1 tablespoon of tomato puree
Seasoning – All-purpose seasoning, thyme or whatever you choose
2 tablespoons cooking vegetable/olive or other oil.
Chopped bell pepper – different colors for garnishing
Cook the rice in boiling water until soft but not done. This will reduce the cooking time of the stock and prevent it from burning too much. Wash to remove excess starch, drain and set aside.
Meanwhile, mix tomatoes with onion, ginger and pepper, and boil in a pan until dry. Once dry, add oil to the tomatoes with puree and fry for a few minutes.
Cut up the corned beef and add the tomatoes, along with stock cubes and seasonings. Stir and allow to simmer a bit before adding water.
After the broth boils, add rice so that the level of water and rice is almost the same. Slowly mix to combine thoroughly while checking the taste. Cook on low to medium heat to prevent burning.
After the water dries up, add the chopped pepper and stir.
Serve with plantains or eggs as a side.