Corned Beef and Rice

Susan Din

By
@spatdi

Canned corned beef used to be inexpensive and something to have in the pantry to fall back on.
This is an easy 30 minute meal to feed a family. I hope you enjoy it as much as my family does!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 can(s)
corned beef
1/2 medium
yellow onions
1 clove
garlic
2 medium
tomatoes
1 medium
potato cut in 1/4-1/2" cubes
4 c
water
1/2 tsp
salt
1/4 tsp
black pepper
1 Tbsp
cooking oil

Directions Step-By-Step

1
Cook 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.
2
Slice 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.
3
Heat 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.
4
Add 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.

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: Filipino
Other Tag: Quick & Easy
Hashtags: #rice, #canned, #cornedbeef