Have a can of corned beef stashed in the pantry and not sure what to make? Try this corned beef and rice. Now, we’ll admit it may not look amazing, but it tastes way better than it looks. Cooking the corned beef down in the fresh onions and tomatoes adds a nice fresh flavor. Once this cooks down, it creates a sauce to go over the rice. A quick and economical meal made with pantry items.
Provided by: SmallRecipe.com
Categories: Main Meal
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4
Ingredients:
| 1 can(s) corned beef |
| 1/2 medium yellow onions |
| 1 clove(s) garlic |
| 2 medium tomatoes |
| 1 medium potato cut in 1/4-1/2″ cubes |
| 4 cup(s) water |
| 1/2 teaspoon(s) salt |
| 1/4 teaspoon(s) black pepper |
| 1 tablespoon(s) cooking oil |
Steps:
- Cook desired amount of rice in a rice cooker or saucepan. For 4 servings, 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 the lid during cooking time. Turn it out into a serving bowl and fluff the grains.
- 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.
- 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.
- Add corned beef, potato, salt, and pepper. Stir around to mix; cooking another 2-3 minutes.
- Add water and bring to a boil.
- Cover and turn the heat down to medium, cooking for 20 minutes. Uncover and test for seasoning. Serve over white rice.