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Recipe by: ylann
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See below ingredients and instructions 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 ]
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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