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 ]