Mexicali franks

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Salad oil
1 pounds Frankfurters, quartered lengthwise
1 medium Onion, chopped
1 large Clove gaerlic, crushed
1 can Whole tomatoes (1 pound)
1 can Pinto beans (15 ounces)
1 cup Chunky salsa
⅔ cup Uncooked long-grain rice
2 teaspoons Chili powder
1 cup Shredded Monterey Jack cheese with jalapeno

Directions

peppers (4 ounces) Fresh coriander (cilanto) leaves In a large skillet, heat oil over medium-high heat. Add the frankfurters; saute until browned. With a slotted spoon, remove from pan and place on one side of serving dish. Keep warm. To drippings in skillet, add onion and garlic; saute 2 minutes. Add tomatoes and their liquid, beans and their liquid, the salsa, rice, chili powder, and ½ cup water. Bring to boiling; reduce heat and simmer, covered, 15 minutes, or until rice is cooked. Spoon rice mixture next to frankfurters on platter. Sprinkle cheese over rice. Garnish with cilantro leaves.

Makes 6 servings.

[ McCALL'S; January 1990 ]

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