| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1/2 | sm | Onion; red, chopped |
| 2 | Cloves garlic; minced | |
| 2 | c | Brown rice |
| 2 | c | Chicken broth; low sodium |
| 1/2 | ts | Salt |
| 1 | tb | Pepper oil |
| 2 | Whole green onions; minced | |
| 3 1/2 | oz | Diced green chiles; small can |
| 1/4 | c | Dry sherry |
| 1/4 | ts | Calvin's pepper powder |
INSTRUCTIONS
Cut the green portions from the white portions of the green onions. Chop both keeping separate. In a saucepac heat the oil & saute the chopped red onion & white portion of the green onion. Add the garlic & pepper powder. Saute' for a few minutes then add the brown rice. Stir. Stir in the broth & bring to a boil. reduce heat to low & add the sherry & green chiles, cover & simmer for 30 minutes, stirring occasionally. Recipe by: Christopher E. Eaves Posted to CHILE-HEADS DIGEST V4 #280 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 22, 1998
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