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!

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

319 calories; protein 7g; carbohydrates 59.7g; fat 5.4g; cholesterol 1.7mg; sodium 370.4mg. Full Nutrition
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Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2011
This really was excellent, both in taste as well as presentation. In deference to Hubs' sensitive innards I replaced half the jalapeno with minced green pepper and also cut back a bit on the cilantro, since he's of the camp whose taste buds believe it tastes like soap. Flavorful, but in a supportive way. It doesn't "step on the toes" of the main dish, in this case, "Bacon Wrapped Barbecue Shrimp," recipe also from this site. I can see this as being a conveniently versatile rice dish too, the ideal complement to ANY meat or seafood entree simply by eliminating the cilantro and jalapeno if it doesn't fit. As written, however, it's delightful. Read More
(28)

Most helpful critical review

Rating: 3 stars
11/14/2004
this is a great recipe to mess around with. i made this with substitutions: 2 med poblano peppers 1/2 sweet onion. added: 1 dried red chili pepper crushed. next time i make this i will make sure to rinse my rice first. overall though a yum. Read More
(3)
28 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
08/21/2011
This really was excellent, both in taste as well as presentation. In deference to Hubs' sensitive innards I replaced half the jalapeno with minced green pepper and also cut back a bit on the cilantro, since he's of the camp whose taste buds believe it tastes like soap. Flavorful, but in a supportive way. It doesn't "step on the toes" of the main dish, in this case, "Bacon Wrapped Barbecue Shrimp," recipe also from this site. I can see this as being a conveniently versatile rice dish too, the ideal complement to ANY meat or seafood entree simply by eliminating the cilantro and jalapeno if it doesn't fit. As written, however, it's delightful. Read More
(28)
Rating: 5 stars
08/25/2011
Made 1/2 the recipe as written (used Basmati rice & white wine). Allowed the rice to fry in the oil/onions/jalapeno mixture for a minute or two before adding wine & broth/water (didn't bother to measure salt & pepper). It seemed like the ratio of rice/green ingredients was off (1 bunch of green onions = 1/4lb) but it wasn't! We really liked this none of the flavors overpowered the other & it was just nice & fresh tasting. The jalapeno & cilantro doesn't mean it needs to be served alongside an ethnic dish - it's that neutral. Also for those afraid of the jalapeno I scraped as much seeds & pith as I could so I was just left with the flavor of the pepper & none of the heat. Half the recipe easily served 6. Thanks Kimber I'm really glad I tried this! Read More
(20)
Rating: 5 stars
08/05/2011
We really enjoyed this. I added the juice of one lime and a bit of zest too. Thanks for the recipe:) Read More
(15)
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Rating: 5 stars
07/05/2011
Somehow I am just now seeing the reviews which is odd for me but I am thankful for they might have persuaded me to pass on this. I REALLY REALLY liked this recipe. So much in fact that this will be my go to when serving Mexican food. I even used the leftover with an Asian stir-fry and liked it in that too. Not sure what the others didn't like about this because I found the fresh cilantro parsley and green onion tops very fresh tasting and rewarding. 5 stars all the way. This was excellent! Read More
(13)
Rating: 5 stars
08/08/2003
This recipe packs a punch! It is spicy and oh so delicious! It is a great side dish with mexican food and it tastes even better with some melted mozarella cheese on top! I wasn't expecting this recipe to be anything special- but it is going to the top of the cookbook! Thanks! Read More
(6)
Rating: 4 stars
06/24/2003
The flavor of this rice was tasty without being overwhelming. It was great warmed up the next day. Read More
(5)
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Rating: 4 stars
10/11/2007
Very nice. Pleasant change from standard Spanish rice with the red chili flavor. I only added a half of jalapeno because we're gringos.:) But the rice came out fluffy and flavorful. The color and the crunch of fresh cilantro and scallions made it stand out. I served with slices of lime to squeeze over the rice dish. It really added zing. Thanks for the recipe! Read More
(5)
Rating: 5 stars
10/10/2013
Excellent rice as is but even brighter with a couple of tablespoons of lime juice added just before serving. Read More
(4)
Rating: 5 stars
08/24/2011
The only ingredient I omitted in this dish was the jalapeno peppers as members of my family don't care for anything spicy. In its' place I used a whole green bell pepper. The prep and cook time was approximate. This turned out much better since everyone enjoyed this side dish. It is a pretty dish as well with the minced green flecks of bell pepper and herbs throughout the rice. The rice is tasty and flavorful with nothing overpowering each other (bell pepper parsley onions cilantro). I thought I would be able to taste the cilantro since it is a stronger herb however I liked it in this dish. This is a nice change to plain white rice that we normally eat. The title of this dish fits perfectly! Read More
(3)
Rating: 3 stars
11/14/2004
this is a great recipe to mess around with. i made this with substitutions: 2 med poblano peppers 1/2 sweet onion. added: 1 dried red chili pepper crushed. next time i make this i will make sure to rinse my rice first. overall though a yum. Read More
(3)
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