Serves: 4
Total Calories: 962

2 teaspoons olive oil
1/2 medium white onion, chopped
1/4 head of cabbage, shredded
1 medium tomato, peeled and finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 cup long-grain white rice
2 cups canned chicken broth or water
1 pound smoked sausage links, such as Portuguese linguica, cut into 1/4-inch rounds
1 tablespoon chopped fresh parsley or cilantro

1. In a 2-quart, wide saucepan, heat the oil over medium heat and cook the onion until translucent, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, 2 to 3 minutes. Add the tomatoes, oregano, and salt. Cook, stirring frequently until the tomato juices cook away and the mixture is nearly dry, 3 to 4 minutes. Add the rice and broth. Bring to a boil, uncovered. Stir to level the rice, reduce the heat to low, cover, and cook 18 to 20 minutes or until the liquid is absorbed and the rice is tender. Turn off the heat and let the rice stand 5 minutes.

2. Meanwhile, in a medium nonstick skillet, cook the sausage rounds until completely cooked and lightly browned, about 5 minutes. When the rice is cooked, fluff with a fork and transfer to a serving platter or shallow bowl. Arrange the sausage on top. Sprinkle with parsley. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 962
Calories from Fat: 424

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
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Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
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Green Rice
Horsemen’s Beans
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Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
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Rice with Sausage and Cabbage
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