Mexicali Franks

• 1 lb. frankfurters, quartered lengthwise
• 1 medium onion, chopped
• 1 large clove garlic, chopped
• 1 (1 lb.) can whole tomatoes
• 1 (15 oz.) can pinto beans
• 1 c. chunky salsa
• 2/3 c. uncooked rice
• 2 tsp. chili powder
• 1 c. shredded Jack cheese with jalapeno
• 2 Tbsp. cooking oil
• 1/2 c. water

1. In large skillet, heat oil over medium-high heat until hot. Add frankfurters and saute until browned.
2. Remove with slotted spoon; place on serving dish and keep warm.
3. Add onions and garlic to drippings and saute 2 minutes.
4. Add tomatoes and their liquid, beans and their liquid, salsa, rice, chili powder and water. Bring to boil and simmer, covered, 15 minutes or until rice is cooked.
5. Sprinkle cheese over rice and serve with frankfurters.

frankfurters, onion, clove garlic, tomatoes, pinto beans, chunky salsa, rice, chili powder, jalapeno, cooking oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445800 (may not work)