Arroz Verde (Green Rice)

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         FOOD FUNNY
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Here's an oldie but goody from Rosemary Zwick:

A boy is about to go on his first date and is nervous about what to talk
about. He asks his father for advice. The father replies, "My son, there
are three subjects that always work. These are food, family, and philosophy."

The boy picks up his date and they go to a soda fountain. Ice cream
sodas in front of them, they stare at each other for a long time, as the
boy's nervousness builds. He remembers his father's advice, and chooses
the first topic. He asks the girl, "Do you like potato pancakes?" She
says, "No," and the silence returns.

After a few more uncomfortable minutes, the boy thinks of his father's
suggestion and turns to the second item on the list. He asks, "Do you
have a brother?" Again, the girl says, "No" and there is silence once again.

The boy then plays his last card. He thinks of his father's advice and
asks the girl the following question, "If you had a brother, would he
like potato pancakes?"

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            TODAY'S RECIPE
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The original recipe as published by the Santa Fe School of Cooking
involved simmering the rice on the stove top, but chef Lyons prefers the
oven method described below. I think you will agree with me, once you
have tried it, that this dish is more fragrant and flavorful than anticipated.

Arroz Verde (Green Rice)

1 1/2 cups (375 ml) chicken stock
1 poblano chile, roasted, peeled, cored, and seeded
1/2 cup (125 ml) tightly packed cilantro (coriander leaves)
Salt to taste
2 Tbs (30 ml) olive oil
1 cup (250 ml) long-grain rice
1 small onion, finely chopped
2 cloves garlic, finely chopped

Combine the chicken stock, poblano chile, cilantro, and salt in an
electric blender and puree until the cilantro is very finely chopped.
Set aside. Heat the oil in a pot or baking dish over moderate heat and
saute the rice until it begins to brown lightly, about 5 minutes. Add
the onion and garlic and cook, stirring frequently, for 2 minutes. Add
the cilantro mixture and bring to a boil. Simmer tightly covered over
very low heat, or bake in a preheated 375F (190C) oven, until the rice
is tender, about 25 minutes. Fluff with a fork before serving.
Serves 4 to 6.
Received on Mon Oct 8 09:40:56 2007