Bully Beef and Rice

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tomatoes, diced
• 1 scotch bonnet pepper, minced (optional)
• 12 ounces canned corned beef, cubed
• 1 teaspoon dried thyme
• 1 tablespoon tomato ketchup
• 1/2 teaspoon black pepper
• 2 green onions, chopped
• 1/2 cup water
• 2 cups long-grain white rice, uncooked
• 3 cups water, for rice
• 1 teaspoon salt, for rice

Method

1. 1

   Rinse the rice under cold water until the water runs mostly clear, then drain.

2. 2

   In a 6-quart saucepan, combine the rinsed rice, 3 cups water, and 1 teaspoon salt. Bring to a boil over high heat.

   5:00 · Bring rice to a boil
3. 3

   Reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed.

   20:00 · Simmer rice
4. 4

   Remove the rice from heat and let it sit covered for 5 minutes, then fluff with a fork.

   5:00 · Rest rice
5. 5

   While the rice cooks, heat the vegetable oil in a 9-inch skillet over medium heat.

6. 6

   Add the diced onion and green bell pepper and cook, stirring occasionally, until softened.

   5:00 · Soften onion and pepper
7. 7

   Stir in the garlic and scotch bonnet pepper, if using, and cook until fragrant.

   1:00 · Cook garlic
8. 8

   Add the diced tomatoes, thyme, ketchup, and black pepper. Cook, stirring occasionally, until the tomatoes break down.

   5:00 · Cook down tomatoes
9. 9

   Break the cubed corned beef into chunks and add it to the skillet along with the 1/2 cup water. Stir to combine.

10. 10

    Reduce heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly and the flavors meld.

    10:00 · Simmer corned beef
11. 11

    Stir in the chopped green onions and remove the skillet from the heat.

12. 12

    Spoon the bully beef over the cooked rice and serve hot.