In a small bowl stir together saffron and wine. In a large skillet set over medium heat, cook bacon until crisp. Remove with a slotted spoon and reserve. Drain bacon drippings and reserve. Season chicken with salt and pepper. Heat 1 tablespoon reserved bacon drippings in same skillet set over medium heat. Cook chicken 10 minutes or until browned all over. Reserve and keep warm.
Increase heat to medium-high. In the same skillet add 1 tbsp bacon drippings, onion, bell pepper, garlic and paprika; sauté 3 minutes. Add rice and sauté until well coated. Stir in wine mixture, broth and tomatoes; bring to a boil. Return chicken to skillet.
Reduce heat to low; cook, covered 20 minutes or until chicken is done and most of liquid is absorbed. Transfer chicken to a plate and cover to keep warm.
Increase heat to high; add peas, kimchi and reserved bacon to skillet. Cook and toss to combine all ingredients until warmed through, about 2 minutes.
Divide rice mixture into bowls, top with reserved chicken and garnish with parsley.
Did someone say Bacon Kimchi Paella? Oh yes, you heard right. This Korean twist on traditional Spanish paella is a whole new way to enjoy our Mahatma® Parboiled Medium Grain Rice. Check out the ingredients and you’ll see exactly what we mean.
In contrast to long grain rice like white or Jasmine Rice, our medium grain variety is specially crafted for achieving that signature texture of a paella recipe.
With ingredients including crispy bacon, fresh chopped parsley, dry white wine, and your desired kimchi – it has a pleasant balance of salty, citrus and fresh flavors. In addition, Spanish spices, like paprika and saffron, are added for a richness of flavor that can only come from a classic paella.
Sound too good to be true? Try it for yourself and see what we mean! Once you nail this Spanish delicacy, continue discovering more rice classics like this Latin-inspired Mexican Rice recipe.