Today I share another true classical Dominican traditional gastronomy recipe.
The sardine locrio, sardine rice or “pica pica” rice or locrio, is an important part of the contemporary history Of the Dominican Republic.
The “pica pica” (it used to be a brand name) in its “hot” variety (the red can) was widely consumed in the beginning mainly in the low income social sectors but, as is common in the Dominican Republic, where rich and poor eat the same, ended up becoming a favorite dish in the nation’s popular gastronomy. A flavorful, cheap and highly nutritious dish…maybe the perfect dish?
I can remember from when I was very young the small green cans (in my house we were never fans of the spicy one) and red cans that Mom sometimes also bought (maybe by mistake, who knows!) I can also remember the flavorful sardine locrio with the “mandatory” red beans.
For 6 people.
- 4 cups of rice.
- 4 cups of water.
- Garlic and vegetable paste. (you can check my recipe for both)
- 1 big can of sardines.
- Tomato paste
- 1 spoonful of capers.
- 1 spoonful of olives.
- 1 small can of sweet green peas (sweet peas)
- 1 big red onion
- 1 Cubanela pepper (a green bell pepper would do if you can’t find cubanela)
- Leek, cilantrico and salt
- 1 boullion cube.
Lightly fry all the ingredients, then add the sardines and the water. Once it begins to boil add the rice and stir frequently until the rice dries off.
Once dry (but still moist) cover and allow to cook on slow fire for half hour. Enjoy!
Note: Some people add only the sauce of the sardines and leave the sardines to be added when the rice is dry and before covering to avoid the sardines from crumbling (Sardines are very delicate) others (as my Mom) prefer to add them when they uncover the rice, so that they are completely protected from crumbling. I prefer to add them before because they add more flavor to the rice. It will be delicious anyway, so don’t fear!
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