1/2 cup chopped onion
2 cloves garlic, crushed
2 tablespoons butter or margarine, melted
1 cup medium-grained rice, uncooked
1/2 cup dry white wine
6 cups chicken broth, divided
1/2 cup whipping cream
2 medium tomatoes, seeded and chopped
1 jalapeno pepper, seeded and minced
1/2 cup sliced green onions
1/2 cup grated Parmesan cheese
2 to 3 tablespoons minced cilantro
Cook onion and garlic in butter in a large skillet or saucepan
over medium heat, stirring constantly, until tender. Add rice;
cook 2-3 minutes, stirring frequently with a wooden spoon. Add
wine and cook, uncovered, until liquid is absorbed. Add 1 cup
broth; cook, stirring constantly, over medium-high heat 5 minutes
or until broth is absorbed. Add remaining broth, 1 cup at a time,
cooking and stirring constantly until each cup is absorbed, about
25-30 minutes. (Rice will be tender and have a creamy
consistency). Stir in whipping cream and next 5 ingredients; cook
2 minutes. Serve immediately.
Yield: 6 servings.
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