Bahamian Conch Rice

Ingredients

• 1 lb (450g) conch meat, cleaned and diced 1 lb (450g) conch meat, cleaned and diced
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fresh lime juice 2 tablespoons fresh lime juice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 65g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the diced conch meat, minced garlic, lime juice, paprika, thyme, oregano, salt, and pepper. Mix well and let it marinate for at least 30 minutes.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, and sauté until they become translucent.
3. 3.
   Add the marinated conch meat to the pot and cook for about 5 minutes, until the meat is slightly browned.
4. 4.
   Stir in the diced tomatoes and cook for another 2 minutes.
5. 5.
   Add the rice to the pot and stir well to coat it with the flavors.
6. 6.
   Pour in the fish or vegetable broth and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and garnish with fresh cilantro or parsley.
9. 9.
   Serve the Bahamian Conch Rice with lime wedges on the side.

Treat your ingredients with care...

• Conch meat — Ensure that the conch meat is properly cleaned and diced before marinating. If fresh conch meat is not available, you can use frozen conch meat, but make sure to thaw it completely before using.

Tips & Tricks

• If you can't find conch meat, you can substitute it with shrimp or scallops for a similar seafood flavor.
• For an extra kick of heat, add a diced scotch bonnet pepper to the dish.
• To make the dish more colorful, you can add diced carrots or peas to the rice.
• Make sure to rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Leftover conch rice can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Bahamian Conch Rice as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled fish or chicken.

Presentation advice

For an appealing presentation, garnish the dish with a sprig of fresh cilantro or parsley. Serve it in a colorful bowl or on a decorative plate to showcase the vibrant colors of the rice and vegetables.