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Mexicali franks

Yield: 6 Servings

Ingredients:

• 2 tb Salad oil
• 1 lb Frankfurters quartered -lengthwise
• 1 md Onion chopped
• 1 lg Clove gaerlic crushed
• 1 cn Whole tomatoes (1 pound)
• 1 cn Pinto beans (15 ounces)
• 1 c Chunky salsa
• 2/3 c Uncooked long-grain rice
• 2 ts Chili powder
• 1 c Shredded Monterey Jack

Instructions:

-cheese with jalapeno 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 1/2 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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