Mexicali Franks

Mexicali Franks Makes 6 servings 2 Tbsp. salad oil 1 lb. frankfurters, quartered lengthwise 1 med. onion, chopped 1 large clove garlic, crushed 16 oz. can diced tomatoes 15 oz. can pinto beans 2/3 c. uncooked long-grain rice 2 t. chili powder 1 c. chunky salsa 1/2 c. water 1 c. (4 oz.) shredded Monterey Jack cheese with jalapeno (if available) Cilantro (fresh coriander) leaves In large skillet, heat oil over medium-high heat until hot. Add frankfurters; saute until browned. With slotted spoon, remove from pan; place on one side of serving platter. Keep warm. To drippings in skillet, add onion and garlic; saute 2 minutes. Add tomatoes and their liquid, beans and their liquid, rice, chili powder, salsa and water. Bring to boiling; 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.

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