Hot Dogs 'n' Rice Recipe

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When my husband was a child, his mother made this economical entree during the lean times. It never failed to fill up her hungry family. Kids today like it, too.—Susan Martin, Redwood City, California
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:5 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 5 servings


  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 2 tablespoons vegetable oil
  • 1 cup uncooked long grain rice
  • 1-1/2 cups water, divided
  • 5 hot dogs, halved lengthwise and cut into 1/2-inch slices
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 3 tablespoons ketchup

Nutritional Facts

1 cup: 373 calories, 19g fat (6g saturated fat), 25mg cholesterol, 719mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 9g protein.


  1. In a large skillet, saute onion and green pepper in oil until tender. Add rice; cook and stir for 2-3 minutes. Add 1-1/4 cups water and hot dogs. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes. Add the tomatoes, ketchup and remaining water. Cover and cook until rice is tender. Yield: 5 servings.
Originally published as Hot Dogs 'n' Rice in Casserole Cookbook 2001, p83

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AnnieT4 User ID: 5715841 128300
Reviewed Jan. 14, 2014

"Nice flavor combination and always a hit! I usually make the hot dog mixture without the rice (omitting water) and serve it over steamed rice. Other than that, I follow the recipe as is."

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