Oxtail rice!

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Hello dear friends and fellow foodies!!

A few days ago I shared one of those recipes that show the very soul of not only Dominican and Caribbean cooking, but also of its African and Hispanic roots. I refer to the spicy hot Oxtail!

If you prepared the recipe, then you probably found yourself with a very “saucy” dish, which is not bad at all, because as it is generally served over white rice, which delightfully absorbs all of that rich sauce.

The problem is that sometimes you end up having too much sauce left. I personally had some three cups and of course I didn’t know what to make of it, which drove me –as usual – to another recipe. The sauce was thick and full of flavorful pieces and chunks of meat. Who would throw away something like that? I wouldn’t!

When one has an abundant and flavorful sauce, the locrio (A rice with some protein) is always a good idea, because the rice is great for compensating and absorbing a rich sauce.

I used just the sauce and didn’t add anything else! It was great!


  • 3 cups of stewed Oxtail sauce.
  • 3 cups of rice


Add the meat sauce to the “caldero” (A small cauldron we Dominicans use for almost anything) and allow to boil. Once it begins to boil add the rice and move until the rice dries off.

Once dry, lower the fire, cover and allow to cook at low fire for half an hour.  enjoy!

And if I want to prepare the Oxtail rice from scratch? 

Boy did I see that coming! Of course! I arrived by chance at this recipe, but maybe you didn’t and still want to give it a try. Well, The start by softening and stewing your Oxtail. Check the spicy hot Oxtail recipe for details.

Once you have that, take out the drained meat and separate from the sauce. Remember that the proportion of rice to fluid should be the same, so you need t know how much sauce you have to know how much rice you’ll need.

Once measured, add the sauce back to the caldero, let it boil, add the rice (Same amount as the sauce) when it starts to dry, add the meat again, rectify the flavors (salt and seasonings), lower the fire, cover and allow to cook for half an hour.

Don’t forget to subscribe and continue enjoying with el fogoncito. Christmas in the Dominican Republic are all about food and I’m planning big!! I’ll be off next week for the whole Christmas, so God only knows what I’ll be doing to my poor kitchen! LOL!


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
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