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 jalapenos peppers , seeded and minced
- 2 tablespoons sherry
- 2 cups uncooked long-grain rice
- salt to taste
- 1 teaspoon black pepper
- 2 cups chicken broth
- 1.5 cups water
- 0.5 cups minced cilantro
- 0.5 cups minced parsley
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
German Chocolate Upside Down Cake
This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.
Scorpion Bowl
A scorpion bowl is a mouthwatering, punch-like cocktail typically found in Chinese restaurants. It goes great with Chinese and Polynesian food.
Margaret's Keftedes (Greek Meatballs)
This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.