Chile Spiced Cabbage and Rice
Here's a perfect dish to serve when you are looking for something a little different. Warm cornbread right out of the oven would make a perfect accompaniment.
1 pound ground pork, cooked and drained
1 (7-ounce) can ORTEGA Diced Green Chiles
1 cup chopped onion
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1/2 cup uncooked rice
3 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 head small cabbage, diced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
- Preheat oven to 350°F (175°C). Grease 13x9x2-inch baking dish.
- Combine pork, chiles, onion, tomatoes with juice, tomato sauce, rice, garlic, chili powder and cumin in medium bowl. Transfer to prepared baking dish. Top with cabbage, cheddar cheese and Monterey Jack cheese; cover.
- Bake for 55 to 60 minutes or until rice is tender. Season with salt and ground black pepper.
Makes 8 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.