Green Rice III recipe

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Ingredients

2 tablespoons olive oil
2 bunches green onions, sliced, white parts and tops separated
2 jalapeno peppers, seeded and minced
2 tablespoons sherry
2 cups uncooked long-grain rice
salt to taste
1 teaspoon black pepper
2 cups chicken broth
1 ½ cups water
½ cup minced cilantro
½ cup minced parsley

Nutrition Info

319 calories
carbohydrate: 59.7 g
cholesterol: 1.7 mg
fat: 5.4 g
fiber: 3.2 g
protein: 7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 370.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes, do not brown.

  2. Stir in the sherry, rice, salt and pepper. Pour in the broth and water, bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.

  3. Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

Recipe Yield

6 servings

Recipe Note

I have changed this recipe off and on during the years, but generally it has remained the same wonderful dish. Add red bell pepper for additional color if you wish!

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