Paella with Green Tomatoes and Bacon

6 Servings

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Paella with Green Tomatoes and Bacon Ingredients

6 oz Bacon; cut into 1/4 inch	2 c Cored and coarsely chopped
1 c Chopped onion	4 c Chicken broth
1 c Green pepper; cut into +	1 ts Salt (decrease to 1/2 tsp.
2 Cloves garlic; peeled,	1/4 ts Freshly ground pepper
1 Jalapeno pepper; seeded and	1 tb Minced cilantro
2 c Long-grain rice (uncooked)	1 tb Minced Italian parsley

Instructions for Paella with Green Tomatoes and Bacon

Date: Mon, 10 Jun 1996 15:23:17 -0400 From: "Joey Kelly (Joey Kelly)" 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 its 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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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