Cinco De Mayo Casserole
Source of Recipe
Internet
List of Ingredients
1 cup extra long grain rice
1 can (14.5 oz.) Chicken Broth
1 lb. mild pork sausage or chorizo
2 medium onions, chopped
3 garlic cloves
1/2 cup celery, chopped
2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained
1 can (6 oz.) tomato paste
1 cup Chicken Broth
1 1/2 tsp. cumin
1 tsp. chili powder
1 cup water
1 small head of cabbage, coarsely chopped
2 Tbsp. margarine
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Recipe
Prepare rice according to package directions using 2 cups chicken broth as the liquid. In a large skillet, brown sausage. Add onions, garlic, and celery to sausage. Continue to cook until vegetables are tender.
Add Veg-All, tomato paste, chicken broth, cumin, chili powder, and cooked rice. In a separate large skillet, bring one cup of water to boil. Add coarsely chopped cabbage to water and stir until wilted (about one minute).
Melt margarine in the bottom of a 9 x 11-inch baking dish. Place 1/2 of the cabbage in bottom of baking dish. Top with 1/2 of rice/vegetable mixture. Repeat for second layer. Top with cheeses. Bake 15 to 20 minutes.
Makes 6 to 8 servings.
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