Dominican Creamy Moro Rice with Sardines, Light Coconut and Watercress

Instructions

1. 1

   1. In a bowl, combine the cleaned fresh sardines with 1 tablespoon olive oil, lime juice, dried oregano, half of the crushed garlic, 1/2 teaspoon salt, and black pepper. Let rest for 10 minutes in the refrigerator.

2. 2

   2. Heat a caldero or deep skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the sardines for 2 minutes per side, just until lightly browned. Carefully remove and set aside.

3. 3

   3. In the same pot, reduce to medium heat and sauté the red onion, sweet peppers, and remaining garlic for 3 to 4 minutes, stirring, until softened.

4. 4

   4. Add the tomato paste and cook for 1 minute to deepen the flavor. Stir in the cooked pigeon peas, green olives, and fresh thyme leaves; mix well.

5. 5

   5. Add the rinsed and drained rice to the pot and stir for 1 minute so it absorbs the sofrito flavors.

6. 6

   6. Pour in the light coconut milk and hot water. Add the remaining salt and mix. Once it starts to boil, reduce to low heat.

7. 7

   7. Arrange the browned sardines over the rice, cover the pot, and cook for 18 to 20 minutes, until the rice is tender and still slightly creamy. If you want to hold it warm in the oven, use 300 °F / 150 °C for up to 10 minutes.

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   8. Turn off the heat and add the fresh watercress and fresh cilantro. Cover again and let rest for 5 minutes so the residual heat lightly wilts the greens.

9. 9

   9. Uncover, gently fold everything together so the sardines do not break apart too much, and serve hot.