Dairy-Free Senegalese Thiéboudienne Rouge (Red Rice)

Instructions

1. 1Rinse the 2 cups of long-grain rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch, which helps the rice cook up fluffy.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (around about 175°C/175°C). Add the 1 medium onion, finely chopped, and the 2 cloves of garlic, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
3. 3Stir in the 2 tablespoons of tomato paste and the about 400 g of crushed tomatoes. Cook, stirring constantly, for 2-3 minutes until the tomato paste darkens slightly in color. This helps to deepen the flavor.
4. 4Add the 1 medium carrot, peeled and cut into 1.27 cm cubes, and the 1 medium bell pepper, seeded and cut into 1.27 cm pieces. Stir to combine with the tomato mixture.
5. 5Add the rinsed 2 cups of long-grain rice, 4 cups of vegetable broth, 1/2 teaspoon of thyme, and 1 bay leaf to the pot. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything together well.
6. 6Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes. The rice is done when it is tender and all the liquid has been absorbed. You should not hear any bubbling.
7. 7Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly. Then, remove and discard the 1 bay leaf.
8. 8Gently fluff the cooked rice with a fork to separate the grains before serving.

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