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Bully Beef & Rice
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Ingredients
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
Directions
- 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.
Cooking time: 45 minutes
Serves: 6
Submitted by: Michelle
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