Recipe: Locrio de Pica-Pica (Rice and spicy sardines)

Locrio de Pica-Pica (Rice and spicy sardines)

If you’ve been around for a while you may have noticed that my versions of traditional recipes, like this one for locrio de pica-pica (rice and spicy sardines), are often modified to make them healthier, and sometimes some extra vegetables are included. There is a reason for that: I write the recipes the same way I cook at home.

Veggies, after all, are not something I have to eat, but something I enjoy eating.

Locrio de Pica-Pica (Rice and spicy sardines)

I read somewhere the phrase “eat colorfully” , and darn if that doesn’t portray exactly the way I prefer my food. Vegetables do not only add much-needed nutrients to our meals, they also add texture, flavor, and color. The original version of this recipe does not include carrots, or peas; but doesn’t it look a lot better this way?

I, for one, love it.

Locrio de Pica-Pica (Rice and spicy sardines)

And if you need the kick of spicy-hot food, this dish is for you. Humble, and oftentimes despised, this dish is considered a poor man’s meal, and a favorite of informal Dominican get-togethers… when on a tight budget. For some, it is also a comfort food.

If you’re having a feeling of deja-vu, don’t worry, this recipe has been in our collection for about a decade, but I decided to re-visit it, re-write it and re-shoot it. The result, if anything, is much better now. I hope you agree.

Aunt Clara

Locrio de Pica-Pica (Rice and spicy sardines)

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6 servings

Locrio de Pica-Pica (Rice and spicy sardines)

Need the kick? This is another spicy Dominican dish. Humble and oftentimes despised, it was considered a poor man's meal many years ago, now it is the favorite of informal Dominican get-togethers... when on a tight budget.

Ingredients

5-4 oz cans of sardines in spicy tomato sauce
3 cups of rice
5 tablespoons olive oil
1/4 cup red peppers, diced
1 medium carrot, diced
1/3 cup of peas
2 cloves of garlic, crushed
1/4 cup celery stalks, cut into slices
3 sprigs of cilantro, chopped
Salt

Instructions

Take the sardines out of the sauce and reserve the sauce.
In deep-bottom pot heat 3 tablespoons of oil over low heat.
Add cilantro, garlic, peppers, carrot and peas. Cook and stir for about two minutes.
Add half the sardines (reserve the other half), mix well.
Increase the heat to medium and add the sauce that the sardines came in.
Add 4 cups of water and bring to the boil. When it breaks the boil add the rice.
Stir regularly to avoid excessive sticking.
When all the liquid has evaporated, add the remaining sardines and mix.
Cover with a tight fitting lid and simmer over very low heat.
After 15 minutes uncover, stir, and add the remaining oil. Cover again.
After another 5 minutes try the rice. It should be firm but tender inside.
If necessary, cover and simmer another 5 minutes.
Serve with avocado slices and tostones

Important Notes

If you can't find sardines in hot tomato sauce simply buy them in plain tomato sauce and add hot sauce to the preparation.

http://www.dominicancooking.com/593-locrio-pica-pica-rice-spicy-sardines.html