| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Rice | 6 | Servings |
INGREDIENTS
| 6 | oz | Bacon; cut into 1/4 inch strips |
| 1 | c | Chopped onion |
| 1 | c | Green pepper; cut into + inch dice |
| 2 | Cloves garlic; peeled, minced and smashed | |
| 1 | Jalapeno pepper; seeded and minced | |
| 2 | c | Long-grain rice (uncooked) |
| 2 | c | Cored and coarsely chopped green tomatoes |
| 4 | c | Chicken broth |
| 1 | ts | Salt (decrease to 1/2 tsp. if using canned broth) |
| 1/4 | ts | Freshly ground pepper |
| 1 | tb | Minced cilantro |
| 1 | tb | Minced Italian parsley |
INSTRUCTIONS
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, 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.
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