First put the rice in a pan. A cup full for each person you’re cooking for.
If you put in a cup full of rice put in two cup fulls of water. Sprinkle in the salt and pepper and put in a dollop of butter. Put on a medium heat to boil.
Chop up the onion and pepper into small slices.
Whilst the rice is boiling put a splash of olive oil in a pan and fry the onion and pepper. Once that’s browned add the corned beef. You may have to chop it up before you add it to the pan as it comes out in a huge block. Simmer it on a low heat so it doesn’t burn but so it breaks up. Stir it with the pepper and onion.
Sprinkle the herbs and all purpose on the corned beef and stir. Don’t add to much all purpose as the corned beef is salty as it is.
Let the corned beef simmer on a very low heat. Once the rice is ready you can share it out with the corned beef.
There you are, a meal under 15 minutes. A ledge meat to take to work to have for lunch as it’s also delicious cold! 🙂