Corned Beef and Rice

Susan Din


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!

★★★★☆ 1 vote
10 Min
20 Min
Stove Top


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


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.

About this Recipe

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