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!
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
1 ½ cups water
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
