Nicaraguan-Style Conch Rice

Ingredients

In this Nicaraguan adaptation of conch rice, we incorporate the unique flavors and ingredients found in Nicaraguan cuisine. While the Bahamian version often includes ingredients like thyme and Scotch bonnet peppers, we use cumin and paprika to infuse the dish with a Nicaraguan flair. Additionally, we incorporate bell peppers and tomatoes to add a touch of sweetness and acidity, enhancing the overall flavor profile. We alse have the original recipe for Conch Rice, so you can check it out.

• 500g (1.1 lb) conch meat, cleaned and diced 500g (1.1 lb) 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, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 80g, 4g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened.
2. 2.
   Add the conch meat to the pot and cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the cumin, paprika, salt, and black pepper, and cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Add the rice and stir well to coat it with the spices and vegetables.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is cooked and the liquid has been absorbed.
6. 6.
   Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
7. 7.
   Fluff the rice with a fork and garnish with fresh cilantro.
8. 8.
   Serve the Nicaraguan-style conch rice with lime wedges on the side for squeezing over the dish.

Treat your ingredients with care...

• Conch meat — Ensure the conch meat is thoroughly cleaned and diced before cooking. Tenderize the meat by pounding it lightly with a meat mallet to ensure a tender texture in the final dish.

Tips & Tricks

• If conch meat is not available, you can substitute it with shrimp or calamari for a delicious seafood twist.
• For an extra kick of heat, add a diced jalapeño or serrano pepper to the dish.
• To enhance the flavor, cook the rice in fish or vegetable broth instead of water.
• For added color and texture, garnish the dish with thinly sliced red onions or diced avocado.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld and intensify over time.

Serving advice

Serve the Nicaraguan-style conch rice as a main course, accompanied by a fresh green salad or fried plantains. It can also be served as a side dish alongside grilled fish or shrimp.

Presentation advice

Present the conch rice in a vibrant and colorful manner by arranging it in a large serving dish. Garnish with sprigs of fresh cilantro and lime wedges on the side for an inviting presentation.