| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables | Mexican | Casseroles, Mexican | 8 | Servings |
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 | ts | Cumin |
| 1 | ts | 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 |
INSTRUCTIONS
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 35'F. 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
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