Jamaican Corned Beef and Cabbage with Rice
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Ingredients
- 340 g tinned corned beef
- 400 g cabbage, roughly chopped
- 1 onion
- 400 g chopped tomatoes
- 1 scotch bonnet chilli
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 511 kcal
- Protein
- 30.4 g
- Carbohydrate
- 68.9 g
- of which sugars
- 9.1 g
- Fat
- 11.3 g
- of which saturates
- 4.9 g
- Fibre
- 5.1 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in a little oil for 5 minutes until softened, then add the chopped tomatoes and the finely chopped scotch bonnet chilli.
- 2
Simmer the sauce for 8 minutes until it thickens slightly.
- 3
Break the corned beef into chunks and stir into the sauce, cooking for 3-4 minutes until hot through.
- 4
Add the chopped cabbage, cover and cook for 8-10 minutes until the cabbage is tender.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the corned beef and cabbage.
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