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Saucy corned beef with potatoes and corn over white rice in a shallow bowl

Corned Beef and Rice

Canned corned beef simmered with sofrito, tomato sauce, potatoes and corn, served over white rice. Serves 6.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Puerto Rican
Servings 6 servings
Calories 334 kcal

Ingredients
  

  • 1 teaspoon olive oil
  • 2 tablespoons sofrito
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 packet sazon optional
  • 8 ounces tomato sauce
  • 2 cans corned beef
  • 2 tablespoons water
  • 1/4 cup corn kernels 1/4 to 1/2 cup
  • 2 small potatoes peeled and diced
  • salt to taste
  • cooked white rice for serving

Instructions
 

  • Heat the oil over medium-high heat in a large pan.
  • Add the sofrito, oregano, pepper, sazon if using, and the tomato sauce. Cook for 1 minute.
  • Add the corned beef and break it down with a spoon. Cook for 2 minutes, then add the water, corn and potatoes. Mix and cook for 3 minutes, stirring occasionally.
  • Lower the heat to medium, cover and cook for 15 minutes, until the potatoes are fork-tender and everything is steaming hot (165°F).
  • Taste and season with salt if needed. Serve with white rice.

Notes

Canned corned beef is already cooked; the potatoes set the timing. For rice: 2 cups rice to 4 cups boiling water, covered on low 20 minutes. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.

Nutrition

Serving: 1servingCalories: 334kcalCarbohydrates: 9.6gProtein: 32.1gFat: 18gSodium: 1378mgFiber: 1.6gSugar: 1.8g
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