Free Recipe Cinco De Mayo Casserole
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Cinco De Mayo Casserole Recipe
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
Cinco De Mayo Casserole Preparation
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 9×11 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 8
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