One of the first and simplest Puerto Rican recipes I learned to cook was corned beef and rice. I admit, it’s high in sodium, so I don’t advocate eating it every day, but every now and then, it is soooo good! I quit measuring for this a long time ago, so I had to slow down and pay attention to what I was doing this time.
PUERTO RICAN STYLE CORNED BEEF AND RICE
5 Tbsp canola oil
1 potato, peeled and chopped
1/2 cup chopped onion
10 garlic cloves, minced
1/4 cup red bell pepper, minced
1 packet Sazon
1 packet chicken bouillon
1/4 tsp Adobo
1 8-oz. can Iberia Spanish-style Tomato Sauce
6 oz. beef broth
1 can corned beef
1/4 cup green onion, chopped
Fry chopped potato in canola oil. Remove from pan; drain on paper towel. Add onion, garlic, pepper, and seasonings to pan. Cook 3 minutes, stirring frequently. Add tomato sauce and beef broth; bring to a boil. Add corned beef; lower heat to simmer. It will probably be necessary to break up beef with fork. Cover and cook at least 15 minutes. Stir in potato and green onion; cook additional 5 minutes.
Serve with white rice.
Remember the tostones and garlic sauce? Serve with the corned beef and rice…..Que bueno!
music to cook by . . .
Until next time, Happy Cooking! :)
“… the search for approval and applause moves all men.” Santiago Ramón y Cajal, Los tónicos de la voluntad, 1912.