Rating: 4 stars
29 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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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