CONCHY CONCH N' RICE | BAHAMIAN COOKING

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: water + shredded coconut

Light coconut milk reduces calories while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with a milder flavor.

Wash the rice thoroughly.

Flatten the conch with a mallet and scald it in water.

Chop the onion, bell pepper, and celery.

Heat a pot over medium heat and add oil, sauté onion and garlic until fragrant.

Add bell pepper and celery, cooking until softened.

Stir in thyme, crushed tomato, tomato paste, browning, onion powder, garlic powder, Mrs. Dash seasoning, and Maggi cubes, mixing well.

Add the chopped conch to the pot and cook until opaque.

Pour in water and bring to a gentle simmer.

Add the drained rice, stirring to combine all ingredients.

Cover the pot and reduce heat to low, cooking until rice is tender and liquid has evaporated.

Remove from heat and let sit covered for a few minutes to steam.

Fluff the rice with a fork and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: