Recipe - Cinco De Mayo Casserole

1 cup Mahatma Extra Long Grain
Rice
2 cup Chicken broth
1 pound Mild pork sausage or chorizo
2 md Onions, chopped
3 Garlic cloves
One half cup Celery, chopped
2 cn VegAll Mixed Vegetables,
drained (15 oz)
1 cn Tomato paste (6 oz)
1 cup Chicken broth
1 One half teaspoon Cumin
1 teaspoon Chili powder
1 cup Water
1 small Head of cabbage, coarsely
chopped
2 tablespoon Margarine
One half cup Shredded Monterey Jack
One half cup 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 VegAll, 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 One half of the
cabbage in bottom of baking dish. Top with One half of rice/vegetable
mixture. Repeat for second layer. Top with cheeses. Bake uncovered at
35'F. for 1520 minutes.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip