Mexican Hot Dogs Casserole - cooking recipe

Ingredients

4 hot dogs, sliced crosswise into wheels (4 to 5 hot dogs)
1 Tbsp. butter or oleo
1 tsp. ground cumin
10 oz. box frozen kernel corn, thawed
1 tomato, seeded and chopped
1 c. bottled salsa
1 c. rice
2 c. cold water
1/2 tsp. salt
1 Tbsp. oleo

Preparation

Heat the 1 tablespoon butter or oleo and cumin in nonstick skillet. Add the hot dogs and cook 3 minutes. Cook tomato and frozen corn 3 minutes. Add to hot dog mixture. Add the salsa to above mixture and heat through. Serve over cooked rice. Serves 4.