In a medium pot add 2 cups of rice, 3 cups of water, and 2 tablespoons of butter.
Cook, uncovered, on high until boiling.
Cover and turn heat down to low to maintain simmer for 15 minutes.
Remove from heat for 10 minutes, then start sauce.
In a Medium Sauce Pan, drain and place Potatoes and Kidney Beans.
Add in Tomato Sauce and Seasoning.
Cook over Medium Heat to a simmer.
Break up Corned Beef and add to the Medium Sauce Pan.
Heat to a simmer again.
Remove cover from rice and fluff with a fork.
Divide rice up across 4 dishes (approx 2 scoops with rice spoon).
Divide sauce and place on top of 4 dishes.
Highly recommend draining beans and potatoes. For fewer servings, reduce rice ingredients. Sauce stores for leftovers the next day and rice is easy to make. Also, recommended recipe for rice from the package is acceptable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 728 (65%)|
|Amt Per Serving||% DV|
|Total Fat 80.9g||108 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 46.3g|
|Polyunsanturated Fat 23.1g|
|Cholesterol 0mg||0 %|
|Sodium 241.8mg||8 %|
|Potassium 212.2mg||6 %|
|Total Carbohydrate 90.7g||27 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 86.9g|
|Protein 8.7g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1123
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