Corned Beef And Rice Recipes

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CORNED BEEF AND RICE



Corned Beef and Rice image

This corned beef and rice recipe is quick and easy to make, using long-lasting ingredients that give you a healthy kick of essential vitamins. It's an excellent recipe to keep on hand because it uses stable ingredients and only takes 25 minutes to make. Plus, it's delicious!

Provided by Jack Slobodian

Categories     Main Course

Number Of Ingredients 7

Vegetable Oil
1 Onion
300 g Corned Beef (tinned or fresh)
200 g Sweetcorn (tinned)
400 g Chopped Tomatoes (tinned)
600 g Cooked Rice (or cook 250g of raw rice)
2-3 dashes Tabasco Pepper Sauce

Steps:

  • Heat oil in a medium-sized pot. Add onion and sauté for 4-5 minutes, until browned-next corned beef and cook for 2 minutes.
  • Add sweetcorn and tomatoes, rinse the can of tomatoes with water and add it to the pot. Next, add tabasco and salt, then stir. Bring to a boil, then simmer for 10-15 minutes.
  • Add rice and mix, taste and adjust seasoning then and serve.

Nutrition Facts : Calories 600 kcal, Carbohydrate 79 g, Protein 24 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 1412 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

FILIPINO CORNED BEEF HASH OVER RICE



Filipino Corned Beef Hash over Rice image

A dish that combines American canned corned beef and Spanish influenced "sofrito" (basic sauce) of garlic, onions, and tomatoes. This is a Filipino dish that is traditionally eaten any time of the day (breakfast, lunch, or dinner). It's very simple and comforting!

Provided by chef1aB

Categories     Breakfast

Time 15m

Yield 5 serving(s)

Number Of Ingredients 9

12 ounces of libby's canned corned beef
2 -3 teaspoons vegetable oil
4 garlic cloves, minced (to taste)
1 small onion, sliced into rings (to taste)
1 medium potato, cut into cubes
2 roma tomatoes, diced (to taste)
salt and pepper (to taste)
1/4 cup water
1 cup of freshly cooked jasmine rice

Steps:

  • Place corned beef in a bowl, pull it apart with a fork, and set aside.
  • In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
  • Add garlic, sauté for about 30 seconds.
  • Add onion rings and sauté for a minute.
  • Add the tomatoes and sauté for a minute.
  • Throw in the corned beef and sauté with the other ingredients for 2 minutes.
  • Season with salt and pepper to taste.
  • Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
  • Serve over white rice.
  • Enjoy!

Nutrition Facts : Calories 266.8, Fat 14.9, SaturatedFat 4.6, Cholesterol 66.6, Sodium 778, Carbohydrate 18.2, Fiber 1.9, Sugar 1.6, Protein 14.4

CORNED BEEF FRIED RICE



Corned Beef Fried Rice image

This is a special recipe from my papa! It's kind of an "east meets west" recipe, combining the eastern tastes of fried rice with western favourites like corned beef and bacon. Yum!

Provided by Muffythechef

Categories     One Dish Meal

Time 45m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 13

1 (12 ounce) can corned beef
3 garlic cloves, chopped fine
4 pieces streaky bacon
500 g shrimp
2 cups white rice
2 1/2 cups water
2 teaspoons dark soya sauce
1 tablespoon light soya sauce
300 g bean sprouts
4 eggs
2 teaspoons sambal chili paste (may be substituted with chilli sauce)
4 fresh chili peppers, chopped
salt

Steps:

  • 1. Cook the rice in the water in a rice cooker or on a stove until it is fluffy. Let the rice cool.
  • 2. Fry the corned beef in oil until it is no longer mushy. Remove from pan.
  • 3. Fry the bacon until it is crisp. Remove from pan and drain on paper towels. Cut into small pieces.
  • 4. Beat the eggs and in a separate pan, fry the scrambled eggs. Remove from pan.
  • 5. Stir fry the shrimp until cooked through. Remove from pan.
  • 6. In a large wok, fry the chopped garlic until it is light brown and there is an aroma.
  • 7. Add the cooked rice into the wok.
  • 8. Add the light and dark soya sauce and stir thoroughly.
  • 9. Add in the corned beef, bacon, eggs and shrimp, bean sprouts, chilli sauce and chillis. Mix thoroughly to ensure a consistent colour through the fried rice.
  • 10. Serve hot.

Nutrition Facts : Calories 902.4, Fat 33.5, SaturatedFat 10.9, Cholesterol 554, Sodium 1670.5, Carbohydrate 85.9, Fiber 4.7, Sugar 6, Protein 60.3

CORNED BEEF WITH RICE NOODLES



Corned Beef with Rice Noodles image

Categories     Bread     Sauce     Sandwich     Beef     Rice     Fry     Noodle     Simmer     Boil

Yield serves 4

Number Of Ingredients 11

2 to 3 pounds uncooked corned beef brisket and packaged spice mix (brisket and spice mix come packaged at the grocery store)
1/4 onion, peeled and ends trimmed
1 stalk celery, peeled and cut into 1-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1/2 green cabbage, core removed and halved
1 leek, white part only, halved lengthwise
1/8 teaspoon red pepper flakes
1 bay leaf
1 tablespoon Japanese soy sauce
10 ounces dried rice noodles
Grainy Dijon mustard, for garnish

Steps:

  • Cut the beef in half and place both pieces in a large pot. Fill with enough cold water to cover the beef. Turn the heat to high and bring the water just to a boil, then strain the liquid and discard. Return the beef to the pot and cover again with cold water. Set over high heat until the water comes to a boil, then decrease the heat and simmer for 1 1/2 to 2 hours.
  • Transfer the meat to a new pot and strain the cooking liquid through a fine-mesh sieve. Cover the meat with the strained cooking liquid and return to a simmer. Add the packaged spice mix, onion, celery, carrot, cabbage, leek, red pepper flakes, bay leaf, and soy sauce; cook for 30 minutes, or until the beef is very tender. Test for doneness by inserting a paring knife into the center of the beef; it's done if the knife slides easily into the meat. Remove the bay leaf and discard.
  • Remove one piece of corned beef and place it on a cutting board. Slice into 1/4-inch-thick pieces. Reserve the other piece of corned beef for future use.
  • Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well and divide among 4 bowls.
  • To serve, fill each of the bowls with one-fourth of the sliced beef, onion, celery, carrot, cabbage, and leek, and 1/4 cup of the cooking broth. Garnish with a dab of mustard.
  • Ideas for Leftover Corned Beef
  • This recipe makes more corned beef than you need for this dish. You can use leftover corned beef the way we do in Chicago: turn it into a sandwich. Pile slices on crusty bread, garnish with the cooked cabbage and carrot, then slather on mustard. And don't forget corned beef hash! Shred the corned beef and stir fry it with diced potatoes and onions. Season with salt and pepper and serve with eggs. Not Japanese, of course, but both delicious.

CANNED CORNED BEEF ON RICE



Canned Corned Beef on Rice image

Provided by My Food and Family

Categories     Home

Time 30m

Number Of Ingredients 12

1 large onion
1 large green pepper
6 pieces garlic
6 to 8 green olives with pimento
2 tablespoons olive oil
1 can corned beef
1 small can tomato sauce
Salt & black pepper
Dash oregano
Dash paprika
Dash hot sauce (according to ones taste - optional)
2 cups white rice

Steps:

  • Cut onion and peppers into strips. Chop garlic and olives. Saute in olive oil till tender.
  • Add corned beef, tomato sauce, and spices. Simmer 15 to 20 minutes.
  • Meantime cook your rice; while in preparation of corned beef.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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