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Mexicali Franks Recipe
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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 -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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