This fast to make rice dish is a classic comfort food choice in the Dominican Republic, and a particular hit with kids. Easy to understand why, even the name has a funny ring to it :). It conveniently uses sardines from the can, so all you need to do is to cook it all together and it's done. A delicious and pretty healthy option for a weeknight meal.
Recipe source: 196flavors.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Roasted balsamic Brussels sprouts (vegan).
Five years ago: Black bean chili tostadas with avocado salsa (Mexican) (vegan).
Six years ago: Mojito (cocktail) (Cuban) (vegan).
Seven years ago: Tomato-basil creamy soup with caprese toast.
Eight years ago: baby making and no cooking. :)
Ingredients (serves 4-6):
- 20 oz. (560 g) canned sardines in tomato sauce (or in hot tomato sauce)
- 3 cups (600 g) rice
- 1 red bell pepper , diced
- 1 carrot , diced
- 1/2 cup peas (fresh or frozen)
- 2 cloves garlic , crushed
- 1 stalk celery , diced
- A few leaves of cilantro
- Olive oil
- Avocado to serve (optional)
Open the cans of fish and separate the sardines from sauce. In a saucepan, saute the cilantro, garlic, peppers, carrots, peas and celery in a little olive oil over low heat. Cook and stir 2 to 3 minutes. Increase heat to medium and add the sardine sauce. Add half of the sardines (keep the other half for topping the serving plates later).
Add 4 cups of water. Bring to a boil and add the rice. Stir constantly to prevent the rice from sticking. When the liquid is completely evaporated, add the remaining sardines and stir.
Cover and cook over very low heat. After 15 minutes, add 2 tablespoons of olive oil. Stir, cover again and continue to cook for 5 minutes.
Serve locrio of pica pica with freshly sliced avocado on the side. It's done, dig in! :)
No comments:
Post a Comment