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Salmagundi Bake Recipe

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This recipe for Salmagundi Bake is from The Heck/Wiesener Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ cup long-grain white rice
1 tbsp. vegetable oil
1 onion, minced
1 green pepper, chopped
¾ tsp salt
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. pepper
2 garlic cloves, minced
1 lb. 85% lean ground beef
2 (8 oz) cans tomato sauce
1½ cups frozen corn, thawed
1 cup low-sodium chicken broth
Directions:
Directions:
Heat oven to 375º. Rack should be in middle position. Grease an 11 by 7-inch baking dish. Spread the uncooked rice over the bottom of the pan and set aside.
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion, bell pepper, and salt and cook, stirring occasionally, until softened, 5-7 minutes. Stir in the chili powder, cumin, coriander, and pepper and cook until the spices darken slightly and are fragrant, about 2 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add the beef, increase the heat to medium high, and cook, breaking up any large clumps with a wooden spoon, until no longer pink, about 5 minutes. Stir in the tomato sauce, corn and broth, bring to a simmer, and aside off the heat.
Pour the beef mixture evenly over the rice. Place the baking dish on a foil-lined rimmed baking sheet, cover with foil, and bake until the sauce is bubbling and the rice is tener, 35-40 minutes.
Cool for 10 minutes before serving.

 

 

 

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