Cinco de Mayo >
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Cinco De Mayo Casserole
1 cup of Mahatma Extra Long Grain
2 cups of chicken broth
1 pound of mild pork sausage or chorizo
2 medium onions, chopped
3 Garlic
1/2 cup of celery, chopped
2 cans of veg-All Mixed Vegetables,
one 6 ounce can of tomato paste
1 cup of chicken broth
1 1/2 teaspoons of cumin
1 teaspoon of chili powder
1 cup of water
1 small head of cabbage, coarsely
2 tablespoons of margarine
1/2 cup of shredded Monterey Jack
1/2 cup of shredded Cheddar |
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Preheat oven to 350ºF. 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 350ºF. for 15-20 minutes. 8 Servings From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
 
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