Yield: 4 Servings
|½ small||Onion; red, chopped|
|2||Cloves garlic; minced|
|2 cups||Brown rice|
|2 cups||Chicken broth; low sodium|
|1 tablespoon||Pepper oil|
|2||Whole green onions; minced|
|3½ ounce||Diced green chiles; small can|
|¼ cup||Dry sherry|
|¼ teaspoon||Calvin's pepper powder|
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@...> on Jan 22, 1998