Puerto Rican Corned Beef & Rice #HispanicHeritageMonth

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

1/2 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 CajalLos tónicos de la voluntad, 1912.