Paella With Green Tomatoes And Bacon

If my thirst for joy and meaning and passion are satisfied by the presence of the promises of Christ, the power of sin is broken. We do not yield to the offer of sandwich meat when we can see the sizzling steak on the grill… At first lust tricks me into feeling that I would really miss out on some great satisfaction if I followed the path of purity. But then I take up the sword of the Spirit and begin to fight… And as I pray for my faith to be satisfied with God’s life and peace, the sword of the Spirit carves the sugar coating off the poison of lust… And by the grace of God, (lust’s) alluring power is broken.

John Piper

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	t	Salt, decrease to 1/2 tsp.
		if using canned broth
1/4	t	Freshly ground pepper
1	T	Minced cilantro
1	T	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.

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 320 Calories From Fat: 161 Total Fat: 17.9g Cholesterol: 29.1mg Sodium: 1071.5mg Potassium: 347.6mg Carbohydrates: 20.9g Fiber: 1.2g Sugar: 2.1g Protein: 18.2g