Paella with green tomatoes and bacon

6 Servings

Ingredients

Quantity Ingredient
6 ounces Bacon; cut into 1/4 inch strips
1 cup Chopped onion
1 cup Green pepper; cut into + inch dice
2 Cloves garlic; peeled, minced and smashed
1 Jalapeno pepper; seeded and minced
2 cups Long-grain rice (uncooked)
2 cups Cored and coarsely chopped green tomatoes
4 cups Chicken broth
1 teaspoon Salt (decrease to 1/2 tsp. if using canned broth)
¼ teaspoon Freshly ground pepper
1 tablespoon Minced cilantro
1 tablespoon Minced Italian parsley

Directions

Date: Mon, 10 Jun 1996 15:23:17 -0400 From: "Joey Kelly (Joey Kelly)" <JWKELLY@...> I too lurk most of the time, but I have a recipe for paella that you might like, so I am now posting my first recipe. I got this off the Net somewhere, but it's from Tomato Imperative by Sharon Nimtz and Ruth Cousineau. Unfortunately, I have not tried it.

In a large, heavy-bottomed skillet (or paella pan), render the bacon until it is brown and has released its fat. Discard all but 3 tbsp. of the fat.

Stir in the onion, green peper, garlic and jalapeno and cook for 7 to 8 minutes over medium heat until vegetables are wilted. Stir in the rice and cook for 1 minute longer. Add green tomatoes, broth, salt and pepper and bring to a boil. Cover, turn heat to very low and cook about 20 minutes, until the rice has absorbed all the liquid. Fluff with a fork and stir in cilantro and parsley. Cover and let stand for 5 minutes before serving.

(Suggested addition: meld a pinch of saffron with a bit of warm broth and add it to the rice toward the end of the cooking time). Serves 6 to 8.

EAT-L DIGEST 9 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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