minutes
- ✓Reserve 30% of the longaniza's rendered fat (roughly 2 tablespoons) to finish the dish and coat grains after cooking stops, because fat on rice proteins prevents starch hydration and blocks the gluing effect of excess moisture, locking in that separate-grain texture.ingredient30% of rendered fat | ~2 tablespoons
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Rice with Longaniza
Dive into a luscious twist on the classic Manabí rice with our creamy Rice with Longaniza! This dish combines fluffy rice, savory longaniza sausage, and a rich, velvety sauce that brings everything together in a delicious harmony. Perfect for a cozy dinner or a festive gathering, this recipe is sure to delight your taste buds and impress your guests!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- bell pepper
- carrot, diced
- cilantrooptional
- garlic
- onion
- pepper
🫙Pantry Staples(2)
- 3 cups broth or water (720 ml)
- 1 cup rice, preferably Arborio or Bomba (240 ml)
🧂Spices & Seasonings(2)
- cumin
- salt
📦Other(2)
- chillangua leavesoptional
- longaniza, preferably Manabí (454 g)
Nutrition (per serving)
Calories
433
Protein
16g
Carbs
46g
Fat
20g
👨🍳 Instructions
- 1
Start by frying the longaniza to release its flavor, then reserve it.
- 2
In the same oil, sauté onion, bell pepper, garlic, and diced carrot, seasoned with salt, pepper, and cumin.
- 3
Remove the filling from the longaniza to sauté it and mix it with the rice for added flavor.
- 4
Add 1 cup of rice and 3 cups of broth or water gradually, along with chillangua leaves.
- 5
Cook until you achieve a creamy rice consistency, finishing with cilantro and the reserved longaniza.
💡 Pro Tips
- ✓Fry whole longaniza at 300-325°F for 8-10 minutes before slicing to allow collagen and fat to render slowly, concentrating flavor compounds like pyrazines and thiazoles into the oil without burning the casing.technique300-325°F | 8-10 minutes
- ✓Use Bomba rice (maintains 1:3 liquid-to-rice ratio) over Arborio for this dish because its tighter starch granules absorb 3 cups liquid without becoming mushy, whereas Arborio releases 30% more surface starch and creates risotto-like creaminess you don't want here.ingredient1:3 liquid-to-rice ratio | 30% starch difference
- ✓Toast the dry rice in longaniza oil at medium heat for 2-3 minutes before adding broth to gelatinize the outer starch layer, which creates a hydrophobic barrier that prevents over-absorption and maintains separate grains rather than a porridge texture.timing2-3 minutes
- ✓Add broth in two stages—2 cups initially, then the remaining 1 cup after 12 minutes—because this prevents the rice from boiling vigorously and emulsifying starch; slower absorption (around 145°F) keeps grains discrete while the second pour adds final moisture at the correct viscosity.technique2 cups initial | 1 cup at 12 minutes
- ✓Reserve 30% of the longaniza's rendered fat (roughly 2 tablespoons) to finish the dish and coat grains after cooking stops, because fat on rice proteins prevents starch hydration and blocks the gluing effect of excess moisture, locking in that separate-grain texture.ingredient30% of rendered fat | ~2 tablespoons