Thiéboudienne Rouge (Red Rice with Vegetables)

Ingredients

• 2 cups White Rice
• 0.5 cup Vegetable Oil
• 1 large Onion
• 4 cloves Garlic
• 8 oz Tomato Paste
• 1 28 oz can Diced Tomatoes
• 2 medium Carrots
• 1 medium Eggplant
• 1 medium Bell Pepper (red)
• 4 cups Vegetable Broth
• 2 leaves Bay Leaf
• 1 tsp Thyme
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Rinse the 2 cups of White Rice thoroughly under cold running water until the water runs clear, then set it aside to drain.
2. 2Heat the 0.5 cup of Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 large Onion, chopped, and the 4 cloves of Garlic, minced. Cook, stirring often, until the onion is softened and translucent, about 5-7 minutes.
3. 3Add the 8 oz of Tomato Paste and the 1 28 oz can of Diced Tomatoes to the pot. Cook, stirring occasionally, for 5 minutes, allowing the tomato paste to deepen in color.
4. 4Add the 2 medium Carrots, peeled and cut into 1/2-inch thick rounds, the 1 medium Eggplant, cut into 1-inch cubes, and the 1 medium Bell Pepper (red), seeded and cut into 1-inch pieces. Cook for another 5 minutes, stirring to coat the vegetables in the tomato mixture.
5. 5Pour in the 4 cups of Vegetable Broth. Add the 2 leaves of Bay Leaf, 1 tsp of Thyme, 1 tsp of Salt, and 0.5 tsp of Black Pepper. Stir everything together and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, allowing the flavors to meld and the vegetables to begin to soften.
6. 6Stir in the rinsed 2 cups of White Rice. Ensure the rice is fully submerged in the liquid. Reduce the heat to the lowest setting, cover the pot tightly, and cook for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
7. 7Once the rice is cooked, remove the pot from the heat and let it stand, covered, for 5 minutes. Then, remove the lid and gently fluff the 2 cups of White Rice with a fork. Discard the 2 leaves of Bay Leaf before serving. Serve the Thiéboudienne Rouge hot.

Related Guides