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Dale Talde’s Filipino Corned Beef with Rice

You’ll flip for this Filipino Corned Beef with Rice dish. With canned ingredients like tomatoes and corned beef, this creative homemade meal will be on the table in just 30 minutes.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

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Dale Talde’s Filipino Corned Beef with Rice


2 cups jasmine rice
2 cups water
2 tablespoons vegetable oil
1 small white onion, sliced
2 cloves garlic, finely chopped
1 16-ounce can tomatoes, chopped
1 12-ounce can corned beef
1 small potato, peeled and diced
1 teaspoon black pepper
6 large eggs


Combine rice and water in rice cooker, or in a small pot, heat rice and water to boiling. Reduce heat to low; cover and simmer 20 minutes until rice is tender.

In a skillet, heat vegetable oil. Add white onion and sauté at medium heat to get nice caramelization on the onion, roughly 5 minutes. Add garlic, sauté for another 4-5 minutes, then add chopped tomato. Cook the tomatoes until the water has cooked out, roughly 10-12 minutes. Add corned beef, potato and pepper; sauté for 8 minutes. Then serve with white rice.

Top with sunny-side up eggs, if desired.

Nutrition Information Per Serving:

Calories 507; Total Fat 18g (Sat 6g, Trans 0g); Cholesterol 235mg; Sodium 667mg; Total Carbohydrates 56g; Dietary Fiber 2g; Sugars 2g; Protein 27g; Vitamin A 344IU; Vitamin C 8mg; Calcium 80mg; Iron 5.5mg; Vitamin D 47IU; Folate 181mcg

% Daily Value: Vitamin A 7%; Vitamin C 14%; Calcium 8%; Iron 30%