Cinco De Mayo Casserole

8 Servings

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Cinco De Mayo Casserole Ingredients

1 c Mahatma Extra Long Grain	1 c Chicken broth
2 c Chicken broth	1 1/2 ts Cumin
1 lb Mild pork sausage or chorizo	1 ts Chili powder
2 md Onions, chopped	1 c Water
3 Garlic cloves	1 sm Head of cabbage, coarsely
1/2 c Celery, chopped	2 tb Margarine
2 cn Veg-All Mixed Vegetables,	1/2 c Shredded Monterey Jack
1 cn Tomato paste (6 oz)	1/2 c Shredded Cheddar

Instructions for Cinco De Mayo Casserole

Preheat oven to 350F. 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 35F. for 15-20 minutes. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Main Ingredient: ChickenCuisine: Mexican