| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Pork, Mexican |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Salad oil |
| 1 |
lb |
Frankfurters, quartered lengthwise |
| 1 |
md |
Onion, chopped |
| 1 |
lg |
Clove gaerlic, crushed |
| 1 |
cn |
Whole tomatoes (1 pound) |
| 1 |
cn |
Pinto beans (15 ounces) |
| 1 |
c |
Chunky salsa |
| 2/3 |
c |
Uncooked long-grain rice |
| 2 |
ts |
Chili powder |
| 1 |
c |
Shredded Monterey Jack cheese with jalapeno |
INSTRUCTIONS
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 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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