Mexican Hot Dogs

Mexican Hot Dogs

1 cup long grain white rice

2 cups water

½ tsp. salt

5 hot dogs, sliced not all the way through, lengthwise

¾ cup garden fresh salsa

¾ cup prepared salsa

¾ cup stewed tomatoes

1 cup shredded Monterey Colby Jack cheese

2 Chile peppers, thinly sliced

Preheat oven 350º

Cook rice according to package instructions. Place hot dogs in lightly greased glass dish. Cover with fresh garden salsa. Combine prepared salsa and stewed tomatoes. Mix with 2¼ cups of cooked rice. Spread over hot dog mixture. Sprinkle with cheese and top with slice Chile peppers.

Bake 350º for 40 minutes. Serve with sour cream and guacamole.

© Crackerberries 2014