12 ounces of libby's canned corned beef
2 -3 teaspoons vegetable oil
4 garlic cloves, minced (to taste)
1 small onion, sliced into rings (to taste)
1 medium potato, cut into cubes
2 roma tomatoes, diced (to taste)
1⁄4 cup water
1 cup of freshly cooked jasmine rice
Place corned beef in a small bowl, pull it apart with a fork, and set aside.
In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
Add garlic, sauté for about 30 seconds.
Add onion rings and sauté for a minute.
Add the tomatoes and sauté for a minute.
Throw in the corned beef and sauté with the other ingredients for 2 minutes.
Season with salt and pepper to taste.
Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
Serve over white rice.
