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.

5 Tbsp canola oil

1 potato, peeled and chopped

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

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!