Savory Corned Beef and Rice

Let me tell you, corned beef and rice is one of those comfort food combinations that just makes sense.

This simple but satisfying dish brings together tender, salty corned beef with fluffy white rice in a way that reminds me of those no-fuss family dinners I grew up with. The meat adds a rich, savory flavor that seeps into every grain of rice.

I like to add some diced onions and a sprinkle of black pepper, which gives the dish a homestyle touch without making it complicated. The beef gets slightly crispy around the edges when you cook it just right.

It’s the kind of easy meal that works for busy weeknights, and somehow always tastes better the next day as leftovers.

What Kind of Corned Beef Should I Use?

You’ve got two main options when it comes to corned beef for this recipe – canned or fresh (also called brisket-style). Canned corned beef is already cooked and ready to go, making it perfect for a quick weeknight meal, while fresh corned beef needs to be cooked first but offers a different texture and taste experience. If you’re using canned, look for brands that aren’t too fatty and break apart easily with a fork. For fresh corned beef, you’ll want to cook it until it’s tender enough to shred or dice before adding it to your rice mixture. Just keep in mind that fresh corned beef requires several hours of cooking time, so plan ahead if you’re going that route.

Options for Substitutions

This simple comfort dish is pretty adaptable – here’s what you can switch up:

• Corned beef: While corned beef gives this dish its signature taste, you can use other canned meats like spam, pulled pork, or even tuna. If using fresh meat, cook it thoroughly before adding to the dish.
• Rice: Any type of rice works here – brown, jasmine, or basmati. You can even try cauliflower rice for a low-carb option, but reduce cooking time to avoid mushiness.
• Sweetcorn: Out of corn? Try mixed vegetables, peas, or diced carrots instead. Fresh, frozen, or canned all work fine.
• Hot pepper sauce: Feel free to use any hot sauce you have – Tabasco, sriracha, or even a pinch of red pepper flakes will do the job. Skip it altogether if you don’t like heat.
• Diced tomatoes: Fresh tomatoes work just as well – use about 4-5 medium ones. You could also use passata or tomato sauce, but you might want to use a bit less since they’re more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing corned beef and rice is rushing the onion-cooking process – taking time to properly sauté your onions until they’re golden brown creates a rich foundation of flavor that makes all the difference in this simple dish.

Another common error is adding the corned beef too early – it’s best to wait until your onions are fully cooked and your tomatoes have reduced slightly, as this prevents the meat from becoming too mushy and helps maintain its texture.

When it comes to the rice, using freshly cooked rice that’s still hot can make your dish sticky and gummy – instead, use day-old rice that’s been chilled in the fridge, or let freshly cooked rice cool down for at least 30 minutes before combining it with other ingredients.

For the best flavor balance, add your hot sauce gradually and taste as you go, since different brands vary in heat levels and it’s much easier to add more heat than to fix an overly spicy dish.

What to Serve With Corned Beef and Rice?

This hearty corned beef and rice dish pairs really well with simple vegetable sides that can balance out the rich, savory flavors. A quick sautéed cabbage or steamed broccoli makes a perfect veggie companion, and the mild flavors won’t compete with the spicy kick from the hot sauce. I like to serve this with a fresh cucumber salad dressed with just a bit of lime juice and salt – it adds a nice cooling crunch to each bite. If you want to keep things super casual, some buttered bread rolls on the side are great for soaking up any extra sauce from the plate.

Storage Instructions

Keep Fresh: Let your corned beef and rice cool down completely, then pop it in an airtight container. It’ll stay good in the fridge for up to 3 days. The flavors actually get better after a day as everything mingles together!

Freeze: This dish is perfect for batch cooking! Portion it into freezer-safe containers and it’ll keep for up to 2 months. Just make sure to label the containers with the date – you’ll thank yourself later.

Warm Up: When you’re ready to eat your leftovers, just heat them in the microwave for 2-3 minutes, stirring halfway through. You can also warm it up in a pan on the stove – just add a splash of water to keep the rice from drying out. Give it a good stir while heating to make sure everything’s heated evenly.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 150-170 g

Ingredients

• Cooking oil
• 1 onion
• 300g corned beef (canned or fresh)
• 200g sweetcorn (canned)
• 400g diced tomatoes (canned)
• 600g prepared rice (or cook 250g uncooked rice)
• 2-3 splashes hot pepper sauce

Step 1: Sauté the Onion

Begin by heating a small amount of oil in a medium-sized pot over medium heat.

Add diced onions and sauté them for 4-5 minutes until they are browned and become fragrant, stirring occasionally to ensure even cooking.

Step 2: Cook the Corned Beef

Add the corned beef to the pot with the sautéed onions.

Cook for about 2 minutes, breaking up the corned beef slightly and allowing it to blend with the onions, developing its flavor.

Step 3: Incorporate Vegetables and Seasonings

Add sweetcorn and canned tomatoes to the pot, including the juices.

Rinse the empty tomato can with a bit of water and pour that into the pot as well.

Then, add a few dashes of Tabasco sauce and salt to taste.

Stir the mixture to combine all ingredients thoroughly.

Step 4: Simmer the Mixture

Bring the mixture to a boil, then reduce the heat to low to let it simmer gently for 10-15 minutes.

This will allow the flavors to meld together beautifully.

Stir occasionally to prevent sticking.

Step 5: Add Rice and Finalize Seasoning

Gently fold in the cooked rice, stirring well to ensure it is evenly distributed throughout the pot.

Taste the mixture and adjust the seasoning if necessary, adding more salt or Tabasco if desired.

Your delicious corned beef and rice dish is now ready to be served.