Mexicali Franks Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Salad oil,
1 lbs: Frankfurters, quartered lengthwise
1 medium: Onion, chopped
1 large: Clove gaerlic, crushed
1 can: Whole tomatoes, 1 pound
1 can: Pinto beans, 15 ounces
1 cup: Chunky salsa,
2/3 cup: Uncooked long-grain rice,
2 tsp: Chili powder,
1 cup: Shredded Monterey Jack cheese with jalapeno,
Directions:
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.
[ McCALLS; January 1990 ]
Source from luhu.jp
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.
[ McCALLS; January 1990 ]
Source from luhu.jp