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Description
Bahamian Conch and Rice is a traditional dish that is very popular in the Bahamas. It consists of tender conch meat that is cooked in a flavorful tomato-based sauce and served over a bed of fluffy white rice. This dish is perfect for a family dinner, a special occasion, or even a summer BBQ.
Prep Time
The prep time for this recipe is about 30 minutes.
Cook Time
The cook time for this recipe is about 1 hour and 30 minutes.
Ingredients
For this recipe, you will need the following ingredients: - 2 pounds of conch meat, cleaned and diced - 2 tablespoons of olive oil - 1 medium onion, diced - 2 garlic cloves, minced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 can of tomato sauce (8 ounces) - 1 can of diced tomatoes (14.5 ounces) - 1 teaspoon of salt - 1 teaspoon of black pepper - 1 teaspoon of paprika - 1 teaspoon of thyme - 2 cups of long-grain white rice - 4 cups of water
Equipment
For this recipe, you will need the following equipment: - A large pot with a lid - A large skillet - A wooden spoon - A cutting board - A sharp knife
Method
1. Begin by cleaning and dicing the conch meat. Rinse the conch meat under cold water and pat it dry with a paper towel. Then, cut it into small pieces and set it aside. 2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes until they are softened and fragrant. 3. Add the diced red and green bell peppers and cook for an additional 2-3 minutes until they are softened. 4. Add the diced conch meat to the skillet and cook for 5-7 minutes until it is lightly browned. 5. Add the can of tomato sauce, the can of diced tomatoes, and the seasonings (salt, black pepper, paprika, and thyme) to the skillet. Stir everything together and bring it to a simmer. 6. Reduce the heat to low and cover the skillet with a lid. Let the mixture cook for 1 hour, stirring occasionally. 7. While the conch mixture is cooking, prepare the rice. Rinse the rice under cold water until the water runs clear. Then, add the rice and water to a large pot and bring it to a boil. 8. Reduce the heat to low and cover the pot with a lid. Let the rice cook for 18-20 minutes until it is tender and fluffy. 9. Once the conch mixture has finished cooking, serve it over a bed of fluffy white rice.
Notes
- If you can't find fresh conch meat, you can use canned conch or substitute with shrimp or scallops. - This dish can be spiced up by adding a few dashes of hot sauce or a diced jalapeno pepper. - Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Info
This recipe makes 6 servings. Each serving contains approximately: - Calories: 420 - Fat: 6g - Carbohydrates: 66g - Protein: 27g - Sodium: 621mg
Recipe Tips
- Be sure to rinse the rice before cooking it to remove any excess starch and prevent it from becoming too sticky. - For a more flavorful rice, use chicken broth instead of water. - If the conch meat is tough, you can tenderize it by pounding it with a meat mallet or rolling pin before cooking.
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