Rice and sardines were a popular stable back on the block in Spanish Harlem. Combine the two and you had a plentiful and delicious meal for family and friends. It was just as good on lean days as it was when times were good. And, to this day, we still enjoy the combination.
Now, as it was then, we use canned sardines. preferably natural, wild, non-GMO. It may cost a few pennies more, but it’s worth it. As for the rice, the recipe hasn’t changed since times of old. Normally, in this instance, you start the rice first and, while it’s cooking, you prepare the sardines. Lastly, you combine the two. Simple and fast—and a delicious repast to boot.
Let me add that, in our family, we seldom if ever, used brown rice. I know that brown rice is considered a healthier alternative to white rice. So, it that’s your preference, go for it. Be aware that brown rice takes longer to cook than white rice, about 45 minutes or so. You’re choice as to
which type to use.
ARROZ CON SARDINAS
(Rice with Sardines)
Ingredients:
1½ cups rice
6 tablespoons olive oil, divided
1 cube chicken bouillon
Salt to taste
1 medium onion, peeled and sliced thinly
2 clove garlic, peeled and minced
1 small green or red pimento (bell pepper), cored seeded and chopped
3 cans (4/4 oz.) sardines
¼ teaspoon dried oregano
¼ teaspoon coriander
½ cup water mixed with 1 teaspoon cornstarch
Instructions:
1. Wash rice at least 3 times in cold water and drain to rid it of starch.
2. In heavy kettle or pot, add rice and cover with water by at least ¼-inch. Bring water to boil, stir in 3 tablespoons olive oil and chicken bouillon cube. Add salt to taste. Cover, lower heat and simmer until water is absorbed and rice is tender (about 20-30 minutes).
3. While rice is coking, heat 3 tablespoons olive oil in a skillet or frypan over medium heat. Add onion and garlic. Stir-fry until onion is soft and translucent.
4. Add chopped bell pepper (pimento) and cook, stirring, about 3 minutes.
5. Stir in sardines, oregano and coriander.
4. Add water mixed with cornstarch and cook, stirring, until thickened. You may add more or less water (or cornstarch) depending on how thick you want the sauce. Transfer to a serving dish and serve along with rice.
Yield: 4 servings.