Start by dicing your bell peppers, carrot, and celery. Crush the garlic cloves and chop the cilantro. Set everything aside in separate bowls for easy access.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the crushed garlic and sauté for about 30 seconds until fragrant.
Add the diced bell peppers, carrot, and celery to the pot. Sauté the vegetables for about 5-7 minutes, or until they start to soften.
Stir in the rice, ensuring it is well-coated with the oil and mixed with the sautéed vegetables. Cook for an additional 2-3 minutes, stirring frequently.
Pour in 6 cups of water and add 1 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the rice to simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
While the rice is cooking, open the cans of sardines. Once the rice is cooked, gently fold in the sardines along with their spicy tomato sauce. Be careful not to break the sardines too much; you want some nice pieces in your dish.
Stir in the peas and chopped cilantro, mixing everything until well combined. Cook for an additional 5 minutes on low heat to warm through.
Drizzle the remaining 3 tablespoons of olive oil over the rice for added flavor. Adjust the salt to taste, and give it one last stir.
Spoon the Locrio de Pica-Pica into bowls or onto plates, garnishing with extra cilantro if desired. Enjoy this delicious meal with your family or friends, or savor it all to yourself!
