One-Pot Sardine Rice

Ingredients

• 2 tins Sardines in oil
• Oil from the sardine tins (Used for frying; amount not specified)
• 0.5 Small onion (Chopped)
• 4 Medium tomatoes (Chopped)
• 1.5 Bell peppers
• 2 Scotch bonnet peppers (Use 2 to 3 peppers; blend with the bell peppers)
• 2 cups Rice (Washed)
• 2 cups Water (Use enough to cook the rice)
• 1 tsp Salt (For seasoning the tomato and pepper mixture)
• 1 tsp Chicken bouillon powder
• 1 tsp Curry powder
• 1 tsp Dried thyme
• 0.5 tsp Cayenne pepper
• 0.5 tsp Salt (Additional salt for the rice, or to taste)
• Green onions (Chopped; optional garnish)

Steps

1. 1

   Wash the rice and set it aside. Chop the onion and tomatoes, and blend the bell peppers with the Scotch bonnet peppers.

2. 2

   Drain some of the oil from the sardine tins into a pot, reserving the sardines for later.

3. 3

   Add the chopped onion to the oil and fry until the onion is slightly soft.

4. 4

   Add the chopped tomatoes and the blended bell-pepper and Scotch-bonnet mixture to the softened onion.

5. 5

   Season the vegetable mixture with 1 teaspoon salt, chicken bouillon powder, curry powder, dried thyme, and cayenne pepper. Mix well.

6. 6

   Add the sardines and mix them into the seasoned vegetable mixture.

7. 7

   Cover the pot and let the mixture simmer for about 5 minutes.

8. 8

   Add the washed rice and 2 to 2½ cups water, using enough water to cook the rice. Add the additional ½ teaspoon salt, or salt to taste.

9. 9

   Mix everything together, cover the pot, and cook for about 25 minutes, or until the rice is soft.

10. 10

    Give the finished rice one final mix. Garnish with chopped green onions if desired, then serve.

Notes

The source does not specify the sardine tin size or the exact amount of oil to use. It also does not specify a cooking temperature; use moderate heat sufficient to soften the onion and maintain a simmer.

Nutrition per serving

• main
• one-pot
• rice
• seafood
• quick
• weeknight
• spicy
• dairy-free