Cabbage Hill Tomatillo Paella Recipe

Cabbage Hill Tomatillo Paella Recipe

  • 1/2 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
  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.
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