What you need
- RICE
- 1½ cups Canilla Extra Long Grain Rice
- 2⅝ cups water
- 1 tbsp plus 1½ tsp salted butter, divided
- ¾ tsp salt
- CORNED BEEF STEW
- 1 can Goya Corned Beef
- 2 tbsp vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 medium tomato, diced
- ½ cup tomato sauce
- ½ red bell pepper, diced, optional but recommended
- 1 tsp curry powder
- ½ tsp dried thyme
- ½ tsp paprika
- ¼ tsp black pepper
- 1 small Scotch bonnet or habanero, optional
- ½ Maggi cube or ½ beef bouillon cube, optional—taste first because the corned beef is salty
- ¼ cup water
Cooking timeline
- 0:00Rinse the rice
Rinse the rice 2–4 times until the water runs clear, then drain. Do not soak it.
- 0:03Boil the rice water
In a caldero, bring 2⅝ cups water, ¾ teaspoon salt, and 1½ teaspoons salted butter to a rolling boil.
- 0:06Cook exactly 16 minutes
Slowly pour in the rice and stir once gently. Cover tightly, reduce the heat to very low, and cook for exactly 16 minutes. Do not lift the lid.
- 0:22Rest exactly 7 minutes
Turn off the heat and leave the lid tightly closed for exactly 7 minutes. Do not lift the lid and do not add a towel.
- 0:29Butter + fluff
Add the remaining salted butter on top. Gently fluff with a fork, lifting from the bottom to keep the grains separate.
- 0:08Soften the onion
While the rice cooks, heat 2 tablespoons oil over medium heat. Add the yellow onion and cook for 5 minutes until soft.
- 0:13Add garlic + spices
Add the garlic and cook for 30 seconds. Add the curry powder, thyme, paprika, and black pepper and cook for another 30 seconds to bloom the spices.
- 0:14Cook the vegetables
Add the tomato and optional bell pepper and cook for 5 minutes.
- 0:19Simmer the sauce
Add the tomato sauce and ¼ cup water. Simmer for 7–10 minutes, stirring occasionally.
- 0:29Add the corned beef
Remove the corned beef from the can and crumble it into bite-sized pieces with a fork. Stir it into the sauce and simmer for 5–7 minutes, stirring occasionally.
- 0:36Taste + serve
Taste first. Add ½ Maggi cube or ½ bouillon cube only if needed, and do not add salt unless it truly needs it. Serve with the white rice.
Trust Me on This: Corned beef is already salty, so taste the finished stew before adding bouillon or any extra salt.