Rice is simmered in chicken broth with jalapenos, green onions, and sherry, then tossed with cilantro and parsley for a spicy and unique side dish.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
319 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.
Ingredients
salt to taste
2 tablespoons olive oil
2 cups chicken broth
2 jalapeno peppers, seeded and minced
2 tablespoons sherry
2 cups uncooked long-grain rice
1 teaspoon black pepper
2 bunches green onions, sliced, white parts and tops separated
