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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |