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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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! 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 1/2 cups water |
1/2 cup minced cilantro |
1/2 cup minced parsley |
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.
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