1h 10m$10.82

Vegetable Thieboudienne-Style Rice

Fish-free vegan Senegalese-style tomato rice with long-grain white rice, carrots, sweet potato, eggplant, and shredded cabbage.

african
budget-friendly
cabbage
carrots
comfort food
dairy-free
dinner
egg-free
eggplant
family-style
fish-free
gluten-free
lunch
main course
meal prep
nut-free
one-pot
onion
plant-based
rice
rice dinner
senegalese
Senegalese-style
soy-free
stovetop
thieboudienne-style rice
tomato
tomato rice
vegan
vegetable rice
vegetable thieboudienne-style rice
vegetarian
west african

Bundle it with similar meals

20 min prep50 min cook6 servingshardJul 18, 2026

Cuisine: Senegalese
Rating: 4 stars from 1 rating

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water-3 cups
long-grain white rice-2 cups
fresh parsley, chopped-1/2 cup
tomato paste-1 can
canned diced tomatoes, undrained-1 can
carrots-12 ounces
sweet potato, peeled and cut into 1-inch chunks-12 oz
bay leaves-2 each
shredded green cabbage-1 bag
garlic-1 ounce
eggplant, cut into 1-inch pieces-1 each
vegetable oil-1/4 cup
kosher salt-2 teaspoons
dried thyme-1 teaspoon
ground black pepper-1 teaspoon
cayenne pepper-1/4 teaspoon

Rinse rice and prep vegetables

Cutting Board

Chef’s knife

Rinse the rice under cool water until the water runs mostly clear, then drain well. Prep the vegetables as listed and keep the carrots, sweet potato, eggplant, cabbage, and parsley separate.

Cut the sweet potato, carrots, and eggplant on a stable cutting board to prevent slipping.

2 cups rice

12 ounces carrots

12 ounces sweet potato

1 Each eggplant

1 Bag cabbage

1/2 cup parsley

Cook tomato paste

Wooden spoon

Large Dutch oven with lid

Heat the vegetable oil in a large Dutch oven over medium heat. Add the tomato paste and cook, stirring often, for 4 to 5 minutes until it turns dark brick red.

Stir carefully as the tomato paste cooks in hot oil to reduce splatter.

1/4 cup vegetable oil

1 can tomato paste

Build tomato broth

Measuring cups and spoons

Wooden spoon

Large Dutch oven with lid

Stir in the jarred minced garlic and cook for 30 seconds until fragrant. Add the diced tomatoes, water, bay leaves, dried thyme, cayenne pepper, black pepper, kosher salt, and 1/4 cup parsley, then scrape the pot bottom to loosen the tomato paste.

Add tomatoes and water carefully to the hot pot to minimize splashing.

1 ounce garlic

1 can tomatoes

3 cups Water

2 Each bay leaves

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1 teaspoon Ground Black Pepper

2 teaspoons Kosher Salt

1/4 cup parsley

Simmer vegetables

Wooden spoon

Large Dutch oven with lid

Add the carrots, sweet potato, and eggplant. Bring to a simmer, cover, and cook for 15 to 18 minutes until the vegetables are almost tender but not falling apart.

12 ounces carrots

12 ounces sweet potato

1 Each eggplant

Reserve vegetables and add rice

Wooden spoon

Slotted spoon

Large Dutch oven with lid

Use a slotted spoon to transfer the vegetables to a plate, leaving the tomato broth in the pot. Stir the rinsed rice and shredded cabbage into the broth until the rice is evenly coated and mostly submerged.

Lift the lid away from your face and hands because trapped steam can burn.

2 cups rice

1 Bag cabbage

Finish cooking rice

Large Dutch oven with lid

Arrange the reserved vegetables on top of the rice. Cover, reduce the heat to low, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

Rest, fluff, and finish

Fork

Large Dutch oven with lid

Turn off the heat and let the covered pot rest for 10 minutes. Remove the bay leaves, fluff the rice gently, and top with the remaining 1/4 cup parsley before serving.

Open the covered pot away from your face to avoid steam burns.

2 Each bay leaves

1/4 cup parsley

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Vegetable Thieboudienne-Style Rice

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