Corned Beef on Rice


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This corned beef dish has a unique flavor, with garlic salt, Spanish olives and oregano This is a Spanish recipe, that my mother always made, when I was a little girl and I still make, at least once a week!

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Huntsville, AL


  • 2 cans corned beef
  • 1 C. celery
  • 1 C. onion
  • 1 Tbs. oregano
  • 1 Tbs. garlic salt
  • 1/2 C. diced Spanish olives
  • 1 C. baby carrots
  • 6 potatoes, diced
  • 6 C. rice
  • 1 C. oil

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In a 6-qt. pot, place oil. Add potatoes and brown slightly. Add celery, corned beef, onion, oregano, garlic salt, Spanish Olives and baby carrots. Place on medium heat and let cook for 30 minutes. Reduce heat to low.

For the rice, if using instant rice, follow directions. If uncooked rice, follow these directions: Measure out 6 cups of rice. Boil rice until the water becomes thick, drain rice in strainer. Run hot water through rice to remove the excess starch. Place rice back in your pot, add 1/2 C. oil. Stir oil through the grains. Place pot back on stove. Cover with a lid and let rice cook, on medium heat, stirring occasionally, for 30 minutes, or until done.

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