Island-Style Sardines and Rice

Ingredients

• 1 tablespoon coconut oil
• 1 roma (plum) tomato, diced
• 1/4 cup sliced white onion
• 1 small garlic clove, minced
• 1/8 teaspoon minced scotch bonnet chile pepper
• 2 (3.75 ounce) cans sardines packed in soybean oil
• Salt and ground black pepper to taste
• 2 cups cooked white rice

Directions

Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.

Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.