Miss Can Sardines in Olive Oil with Lemon and Bell Pepper Rice Salad
Serving Size: 4;
Ingredients:
- 4 tins Sardines in Olive Oil with Lemon
- 1 lbs. Long-grain rice *
- 2 tbsp Olive Oil
- 1 pinch Salt
- 1 Bay Leaf
- ¼ cup Garlic, chopped
- 1 cup Roasted Bell Pepper, sliced
- 2 tbsp Crispy Fried Onions
- ¼ cup Mint
Instructions:
Rice—In a large pan sauté the bay leaf and garlic in olive oil until the garlic begins to look golden. Add the rice and boiling water* (approximately double the amount of rice); stir and add salt.
Place the lid on pan, making sure not to cover the pan completely and cook for 10 minutes or until the water fully evaporates; then cover the pan completely and let rest for 10 minutes. Set aside and let cool.
After the rice has cooled, mix the rice with the peppers, the chopped mint and sprinkle the crispy onions on top. Serve alongside the sardines in olive oil with lemon.
