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Puerto Rican Corned Beef

A childhood favorite of mine and a Puerto Rican classic! This quick, one-pan meal combines savory corned beef, sofrito, sweet corn, potatoes, and sausage, all served over fluffy white rice. Ready in under 30 minutes, it’s easy, and budget-friendly.
Print Recipe
Plate or white rice and Puerto Rican corned beef served in a round bowl on a table.
Prep Time:5 minutes

Ingredients

  • 1 can of corned beef
  • 1 small can of tomato sauce
  • 1 can of sweet corn drained
  • 1 small potato peeled and diced
  • 1 packet of sausage your choice
  • 1-2 tablespoons of sofrito or "regalito"
  • 1 tablespoon canola oil
  • White rice cooked, for serving

Instructions

  • Peel and dice your potato into small cubes.
  • Heat the canola oil in a saucepan over medium-low heat.
  • Add the potatoes and sauté until they are lightly golden and starting to soften.
  • Open the can of corned beef using the key provided. (Pro tip: Pierce a small hole on top first to release the vacuum pressure and make it easier to open!)
  • Add the corned beef to the pan, breaking it apart with a spatula. It’s already cooked, so you just want to heat it through.
  • Stir in the sofrito for that authentic Puerto Rican taste.
  • Add the tomato sauce and give everything a good mix.
  • Toss in the drained corn.
  • Cover the pan and reduce the heat to low.
  • Let it cook for about 10 minutes, or until the potatoes are tender and all the flavors have melded together.
  • Serve your corned beef over fluffy white rice and pair it with tostones, maduros, or a fresh avocado slice.

Video

Notes

 
  • You can adjust the amount of sofrito based on your taste preference.
  • For a spicier twist, add a pinch of red pepper flakes.
  • This dish stores well in the fridge for up to 3 days.