Corned Beef N Rice Pot Recipes

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.

Steps:

• In large pot or dutch oven, add RoTel tomatoes, bring to boil.
• Add rice and water.
• Bring to a rolling boil for 1min.
• Stir.
• Cover, turn heat to low simmer for 25min.
• In skillet add corned beef, onion and seasonings.
• Be careful of adding salt as the beef is already salted!
• Lightly'fry' (stirring), til onion is soft and corned beef is well heated.
• When rice is done, water should be absorbed and rice soft.
• Stir in corned beef mixture.
• Add pepper, hot sauce to personal taste.