We used the traditional components of thieboudienne (also known as ceebu jen), a dish from Senegal which translates into "rice and fish" in this hearty recipe. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
Place rice and 3 cups water in a medium saucepot and bring to a boil over medium-high heat.
In a large wide saucepot or Dutch oven, heat oil over medium heat until hot.
Add fish and brown on both sides, about 5 minutes per side.
Transfer to a plate and cover to keep warm.
Add onion, carrots and bell pepper to pot and cook 10 minutes or until tender, stirring occasionally.
Stir in tomato paste and cook 1 minute.
Add sweet potato, eggplant, broth and tomatoes and bring to a boil over medium-high heat.
Reduce heat to medium and simmer until vegetables are tender, about 20 minutes.
Carefully remove 1 cup liquid from saucepot and stir into rice.
Place fish on top of vegetable mixture, cover and cook 3 to 5 minutes longer or until fish is cooked through and very hot.
Spoon rice and vegetable mixture into serving bowls and top each with a piece of fish.
Nutritional Info
Serving Size
Calories
380
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.