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| Paella With Green Tomatoes And Bacon Recipe |
Category: Rice
Rating:
N/A
Servings: 6
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Ingredients
6 oz 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 smashe
1 jalapeno pepper; seeded and minced
2 cup long-grain rice (uncooked)
2 cup cored and coarsely chopped green to; matoes
4 cup chicken broth
1 teaspoon salt (decrease to 1/2 tsp. if using; canned broth)
1/4 teaspoon freshly ground pepper
1 tablespoon minced cilantro
1 tablespoon minced italian parsley
Cooking Directions:
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 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, http://www.erols.com/hosey.
rice
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