Recipe - Paella With Green Tomatoes And Bacon

6 ounce Bacon; cut into One fourth 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 cup Longgrain rice (uncooked)
2 cup Cored and coarsely chopped
green tomatoes
4 cup Chicken broth
1 teaspoon Salt (decrease to One half tsp.
if using canned broth)
One fourth teaspoon Freshly ground pepper
1 tablespoon Minced cilantro
1 tablespoon Minced Italian parsley

Date: Mon, 10 Jun 1996 15:23:17 0400

From: "Joey Kelly (Joey Kelly)" JWKELLY@MAIL.ITD.CI.JAX.FL.US
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, heavybottomed 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.

EATL DIGEST 9 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.