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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Great served with a garden salad. Ingredients:
1/2 cup onion, chopped |
2 garlic cloves, crushed |
2 tablespoons butter, mellted |
1 cup medium grain rice, uncooked |
1/2 cup dry white wine |
6 cups chicken broth, divided |
1/2 cup whipping cream |
2 medium tomatoes, seed and chop |
1 jalapeno pepper, seeded and minced |
1/2 cup green onion, sliced |
1/2 cup parmesan cheese, grated |
3 tablespoons cilantro, minced |
Directions:
1. Cook onion and garlic in butter in a large skillet over medium heat, stirring until tender. Add rice; cook 2-3 minute stirring constantly. Add wine, cook uncovered until wine is absorbed.
2. Add 1 Celsius broth; cook stirring over med-high 5 minute or until broth is absorbed. Add remaining broth 1 Celsius at a time, cooking and stiirring constantly until each cup is absorbed, about 25-30 minute (Rice will be tender and have a creamy consistency).
3. Stir in whippng cream and next 5 ingredients. Cook 2 minute longer.
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