- 1 tin Corned Beef
- 3 large potatoes
- 2 onions
- 1 cup rice
- 1 can Oxtail soup
- Grated cheese
Peel the potatoes and cut into 1cm square chunks, put a bit of oil in frying pan and cook potatoes till they start to colour and are turning soft.
Add the sliced onions and cook till they are soft.
Add the washed rice and cook for two minutes
Add the soup to the mixture, then fill the empty can with cold water to half full and add that to the pan, stir mixture well, season with pepper. Keep stirring the mixture till the rice has absorbed all the liquid and the rice is soft. Takes about 40 minutes.
When ready sprinkle with grated cheese and melt under the grill till cheese is bubbling and brown.
Serve straight away.