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Cinco de Mayo Casserole




Source of Recipe


Marla


List of Ingredients




Cinco de Mayo Casserole


1 cup Mahatma Extra Long Grain Rice
2 cups chicken broth
1 pound mild pork sausage or chorizo
2 medium onions, chopped
3 cloves garlic
1/2 cup celery, chopped
2 15-oz. cans Veg-All Mixed Vegetables, drained
1 6-oz. can tomato paste
1 cup chicken broth
1 1/2 teaspoon cumin
1 teaspoon chili powder
1 cup water
1 small head of cabbage, coarsely chopped
2 tablespoons margarine
1/2 c. shredded Monterey Jack Cheese
1/2 cup shredded cheddar cheese

Recipe




Preheat oven to 350 degrees.

Prepare rice according to pkg. directions using 2-c. chicken broth as the liquid.

Brown sausage in a large skillet.

Add onions, garlic and celery. Continue to cook until vegetables are tender.

Add Veg-All, tomato paste, 1 cup chicken broth, cumin, chili powder and cooked rice.

In another skillet, bring 1 cup of water to a boil.

Add coarsely chopped cabbage, stir until wilted, about 1 minute.

Melt margarine in the bottom of 9x11 baking dish.

Place 1/2 of cabbage in bottom of baking dish. Top with 1/2 of rice/vegetable mixture.

Repeat for second layer. Top with cheeses.

Bake uncovered @ 350° for 15-20 minutes

Serves 6-8