If you were to ask, I would not claim spring as my favorite season. In fact, it would probably be last on my preferred list, with one exception: what is means for produce.
Ironically, as many of you are no doubt encountering, although spring has technically already sprung, prime growing season has yet to show its pretty little face. I think that, for some of you, unsnowcapped-ground has yet to show its pretty little face. So it must be the anticipation of things to come that has such an impact on fresh fruits and vegetables available this time of the year… they just taste better.
A good example is this rice. Yes, rice.
I started preparing this dish several years ago during the spring after I walked by a stand of poblano chiles that were so good looking that I threw a wink their way. Next to a crate full of Mexican limes that were an irresistible shade of bright, bright green. And a stack of leafy parsley that smelled so tempting that I simply could not walk away.
I decided that mixing my finds in with some luscious rice would be perfect; the flavor of my new fresh friends mixed up with plump rice filling enough to respect the fact that spring doesn’t yet feel like it’s entirely in full effect.
So… arroz verde.
Sticky, satisfying, tasting like sweet promise: spring is (almost) here. We can taste it.
Arroz Verde (Green Rice)
3 large shallots, peeled and ends removed
4 large cloves garlic
3 tbsp. extra virgin olive oil, divided
salt for roasting and seasoning to taste
3 poblano chiles, roasted, peeled, stemmed and seeded
6 stems parsley
3 tbsp. lime juice, freshly squeezed
2 c. medium-grain rice
4 c. vegetable stock
Preheat oven to 350°F.
Toss the shallots and garlic together with 1 tablespoon of the oil and a pinch of salt, wrap tightly in foil and roast for approximately 50 minutes or until shallots are slightly shrunken and garlic is golden and fragrant. Place in the bowl of a food processor fitted with a steel blade. Add the poblano chiles, parsley, and lime juice and process to a uniform paste.
Heat the remaining 2 tablespoons of oil over medium heat. Add the rice and cook for 3 to 4 minutes, stirring occasionally, until the grains are opaque. Add the processed chile mixture and cook for an additional 3 to 4 minutes. Stir in the stock, season with salt to taste, and bring to a boil. Reduce heat to low, cover, and cook for 20 to 25 minutes or until all of the moisture has been absorbed and rice is tender. Fluff and stir before serving.
YIELD: approximately 6 servings