Heat Margarine in a medium heavy bottom saucepan and saute escallion, onion and garlic.
Pour in water, add salt, Grace Green Scotch Bonnet Hot Pepper Sauce and Grace Caribbean Traditions Black Pepper.
Add Grace Fish Tea Soup Mix and bring to a boil.
Stir in Grace Rice, stir and reduce flame.
Cook rice for about 30 minutes or until tender.
Fold in flaked Grace Sardines, Grace Whole Kernel Corn, sweet pepper and tomato.
Cook for another 3 minutes. Serve hot.
Method Note: Julienne, cut into small strips.