How to Make a Delicious One-Pot Meal with Corned Beef and Rice!

corned beef

🥗Healthier: lean turkey

💰Cheaper: canned corned beef

Canned corned beef is more affordable and has a longer shelf life.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Bulgur wheat is often less expensive and cooks quickly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can lower sodium intake while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically less expensive and has a neutral flavor.

Heat a pot on high heat.

Add 2 tablespoons of aota oil to the pot.

Add 2 tablespoons of soprito and 3 tablespoons of tomato sauce; stir well.

Add 2 tablespoons of Spanish olives with pimentos; stir again.

Add the corned beef and use a masher to break it up into smaller pieces.

Pour in 2 cups of water, then add 1 tablespoon of garlic powder, a pinch of cumin, a pinch of oregano, 1 teaspoon of parsley, 1 teaspoon of onion powder, 0.5 teaspoon of black pepper, and 1 teaspoon or a packet of sasson; stir to combine.

Add 2 sprigs of gulantro and cover the pot; let it come to a boil.

Once boiling, add 2 cups of rice and stir to ensure all rice is submerged in water.

Cover the pot and let it cook on high until all the water has evaporated.

After the water has evaporated, use a spoon to bring the rice from the outer edges to the middle, forming a pile; cover again.

Reduce heat to simmer and let it cook for 20 minutes.

After 20 minutes, fluff the rice and corned beef mixture; serve with corn or black maduros.

Cooking Techniques

Equipment Needed

Spice Level: