Bully Beef Casserole

Cook the rice according to package directions in a separate pot until tender and fluffy, about 15-20 minutes.

While the rice cooks, heat a large casserole dish or heavy-bottomed pot over medium heat and add the corned beef, breaking it into small chunks with a spoon.

Stir the corned beef constantly for 3-4 minutes to warm through and render any fat, then pour off excess liquid if needed.

Add the tomatoes to the pot, breaking them up with the back of a spoon to create a chunky sauce.

Pour in the coconut cream and stir gently to combine all ingredients, ensuring even distribution throughout the mixture.

Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.

Spoon the cooked rice into serving bowls and top with the bully beef and tomato-coconut mixture, dividing evenly among four portions.