| 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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