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.
  
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