Spanish Hot Dogs & Rice
Submitted by gloworm4
Sliced hot dogs simmered with stewed tomatoes, green peppers, and onions, served over fluffy rice. A budget-friendly 30-minute dinner the kids will actually eat.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minSometimes you just need dinner on the table in 30 minutes flat with whatever’s in the pantry. This is that recipe.
Hot dogs get sliced into coins and heated with stewed tomatoes, diced green pepper, and onion for a quick, saucy skillet meal. Spoon it over rice and you’ve got a filling dinner that costs next to nothing.
It’s the kind of no-fuss weeknight cooking that kids love and parents appreciate when the fridge is looking thin.
Variations
- Use smoked sausage or kielbasa instead of hot dogs for a smokier, more grown-up version.
- Stir in a can of kidney beans or black beans for extra protein and fiber.
- Add a splash of hot sauce or a pinch of cumin and chili powder to give it more of a Southwestern kick.
Kitchen Tips
- Start the rice first since it takes the longest. Everything else cooks while the rice steams.
- Cut the hot dogs into even coins so they heat through at the same rate.
Ingredients
Directions
Put rice on to cook.
While it’s cooking slice as many hot dogs as you have (lets say ½ pound or more) into pennies, about ½ inch thick.
Dice 1 green pepper. Dice onion.
Combine all the above, heat, while the rice is cooking.
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