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6 servings
Ingredients:
2 tablespoons olive oil2 bunches green onions, sliced, white parts and tops separated2 jalapeno peppers, seeded and minced2 tablespoons sherry2 cups uncooked long-grain rice salt to taste1 teaspoon black pepper2 cups chicken broth1 1/2 cups water1/2 cup minced cilantro1/2 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.
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