Cabbage Hill Tomatillo Paella

• 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.

bacon, onion, frozen peas, bell pepper, jalapeno peppers, paprika, saffron, white rice, chicken broth, cilantro

Taken from www.allrecipes.com/recipe/258560/cabbage-hill-tomatillo-paella/ (may not work)