Riddim & Rice
Corned Beef, Garlic, Onion, and Bell Pepper Caribbean Stir-Fry Over Steamed Rice
30 minutes
Serves 4
DinnerCaribbean
Herb's take
From the islands, with rhythm: this stir-fried rice bowl turns classic Caribbean pantry staples into a dinner that’s colorful, aromatic, and ready before your playlist runs out. You’ll master the art of blooming aromatics and caramelizing canned corned beef for big flavor in no time.
Ingredients
Yield
4
Instructions
- 01Combine the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and cook for 16 minutes. Remove from heat and let rest, covered, for 10 minutes.
- 02While the rice cooks, heat the vegetable oil in a large skillet or wok over medium-high heat.
- 03Add the minced garlic and cook, stirring, for 30 seconds just until fragrant.
- 04Stir in the diced onion and bell pepper. Sauté for 4-5 minutes until softened and starting to brown.
- 05Add the diced corned beef. Cook, breaking it up slightly with a spatula, for 3-4 minutes until it crisps a bit around the edges.
- 06Clear a space in the pan and add the tomato paste. Stir for 1 minute to caramelize before mixing with the vegetables and corned beef.
- 07Sprinkle in the thyme and cook for 30 seconds, stirring to combine.
- 08Fluff the rested rice with a fork, then fold it into the skillet mixture until everything is evenly distributed and warmed through.
- 09Taste and season with salt and pepper as needed. Top with sliced scallions and serve with lime wedges on the side.
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