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Overhead photo of corned beef and rice on a white plate

Corned Beef and Rice

Jack Slobodian
This corned beef and rice recipe is quick and easy to make, using long-lasting ingredients that give you a healthy kick of essential vitamins. It’s an excellent recipe to keep on hand because it uses stable ingredients and only takes 25 minutes to make. Plus, it’s delicious!
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 3 People
Calories 600 kcal


  • Medium Pot


  • Vegetable Oil
  • 1 Onion
  • 300 g Corned Beef tinned or fresh
  • 200 g Sweetcorn tinned
  • 400 g Chopped Tomatoes tinned
  • 600 g Cooked Rice or cook 250g of raw rice
  • 2-3 dashes Tabasco Pepper Sauce


  • Heat oil in a medium-sized pot. Add onion and sauté for 4-5 minutes, until browned—next corned beef and cook for 2 minutes.
  • Add sweetcorn and tomatoes, rinse the can of tomatoes with water and add it to the pot. Next, add tabasco and salt, then stir. Bring to a boil, then simmer for 10-15 minutes. 
  • Add rice and mix, taste and adjust seasoning then and serve.


Any soft herbs laying around the kitchen? Herbs like parsley, chives and coriander are a great addition to garnish.


Calories: 600kcalCarbohydrates: 79gProtein: 24gFat: 21gSaturated Fat: 9gCholesterol: 54mgSodium: 1412mgPotassium: 817mgFiber: 4gSugar: 8gVitamin A: 332IUVitamin C: 46mgCalcium: 79mgIron: 4mg
Keyword Corned Beef and Rice
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