Thursday, May 8, 2008

Bully Beef And Rice

Cooking time 45 minutes.
Serves 6.

  • 1 can Libby's corned beef
  • 1 medium onion, sliced
  • 4 teaspoon of vegetable oil
  • 1/2 teaspoon golden ray margarine
  • 1 teaspoon Jamaican pimento seeds
  • 2 scallions, chopped
  • 1 medium potato, cubed
  • 1 sprig of Thyme
  • 1 scotch bonnet pepper
  • 1/2 teaspoon margarine (for rice)
  • 2 1/2 cups of Canilla white rice
  • season salt, black pepper and garlic powder to taste
  • Wash rice and prepare rice to steam. Once rice is steamed to perfection add 1/2 teaspoon of your favorite margarine to melt over steamed rice.
  • Add 4 teaspoon of vegetable oil to frying pan and fry sliced onion, chopped scallion and pimento seeds and fry until onion and scallion are soft take them out and drain them.
  • Fry the potatoes until they are golden brown.
  • Drain the potatoes but leave the pimento seeds in the remaining oil to fry the bully beef. Fry the bully beef in the remaining oil and add 1/2 teaspoon of Golden ray margarine, fry lighty by stirring back forth, then add the onions, scallions, potatoes, and thyme.
  • Add a little water to allow bully beef to steam a little. Once bully beef is steamed add the scotch bonnet pepper on top. Enjoy.

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