Cabbage Hill Tomatillo Paella recipe

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Ingredients

½ pound bacon, chopped
1 onion, chopped
2 pounds tomatillos, husked and chopped
1 (10 ounce) package frozen peas, or to taste
1 bell pepper, chopped
3 fresh jalapeno peppers, sliced
1 teaspoon paprika
1 pinch saffron
2 cups uncooked white rice
4 cups chicken broth
1 bunch cilantro, chopped

Nutrition Info

245.7 calories
carbohydrate: 42.4 g
cholesterol: 10.1 mg
fat: 4.7 g
fiber: 4.2 g
protein: 8.6 g
saturatedFat: 1.3 g
servingSize: -
sodium: 593.6 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a skillet to medium-high, add bacon. Cook and stir to release fat, about 5 minutes. Remove bacon from skillet with a slotted spoon, reserving bacon fat in the skillet.

  2. Place onion in hot skillet with remaining bacon fat, cook and stir until translucent, 3 to 5 minutes. Add tomatillos, peas, and bell pepper to the skillet, cook and stir until softened, 3 to 5 minutes.

  3. Place jalapeno peppers, paprika, saffron, and rice in the skillet, pour in broth. Cover and cook over low heat until rice is tender, 30 to 35 minutes. Add cilantro and reserved bacon, stir to combine.

Recipe Yield

1 large skillet

Recipe Note

A friend of ours gave us a tomatillo paella recipe shortly after we were married and I proceeded to lose it. After not having made it for a few years, I tried to recreate it and this is the result. I love the stuff!

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