Thieboudienne

Rinse the rice until the water runs clear; prepare the meat, vegetables, or legumes separately.

In a wide pot, fry an aromatic base of onion, garlic, spices, and tomatoes, if using.

Add the Rice, White fish, Tomatoes, Carrots, stir and allow the ingredients to absorb the aromatic base.

Add the rice and pour in hot water, broth, or coconut milk in the required quantity.

Cook covered over low heat, without stirring too often, until the rice is tender.

Leave the thieboudienne covered for 10 minutes, fluff with a fork, and serve.