One-Pot Sardine Rice

Ingredients

• 2 tins sardines in oil (Oil drained from the tins is used for cooking; sardines are added to the pot.)
• sardine oil (Oil from the sardine tins; use to fry the onions.)
• 0.5 onion (Small, chopped)
• 4 tomatoes (Medium, chopped)
• 1.5 bell peppers (Chopped; color not specified)
• 2.5 scotch bonnet peppers (Use 2 to 3; chopped or blended with the bell peppers)
• 2 cups rice (Washed)
• 2.25 cups water (Use 2 to 2½ cups, as needed 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, for optional garnish)

Steps

1. 1

   Drain some of the oil from the sardine tins into a pot for frying. Chop the onion, tomatoes, bell peppers, and scotch bonnet peppers; wash the rice.

2. 2

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

3. 3

   Add the chopped tomatoes and the bell pepper and scotch bonnet pepper blend.

4. 4

   Season with 1 teaspoon salt, chicken bouillon powder, curry powder, dried thyme, and cayenne pepper.

5. 5

   Add the sardines and mix everything together. Cover and simmer for about 5 minutes.

6. 6

   Add the washed rice and 2 to 2½ cups water. Add the additional salt, then mix well.

7. 7

   Cover and cook for about 25 minutes, or until the rice is soft.

8. 8

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

Notes

The transcript says the bell peppers and scotch bonnets are blended together. Water amount is given as a range; adjust within that stated range for the rice. The description lists sardine oil separately but gives no quantity.

Nutrition per serving

• main
• one-pot
• rice
• fish
• spicy
• weeknight
• gluten-free