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Ingredients56 m servings 246 cals
Original recipe yields 10 servings (1 large skillet)
- 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.
- Cook's Note:
- If you can't find (or afford) saffron for this dish, a good substitute is widely available. Sazon Goya ® comes in a variety of flavors; buy the one marked 'con azafran' (with saffron).
Per Serving: 246 calories; 4.7 g fat; 42.4 g carbohydrates; 8.6 g protein; 10 mg cholesterol; 594 mg sodium. Full nutrition