A comforting winter dish in the middle of the week when you need an easy protein and veggie filled one-pan dinner.
1 lb. lean ground beef
2 cups cooked Baker Farm’s Popcorn Rice
1 large yellow onion
1 garlic clove | smashed or diced
1 red and 1 green bell pepper | diced
1 ½ chopped tomatoes (I used tomatoes from last season that I had canned)
1 lb. corn on the cob ( I used SHF Corn Relish - if you use a pickle product like our relish then omit the additional vinegar below)
1 bundle Swiss chard | rough chopped
2 tsp vinegar (apple or white)
1 cup parmesan cheese | Coarsely grated
6 slices bacon
Salt & pepper | to taste
Fry up the bacon.
Once bacon it done, remove to drain on paper towels.
Reserve 3 tablespoons of the drippings left in the pan (or use olive oil and forget cooking bacon).
Sauté onion, garlic and red and green peppers in a bit of olive oil (or bacon drippings) then add ground beef cook for 15 minutes until meat is completely done.
Place the meat and onion mixture in a strainer and allow the grease to drain off.
Cook rice according to package directions.
After rice is done, allow it to cool while you prep the chard.
Add cooked rice to beef and onion, add seasoning and gently mix all together.
Add chopped tomatoes.
Take out half cooked meat mixture and set aside.
Wash Swiss chard and roughly chop in larger pieces. Remove stems if you like, optional to use or not.
In a deep casserole approximately 9 x 12, add the first layer using ½ of the beef veggie mixture, lay half of the rough chopped chard and top with the remaining 1/2 meat mixture.
Bake in oven at 350 degree F, covered for 30 minutes.
Uncover and top with cheese then broil to melt (optional to add cheese or not).
Crumble over the top 6 slices of bacon (optional).
*Notes From the Kitchen | This recipe can be change in many ways. Omitting the bacon and cheese and sub using olive oil to sauté the onions will make it a healthier dish. Serve with fresh yogurt to complement the healthier version.