potato cut in 1/4-1/2" cubes
1Cook desired amount of rice in a rice cooker or saucepan.
For 4 svngs I use 2 cups rice and 4 cups water. Bring water to a rapid boil. Add rice and stir. Bring back to a boil. Cover with a tight lid and turn heat to low. Cook for 20 minutes. Do not lift lid during cooking time. Turn out into a serving bowl and fluff the grains.
2Slice the onion thinly. Mince the garlic or use a microplane. Roughly chop the tomatoes. Remove the corned beef from the can and slice it into 4 pieces.
3Heat a medium saucepan over medium high, add oil. Add onions and stir cooking for 3-4 minutes. (A little browning is not a bad thing) Add garlic and tomato and continue cooking for 2 minutes.
4Add Corned beef, potatoe, salt and pepper and stir around to mix, cooking another 2-3 minutes.
Add water and bring to a boil.
Cover and turn heat down to medium, cooking for 20 minutes.
Uncover and test for seasoning.
Serve over white rice.