1 lb. franks, quartered lengthwise
1 onion, chopped
1 clove garlic, chopped
1 (1 lb.) can whole tomatoes
3/4 c. uncooked long grain rice
1 (15 oz.) can pinto beans
1 tbsp. chili powder
1 can chunky salsa
1 c. (4 oz.) Monterey Jack cheese
1/2 c. water

In a large skillet heat 2 tablespoons salad oil. Add frankfurters, saute until browned. With slotted spoon remove to platter and keep warm in oven (200 degrees). To drippings add onion and garlic and saute 2 minutes. Add tomatoes, beans, salsa, rice, chili powder and 1/2 cup water. Bring to a boil. Simmer covered 15 minutes or until rice is done. Spoon mixture to frankfurter platter. Sprinkle cheese over rice mixture.