Yield: 6 servings 

2 tb Salad oil
12 oz. (1 pkg.) Stevens Hotdogs , quartered
-lengthwise
1 med Onion, chopped
1 lg Clove garlic, 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 (cilantro) leaves

In a large skillet, heat oil over medium-high heat. Add the hotdogs; sauté 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; sauté 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 hotdogs on platter. Sprinkle cheese over rice. Garnish with cilantro leaves.