Mexicali Franks
Yield
6 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | pound |
frankfurters (hot dogs)
quartered |
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
garlic cloves
crushed |
*
|
| 1 | can |
tomatoes
whole |
*
|
| 1 | can |
pinto beans
|
*
|
| 1 | cup |
salsa
|
|
| ⅔ | cup |
long grain rice
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 453.6 | g |
frankfurters (hot dogs)
quartered |
|
| 1 | medium |
onions
chopped |
|
| 1 | large |
garlic cloves
crushed |
*
|
| 1 | can |
tomatoes
whole |
*
|
| 1 | can |
pinto beans
|
*
|
| 237 | ml |
salsa
|
|
| 158 | ml |
long grain rice
|
|
| 1E+1 | ml |
chili powder
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
Directions
In a large skillet, heat oil over medium-high heat.
Add the frankfurters; sauté 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; sauté 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.
