Chile Spiced Cabbage and Rice

Photo by Cecelia H.
Adapted from ortega.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ortega.com

Ingredients

  • 1

    pound ground pork, cooked and drained

  • 1

    can (7-oz.) ORTEGA Diced Green Chiles

  • 1

    cup chopped onion

  • 1

    can (14.5-oz.) diced tomatoes, undrained

  • 1

    can (8-oz.) tomato sauce

  • 1/2

    cup uncooked rice

  • 1

    clove garlic, chopped

  • 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

Directions

PREHEAT oven to 350°F. Grease 13 x 9-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.

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