Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Salad oil 1 cn Pinto beans (15 ounces)
1 lb Frankfurters, quartered 1 c Chunky salsa
-lengthwise 2/3 c Uncooked long-grain rice
1 md Onion, chopped 2 ts Chili powder
1 lg Clove gaerlic, crushed 1 c Shredded Monterey Jack
1 cn Whole tomatoes (1 pound) -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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