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. 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. 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. 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 per serving