Cinco de Mayo Casserole
Source of Recipe
Internet
List of Ingredients
1 c Mahatma Extra Long Grain Rice
2 c Chicken broth
1 lb Mild pork sausage or chorizo
2 md Onions, chopped
3 Garlic cloves
1/2 c Celery, chopped
2 cn Veg All Mixed Vegetables, drained (15 oz)
1 cn Tomato paste (6 oz)
1 c Chicken broth
1 1/2 t Cumin
1 t Chili powder
1 c Water
1 sm Head of cabbage, coarsely chopped
2 tb Margarine
1/2 c Shredded Monterey Jack
1/2 c Shredded Cheddar
Recipe
Preheat oven to 350 F.
Prepare rice according to package directions using 2 cups chicken broth as the liquid. While rice is cooking, 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 a separate skillet, bring one cup of water to a boil. Add coarsely chopped cabbage and stir until wilted, about 1 minute.
Melt margarine in the bottom of a 9x11" 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 uncovered at 350 F. for 15 20 minutes.
YIELD: 8 Servings
|
|
member logon
