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Poor Man's Corned Beef Supper
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Spanish-style corned beef

Elsa Schafer

Serves/Makes:4 or more

  • 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
  • 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.
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!

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