| 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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