Senegalese Thieboudienne-Inspired Fish Rice

Ingredients

• 1 pound firm white fish fillets
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14 ounces) diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 1/2 cups long-grain rice, rinsed
• 2 carrots, cut into batons
• 2 cups shredded cabbage
• 1 cup trimmed green beans
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley

Steps

1. Season fish with 1/2 teaspoon salt. Heat 1 tablespoon oil in a wide pot and sear the fish for 2 minutes per side; transfer it to a plate.
2. Add remaining oil and cook onion for 4 minutes. Stir in garlic and tomato paste for 30 seconds.
3. Add tomatoes, broth, rice, remaining salt, carrots, cabbage, and green beans. Bring to a simmer.
4. Cover and cook over low heat for 18 minutes until the rice is nearly tender.
5. Set fish over the rice, cover, and cook 6 to 8 minutes until opaque and it reaches 145°F (63°C).
6. Finish with lemon juice and parsley, then serve family-style.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.