| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion, red chopped |
| 2 |
|
Cloves garlic, minced |
| 2 |
c |
Brown rice |
| 2 |
c |
Chicken broth, low sodium |
| 1/2 |
t |
Salt |
| 1 |
T |
Pepper oil |
| 2 |
|
Whole green onions, minced |
| 3 1/2 |
oz |
Diced green chiles, small |
|
|
can |
| 1/4 |
c |
Dry sherry |
| 1/4 |
t |
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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