This rice is tasty because it's simmered with jalapeno chile peppers, onion and sherry. It's green because it's served with fresh cilantro and parsley.
INGREDIENTS (for 6 servings):
- 2 tablespoons olive oil
- 2 bunches green onions, sliced, white parts and tops separated
- 2 jalapeno 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 1/2 cups water
- 1/2 cup minced cilantro
- 1/2 cup minced parsley
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.