Arroz con pescado

A regional specialty of León, arroz con pescado is a savory dish that consists of rice, shredded fish, and tomatoes. The combination is typically further enhanced with the addition of spearmint and bitter oranges. Common snook (known as róbalo in Nicaragua) or snapper are among the most common choices of fish used for this Nicaraguan delicacy, although other varieties of marine or freshwater fish may also be used.

The dish is usually accompanied by a side of cooked green plantains and fresh salad, and it is traditionally enjoyed during Semana Santa (Holy Week), the week before Easter.