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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