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
