Green Rice III
Published on April 3, 2019
2 tablespoons olive oil
2 bunches sliced green onions, white sections and tips 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
- 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.
- 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.
- Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.
Nutrition Facts (per serving)
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