Green Rice III

Green Rice III

17
Kimber 15

"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!"
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Ingredients

35 m servings 319 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 18 Ratings

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Most helpful positive review

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 ci...

Most helpful critical review

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 su...

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 ci...

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...

We really enjoyed this. I added the juice of one lime and a bit of zest too. Thanks for the recipe:)

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...

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 ...

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 ...

The flavor of this rice was tasty without being overwhelming. It was great warmed up the next day.

Excellent rice as is, but even brighter with a couple of tablespoons of lime juice added just before serving.

Yummy! We are trying to switch to whole grains, so I made this with brown rice. It took much longer to cook than white rice, so I had to keep adding liquid. The result was a creamy, delicious di...