Ingredients
6
6 servings
- •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 ½ cups water
- •½ cup minced cilantro
- •½ cup minced parsley
Instructions
- 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.
- 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.
- Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 319
- Carbohydrate: 60g
- Fat: 5g
- Fiber: 3g
- Protein: 7g
- Sugar: 2g
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