Dominican Sausage Rice Stew | Asopao de Longaniza + (Video)
This asopao de longaniza is warm, saucy, and full of Dominican flavor. The rice cooks right into the broth with crispy longaniza, sofrito, tomato paste, oregano, and cilantro until it becomes thick, cozy, and so satisfying.
💛 Carolina is an experienced and passionate cook, and her calm confidence really comes through in this recipe. She made it for us at La Cocina de Keesha in Studio, creating a simple, flavorful dish that feels warm and homemade.
Why I Love This Recipe
I love this recipe because it feels like real Dominican comfort food in one pot. The longaniza gives the broth so much flavor, and the rice makes everything thick and hearty without needing anything fancy.
Tips & Tricks
- Brown the longaniza first: This adds so much flavor to the pot before the broth goes in.
- Use broth for more flavor: Water works, but chicken broth makes the asopao taste richer.
- Don’t let it dry out: Asopao should stay saucy, so add a little more water or broth if needed.
💛 If you love Dominican comfort food, try my Beef Pasteles en Hoja, Mangú, Pollo Guisado, or Asopao de Camarones, or Mofongo con Chicharrón next.
How to Store
Asopao is best enjoyed fresh, as the rice continues to absorb the broth. Store leftovers in the fridge for up to 2 days, and add a splash of water or broth when reheating to restore the saucy texture.
FAQs for Asopao de Longaniza
Dominican Sausage Rice Stew
Ingredients
For the Longaniza
- 3 longanizas / Dominican sausages, preferably criolla
- 2 Tbsp vegetable oil, plus more if needed
For the Sofrito
- ½ onion, chopped
- 2 garlic cloves, mashed
- ½ ají cubanela, chopped
- 2 Tbsp tomato paste
For the Asopao
- 1 cup rice
- 4 cups water or chicken broth
- ½ cup fresh cilantro, chopped
- 1 tsp oregano
- 1 bouillon cube
- salt and black pepper, to taste
- 1 juice of 1 lime
Instructions
- First, cut the longaniza into small rounds.
- Next, heat the oil in a large pot over medium heat. Add the longaniza and cook until it gets browned and a little crispy around the edges. Remove it from the pot and set it aside.
- Then, in the same pot, add a little more oil if needed. Add the onion, garlic, ají cubanela, and tomato paste. Stir and cook for 2 to 3 minutes, until the sofrito smells rich and the tomato paste deepens in color.
- After that, add the water or chicken broth, oregano, bouillon cube if using, and the cooked longaniza. Stir everything together and bring it to a boil.
- Next, add the rice and stir well so it doesn’t stick to the bottom.
- Then, lower the heat to medium and cook, stirring occasionally, until the rice is soft and the broth thickens. The asopao should be saucy, not dry and not too watery.
- Finally, add the chopped cilantro and lime juice, if using. Taste and adjust the salt and black pepper before serving.
Video
