Prep 15 mins
Cook 30 mins
This recipe goes WAY back to my childhood. My Mother found it in a woman's magazine, and it became a family staple. My older sister used to come home, from college, and ask my Mom to make it, just because she LOVED the aroma in the house, when it was cooking. I was so happy the day my newly married daughter called me, and asked me for the recipe, so she could make it for her husband. THEN, not too long after that, my son called and asked, for it, because he wanted to make it for his wife! That's three generations making this for their families. The recipe has evolved a bit, since I was a little girl, but only for the better. I must admit, that many children pick out the bell pepper slices, but that's OK. For me, it isn't Wienies Creole without the bell peppers.
- 1 yellow onion (Large)
- 1 green bell pepper (Large)
- 1 (28 ounce) canpeeled diced tomatoes (include juice)
- 1 (6 ounce) can tomato paste
- 1 1⁄2 cups water
- 3 garlic cloves (large, finely diced)
- 1 lb hot dog (Hebrew National are the best tasting, for this)
- 12 ounces cheddar cheese (grated)
- Tabasco sauce (optional, Each person adds their own, to taste)
- 1 cup rice (may use long grain white rice, or brown rice)
- 2 cups water
- 1⁄2 teaspoon salt
- Peel off outer layer and slice roots off onion, then slice in half - top to bottom.
- Lay flat side down, and slice thin rings, crosswise on onion.Separate rings and place onions in large sauce pan, on stove.
- Cut bell pepper in half - top to bottom, clean out seeds and white pith. Then slice into long strips. Bunch strips together, then cut them all in half, and put in pan with onions.
- Pour Canned tomatoes and juice into sauce pan, with onion and bell pepper slices into large pan.
- Put tomato paste and water in a bowl and mix until smooth. Add to tomato mixture
- Place on stove, with tight fitting lid, and bring to a boil. Lower heat to lowest setting and simmer for 20 minutes, or until onion and bell pepper are tender. Enjoy the aroma, it's wonderful.
- Slice hot dogs crosswise, into 1/4 inch discs, and stir into tomato, onion, and pepper mixture. Return to a boil, lower heat and simmer for 5 minutes, until hot dogs have plumped up.
- While the tomato, onion and pepper mixture is simmering on the stove. Cook the rice as follows:.
- Place rice, water, and salt into a sauce pan (with a tight fitting lid), on the stove. Bring the water to a boil, and lower to lowest setting.
- Simmer for 20 minutes, without opening, or stirring. After 20 minutes, remove from heat and fluff the rice. Replace the lid and let sit for another 10 minutes. Serve when all moisture is absorbed into the rice.
- When above ingredients are all finished cooking. Prepare individual servings in bowls, by putting a large spoon full of rice, in the bowl, 1/4 cup grated cheddar cheese over the rice, 2-3 large spoons full of tomato/hot dog mixture, and top with a few sprinkles of cheddar cheese, for presentation.
- If you like your food to be hot and spicy, add a few drops of Tabasco Sauce, to bowl and mix around, just before eating.
This is very good and economical. I reduced the recipe to 2 servings and used 3 plum tomatoes that were very ripe. I did use Hebrew National hot dogs as I agree they are better tasting. The rice was piled into the middle of the bowl with the wienies spooned around it. A little Cajun seasoning was added with the tomatoes. This is something I would consider making again for a quick dinner or lunch. Made for *PAC Spring 2009*