Cabbage Hill Tomatillo Paella

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!

• Preparation Time: 15 mins
• Cooking Time: 41 mins
• Total Time: 56 mins
• Calories: 246 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.