Sardine and Tomato Rice Pilaf

Name: Sardine and Tomato Rice Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves garlic, minced; 1 whole (150 g) medium yellow onion, finely diced; 1½ teaspoons (3 g) sweet paprika; 1½ cups (300 g) medium-grain white rice (or short-grain), rinsed and drained; 1 can (14.5 oz) (400 g) canned crushed tomatoes; 1½ cups (360 ml) chicken or vegetable broth, warm; 2 cans (3.75 oz each) (212 g) canned sardines in oil or brine; 1 whole bay leaf; to taste fine sea salt; to taste freshly ground black pepper; 2 tablespoons (8 g) fresh flat-leaf parsley, chopped (optional); ½ whole lemon, cut into wedges for serving (optional)

From the MyKitchenBank Kitchen

A rustic Portuguese pilaf where tender rice absorbs a savory tomato and fish broth, brightened by garlic and paprika, then folded with flaked sardines. Quick, nutritious, and deeply flavored—perfect as a light main or hearty side.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Have all ingredients measured and prepped before you start—the cooking moves quickly
Use medium-grain white or brown rice; long-grain can become too fluffy and separate
If using fresh tomatoes (about 1 lb), grate them on a box grater after blanching briefly in boiling water

1
Sauté onion and garlic
- Heat the olive oil in a large heavy-bottomed skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring often, until softened and just beginning to turn golden.
- Add the minced garlic and cook for 30 seconds more, until fragrant.
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Ready when: Onion translucent, garlic smells aromatic
Tip: Don't let the garlic brown; it will taste bitter.
2
Toast rice with paprika
- Stir in the paprika and cook for 20 seconds to bloom the spice.
- Add the rinsed and drained rice and stir constantly for 1–2 minutes, coating each grain lightly with oil.
- You'll hear a faint clicking sound as the rice tumbles.
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Ready when: Rice grains separate and glistening, smell toasted
Tip: Toasting the rice adds nutty flavor and helps it stay distinct, not mushy.
3
Add tomatoes and broth
- Pour in the crushed tomatoes (with their juice) and the warm broth.
- Stir well to combine and dissolve any browned bits from the bottom of the pan.
- Add the bay leaf.
- Bring the liquid to a boil, then reduce the heat to medium-low.
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Ready when: Liquid at a rolling boil
Tip: Don't stir too much from this point forward; stirring releases starch and makes the pilaf gummy.
4
Simmer rice until tender
- Once the liquid is boiling, reduce the heat to medium-low and cover the pan loosely (tilt the lid slightly so steam can escape).
- Simmer for 15–18 minutes without stirring.
- The rice is done when all the liquid is absorbed and the grains are tender but still hold their shape.
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Ready when: All liquid absorbed, rice grains separate and cooked through
Tip: If the rice still looks wet after 18 minutes, increase heat to medium for 1–2 minutes to evaporate excess moisture. If the rice is tender but still liquid, you may have added too much broth—drain gently with a fine-mesh sieve.
5
Flake sardines and fold in
- While the rice simmers, drain the sardines and gently flake them with a fork, removing any visible bones (though small ones are edible and nutrient-rich).
- Set aside.
- When the rice is cooked, remove the pan from heat.
- Scatter the flaked sardines over the rice and fold gently with a wooden spoon until the fish is evenly distributed, being careful not to break apart the sardine pieces.
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Ready when: Sardines gently combined throughout without breaking up
Tip: Sardines are delicate; fold carefully so they remain in distinct flakes rather than becoming a paste.
6
Rest and season
- Cover the pan and let it rest for 5 minutes off the heat.
- This allows the rice to finish settling and makes plating easier.
- Remove the bay leaf, taste the pilaf, and season with salt and freshly ground black pepper to your preference.
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Ready when: Rice fully softened, flavors melded
Tip: Taste before adding salt—the sardines, broth, and canned tomatoes all contribute sodium.
7
Serve
- Divide the pilaf among four bowls or plates.
- Scatter fresh parsley over the top if desired, and serve with lemon wedges on the side for a bright squeeze of acidity.
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Tip: A squeeze of lemon juice lifts the richness of the sardines and adds freshness.

Good to know

Tips

This dish shines with high-quality canned sardines in olive oil—they're meaty and flavorful. Budget-friendly tinned sardines in brine work too but taste less rich.
Don't skip rinsing the rice; it removes excess starch and helps the grains stay separate.
The pilaf can be made with brown rice for extra nuttiness and nutrition; increase simmering time to 25–28 minutes and add ¼ cup more broth.
Sardines are an excellent source of omega-3 fatty acids, protein, and calcium. This pilaf is as nutritious as it is quick.

Make ahead

You can prepare the onion, garlic, and rice up to 1 day ahead. The cooked pilaf is best eaten fresh, but leftovers can be gently reheated.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to restore moisture. Do not freeze, as the delicate fish texture will suffer.

Substitutions

canned sardines in oil or brine → canned mackerel or canned tuna in oil. Mackerel has similar richness; tuna is milder. Use the same amount. Drain and flake the same way.
canned crushed tomatoes → 2 cups fresh grated tomatoes (about 1 lb ripe tomatoes). Blanch fresh tomatoes in boiling water for 30 seconds, peel, grate on a box grater, and use the pulp. Reduce the broth slightly to 1¼ cups to account for tomato juice.
sweet paprika → smoked paprika or a pinch of hot paprika. Smoked paprika adds depth; hot paprika brings spice. Start with ¾ teaspoon hot paprika and adjust to taste.
chicken or vegetable broth → fish or seafood broth. Fish broth complements sardines beautifully and deepens the umami. Use the same amount.