Categories: Pork/ham, Mexican 
      Yield: 6 servings 
  
      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 ]