Cabbage Hill Tomatillo Paella - cooking recipe

Ingredients

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

Preparation

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.
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.
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.