Search thousands of recipes reviewed by home cooks like you.

Green Rice III

Green Rice III

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Kimber

Kimber

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
26

naples34102

8/21/2011

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.

BudsGurls
18

BudsGurls

8/25/2011

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!

Jog Dish
15

Jog Dish

8/5/2011

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

Similar recipes