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
  350 F for 15-20 minutes.
 
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