Sardines Rice Bowl Recipe

1 tablespoon olive oil

2 tablespoons red onions, chopped

1 tablespoon garlic, crushed

1 teaspoon tomato paste

1/2 cup tomato sauce

2 tablespoons capers, drained

3 tablespoons black olives, sliced into rounds

1 240-gram bottle spanish sardines in olive oil

1 to 2 teaspoons bird’s eye chili (siling labuyo), sliced

salt, to taste

ground black pepper, to taste

2 cups white rice, steamed