Description:

Spanish-style corned beef

Source:

Elsa Schafer

Serves/Makes:4 or more

Ingredients

• 1 can corned beef
• 1 8 oz (224 grm). jar Spanish olives
• 5 small red potatoes, cubed
• 3 tbsp (45 ml) olive oil
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) black pepper
• 1 8 oz (224 grm). can tomato sauce
• 2 cups (475 ml) white rice
• 2 cups (475 ml) water
• 1 tsp (5 ml) salt

Preparation

• In large sauce pan add 1 tbsp (15 ml) olive oil and corned beef.
• Cook corned beef until separated; add tomato sauce.
• Add garlic, black pepper, olives and potatoes.
• Cover and cook at medium heat until potatoes are tender.
• In separate sauce pan with lid add rice, water, salt and oil
• Bring to a rolling boil and stir; cover and cook 20 minutes.
• Serve corned beef over rice.

Comments

Tabasco adds a great touch to this easy, inexpesive meal. My mother is from Puerto Rico and they made this often when funds were low since it went a long way and tasted great. This dish is served with the rice on the bottom and the corned beef spooned on top. Sometimes a fried egg is served on top for variation. Buen Provecho!