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 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 ]