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Title: Mexicali Franks
Categories: Pork Mexican
Yield: 6 Servings
| 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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