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

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.

I Made It

Nutrition Facts (per serving)

319Calories5g Fat60g Carbs7g Protein

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Nutrition FactsServings Per Recipe6Calories319% Daily Value *Total Fat5g7%Saturated Fat1g4%Cholesterol2mg1%Sodium370mg16%Total Carbohydrate60g22%Dietary Fiber3g11%Total Sugars2gProtein7gVitamin C24mg120%Calcium86mg7%Iron4mg22%Potassium338mg7%

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