Poor Man's Corned Beef Supper

• 1 can corned beef
• 1 8 oz (224 grm). jar Spanish olives
• 5 small red potatoes, cubed
• 3 tbsp (45 ml) olive oil
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) black pepper
• 1 8 oz (224 grm). can tomato sauce
• 2 cups (475 ml) white rice
• 2 cups (475 ml) water
• 1 tsp (5 ml) salt

1. In large sauce pan add 1 tbsp (15 ml) olive oil and corned beef.
2. Cook corned beef until separated; add tomato sauce.
3. Add garlic, black pepper, olives and potatoes.
4. Cover and cook at medium heat until potatoes are tender.
5. In separate sauce pan with lid add rice, water, salt and oil
6. Bring to a rolling boil and stir; cover and cook 20 minutes.
7. Serve corned beef over rice.

corned beef, spanish olives, red potatoes, olive oil, garlic, black pepper, tomato sauce, white rice, water, salt

Taken from online-cookbook.com/goto/cook/rpage/0013FD (may not work)