Cinco de Mayo Casserole

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Cinco de Mayo Casserole
Categories: Casseroles, Mexican
Yield: 8 servings

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

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.

MMMMM