In this recipe, corned beef replaces ground beef, to make rice into a Louisiana style skillet-meal. It’s a tasty way to use up your vast quantities of stored rice too.
Corned Beef Dirty Rice
- 1 or 2 tablespoons vegetable oil or other fat
- 12 ounce can corned beef
- 10 ounce can tomatoes and green chiles (Rotel)
- 2 or 3 tablespoons dry onion
- 15-ounce can mixed vegetables OR green beans OR corn, undrained
- 1-1/2 cups long grain white rice
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes or ground red pepper, to taste
- 3 cups water
- 2 tablespoons soy sauce
Heat the oil in a large pot. Add the corned beef and fry it up, breaking it into small bits as it fries. When the corned beef is crusty add the remaining ingredients. Bring the mixture to a boil. Reduce the flame to very low. Use a heat-diffuser or flame-tamer if you have one, or if your stove doesn’t have a low setting. Cover the pot with a good lid. Allow the mixture to simmer for about 20 to 30 minutes. Serve hot with canned peaches on the side. Makes a good one-dish skillet meal.
If you store dried celery then add 2 to 4-tablespoons plus an extra 1/4-cup of water.