Sardines with Seasoned Rice

If you’re looking for something easy to make, but still a little bit different, give sardines with seasoned rice a try.

I’ve come to enjoy sardines and other tinned fish. They’re easy to buy in Spanish groceries and commonly served on bread as a tapa in the bars. My grandfather and father liked to open a can and eat them with saltines. This dish explores using sardines as part of a meal instead of a snack. I found the original recipe on Recipes from a Pantry where Bintu draws on her West African heritage to season the rice that is served with the sardines.

If you’re not a sardine lover I hope you’ll at least give the rice a try. You can pair it with any number of proteins to make a quick and easy meal. Those who do enjoy sardines will appreciate the opportunity to try them in a new and exciting way. In my house, I’m the only one who is interested in eating sardines with seasoned rice and that’s okay. It makes for a great breakfast or lunch.

If you’re not a blogger you might not know this, but we do read and share each other’s recipes on a regular basis. There are even Facebook groups dedicated to helping each other get our posts “out there.” It was in one of those groups that I first came across Bintu’s recipe and pinned it. I was intrigued by the flavors and the use of the sardines. I’ve wanted to share the recipe on the blog for awhile but for whatever reason never got around to it. I’m glad the Pinterest Challenge I’ve joined has given me motivation to recreate the recipe for you. (Are you on Pinterest? You’re invited to follow me. I pin lots of recipes, crafts, DIY and other things that interest me.)

What kind of sardines should I buy?

You’ve probably come across other posts of mine extolling the virtues of tinned seafood from Spain. In addition to sardines, they pack tuna, herring and my other favorite, mackerel (called caballa del sur if you come across it somewhere.) They also pack octopus, clams, mussels and barnacles, which I avoid because they remind me of fingers. Usually the seafood is packed in oil or a vinegary tomato sauce called escabeche.

For this recipe you’ll want to look for sardines packed in oil. Plan on one small can (4 – 6 sardines) per person. On the rice side you’ll want about a cup to a cup and a half of cooked rice per person. You can use leftovers or the convenience packs from the store. I’ve made it a couple times with basmati or jasmine rice. This time, since I knew I didn’t have to share, I bought one of those microwave packs featuring Seven Grains. It made a nice change, but I felt that the combination overwhelmed the flavors of the seasoning mix so from now on, I’ll use whatever white rice I have on hand.

I fried the sardines in olive oil and butter and used the same oil, plus a little more butter for the rice. If you think this might be too fishy for your tastes, you can fry the rice in fresh butter. Sardines with seasoned rice makes an excellent pantry dinner. All of the ingredients, with the exception of the green onions, store for a long time.

Sardines with Seasoned Rice

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Course: Breakfast

Cuisine: West Africa

Servings: 2 servings

Author: LydiaF

Ingredients

• 2 small cans sardines in oil there should be 4 - 6 whole prepared sardines inside. Leave the tails or pinch them off as desired
• 2 servings prepared rice between 2 and 3 cups
• 4 - 5 green onions sliced thinly OR 1/4 cup finely chopped onion. Use more if you like.
• pinch red pepper flakes
• 1/2 teaspoon EACH ground cinnamon, ground coriander and paprika OR 1 1/2 teaspoons your favorite sweet curry blend
• 2 tablespoons butter
• olive oil as needed
• salt and pepper to taste
• chopped fresh cilantro or parsley for garnish optional, I would have used some if I had any on hand

Instructions

• You'll need a skillet large enough to easily fry the amount of rice you're preparing.
• Fry the sardines in some butter and olive oil (about 1 tablespoon each) for a couple minutes on each side or until the skin is crisped and the sardines are heated through. Remove to a plate and keep warm.
• You can reuse the butter and oil in the skillet or quickly wipe clean and start with new butter and oil.
• Add another tablespoon of butter and oil and when warmed through, a pinch of red pepper flakes, the seasoning and the green onions. Stir fry for a minute or so.
• Stir in the prepared rice and mix well with the seasoning blend. Spread it out in the skillet to allow some of the rice to get crispy.
• When heated through to your liking, arrange the seasoned rice on a plate and top with the sardines and a sprinkle of chopped fresh cilantro.

Like this recipe?Be sure to Pin It for later!

I like to cut the sardines into small bits with my fork and mix them into the rice.

Welcome to the June Pinterest Challenge Blog Hop, hosted by My Pinterventures. The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! I will be joined by other bloggers who will be cooking, crafting or trying out their own pins. You’ll find their entries below. I hope you’ll find other posts that catch your fancy!

Erlene – My Pinterventures • Lauren – Mom Home Guide
Debbee – Debbee’s Buzz • Laurie – My Husband Has Too Many Hobbies
Bri – Halfpint Design • Julie – Sum of their Stories
Lisa – Blogghetti • T’onna – Sew Crafty Crochet
Pili – My Sweet Things • Debra – Shoppe No. 5
Roseann – This Autoimmune Life • Terri – Our Good Life
Chelc – Inside The Fox Den • Cherryl – Farm Girl Reformed
Leslie – Once Upon a Time & Happily Ever After
Kelley – Simply Inspired Meals • Joanne – Our Unschooling Journey
Jenny – Cookies Coffee and Crafts • Gail – Purple Hues and Me
Rebecca – Hello Central Avenue • Jenna – The Painted Apron
Beverly – Across the Boulevard • Habiba – Craftify My Love
Kristie – Teadoddles • Shirley – Intelligent Domestications
Kelli – The Olympic Nest • Lydia – Lydia’s Flexitarian Kitchen
Michelle – Our Crafty Mom • Emily – Domestic Deadline