Ingredient ! 12 ounces of libby’s canned corned beef. 2 -3 teaspoons vegetable oil. 4 garlic cloves, minced. 1 small onion, sliced into rings . 1 medium potato, cut into cubes. 2 roma tomatoes, diced. salt and pepper. one by four cup water. 1 cup of freshly cooked jasmine rice.
Preparation ! Place corned beef in a bowl, pull it apart with a fork, and set aside. In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper. Add garlic, sauté for about 30 seconds. Add onion rings and sauté for a minute. Add the tomatoes and sauté for a minute. Throw in the corned beef and sauté with the other ingredients for 2 minutes. Season with salt and pepper to taste.
Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist. Serve over white rice..