CentMenu / Dinner · Lunch
Sardine tomato rice skillet
Canned sardines add rich flavor to a one-pan tomato and pepper rice.
PescatarianNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 8.47 oz (240 g) canned sardines
- 11.29 oz (320 g) long-grain rice
- 14.11 oz (400 g) canned chopped tomatoes
- 1 onion
- 1 red bell pepper
- 2 garlic cloves
- 1¾ tbsp (25 ml) olive oil
- 1¼ tsp (3 g) sweet paprika
- ¼ tsp (2 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pan over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Dice 1 red bell pepper, add with 1¼ tsp (3 g) sweet paprika and cook over medium heat for 3 minutes.
Stir in 11.29 oz (320 g) long-grain rice, 14.11 oz (400 g) canned chopped tomatoes, ¼ tsp (2 g) salt and water equal to one-and-a-half times the dry rice volume; bring to a boil, cover and cook over low heat for 18 minutes.
Drain 8.47 oz (240 g) canned sardines, arrange over the rice and cover for 5 minutes over very low heat, until the fish is hot and the rice is tender.