4 slices bacon, diced
1 bunch green onion, chopped
4 medium green tomatoes, peeled and chopped
1 jalepeno, minced
1 clove garlic, minced
2 cup chicken broth
1 cup long-grain rice
dash thyme
salt/pepper
Tobasco
1/4 cup grated Parm
Saute bacon in medium saucepan over medium heat until crisp. Remove from pan onto paper towels. Save 1 T drippings. Saute onions 1 minute. Add tomatoes and cook 1 more minute; add garlic and jalepeno and stir 30 seconds. Add broth, rice, thyme, salt/pepper, and Tobasco and bring to boil. Stir, then reduce heat to low and simmer covered 20-25 minutes until rice is done. Stir in Parm just before serving and sprinkle with bacon.
I'm always looking for something to do with green tomatoes. My tomato plants always seem to make a big fruit push at the end of the summer, just when it starts to get too cool for them to ripen. Some of them I pluck as soon as they reach decent size so the plant can concentrate on ripening, other just won't make it to ripe. I really only have patience for 1 round of fried green tomatoes, so I have been trying other things.
The nice thing about peeling green tomatoes is that it can be done with a peeler; the scalding method you need to use for ripe tomatoes is not necessary. Just be sure that your peeler is sharp.
This was delicious. It made 4 big servings, and I think could easily be cut in half; no need to use a half clove of garlic.
