PUERTO RICAN STYLE CORNED BEEF AND RICE

By carvalhohm2

Ingredients

• 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

Details

Adapted from theselftaughtcook.blogspot.com

Preparation

Step 1

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.