Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.45 Kcal (1195 kJ) | ||
| Calories from fat | 59.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.59g | 10% | |
|---|---|---|---|
| Sodium | 296.43mg | 12% | |
| Potassium | 257.86mg | 5% | |
| Total Carbs | 48.65g | 16% | |
| Sugars | 1.07g | 4% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 1mg | 6% | |
| Calcium | 36.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.3 Kcal (533 kJ) | ||
| Calories from fat | 26.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 10% | |
|---|---|---|---|
| Sodium | 132.2mg | 12% | |
| Potassium | 115mg | 5% | |
| Total Carbs | 21.7g | 16% | |
| Sugars | 0.48g | 4% | |
| Dietary Fiber | 1.33g | 12% | |
| Protein | 2.33g | 10% | |
| Vitamin C | 8.3mg | 31% | |
| Iron | 0.5mg | 6% | |
| Calcium | 16.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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