Quick Spanish Pot Roast - cooking recipe

Ingredients

2 bags success boil-in-the-bag rice
17 ounces fully cooked beef roast, undrained
10 ounces ro-tel diced tomatoes and green chilies, undrained
7 ounces olives, drained
15 1/4 ounces del monte Mexican-style corn

Preparation

Cook rice according to package directions.
Place Beef roast, tomatoes, and olives in large saute pan.
Cover and cook and stir for 10 minutes or until thoroughly heated and flavors are blended.
Mean while heat the corn.
Shred the beef and add the corn and serve over the rice.