Recipe - Mexicali Franks

2 tablespoon Salad oil
1 pound 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 cup Chunky salsa
2/3 cup Uncooked longgrain rice
2 teaspoon Chili powder
1 cup Shredded Monterey Jack
cheese with jalapeno

peppers (4 ounces) Fresh coriander (cilanto) leaves

In a large skillet, heat oil over mediumhigh 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 One half 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 ]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini