Side Pannel
Cinco De Mayo Casserole
Cinco De Mayo Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles, Mexican
Ingredients List
- 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
Directions
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.
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.
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