Ingredients
1 can Libby's corned beef
1 medium onion, sliced
4 tsp of vegetable oil
1/2 tsp golden ray margarine
1 tsp Jamaican pimento seeds
2 scallions, chopped
1 medium potato, cubed
1 sprig of Thyme
1 scotch bonnet pepper
1/2 tsp margarine (for rice)
2 1/2 cups of Canilla white rice
season salt, black pepper and garlic powder to taste
Directions
Wash rice and prepare rice to steam. Once rice is steamed to perfection add 1/2 teaspoon of your favorite margarine to melt over steamed rice.
Add 4 teaspoon of vegetable oil to frying pan and fry sliced onion, chopped scallion and pimento seeds and fry until onion and scallion are soft take them out and drain them.
Fry the potatoes until they are golden brown.
Drain the potatoes but leave the pimento seeds in the remaining oil to fry the bully beef. Fry the bully beef in the remaining oil and add 1/2 teaspoon of Golden ray margarine, fry lighty by stirring back forth, then add the onions, scallions, potatoes, and thyme.
Add a little water to allow bully beef to steam a little. Once bully beef is steamed add the scotch bonnet pepper on top. Enjoy.
