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!
Provided by Susan Din
Categories Other Main Dishes
Time 30m
Number Of Ingredients 9
Steps:
- 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.
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