Exeter Corned Beef

Halal

Ready to Eat

Ingredients For Corned Beef And Rice

• 1 can

  corned beef
• 1/2 md

  yellow onions
• 1 clove

  garlic
• 2 md

  tomatoes
• 1 md

  potato cut in 1/4-1/2″ cubes
• 4 c

  water
• 1/2 tsp

  salt
• 1/4 tsp

  black pepper
• 1 Tbsp

  cooking oil

  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
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