Bursting with smoky, savory flavors, Mexican Rice with Chorizo and Bacon is the perfect one-pan dish for any occasion. The combination of spicy chorizo, crispy bacon, and fluffy rice creates a comforting, hearty meal that pairs beautifully with your favorite Mexican dishes or stands alone as a satisfying main course.
Why You’ll Love This Recipe?
This recipe is a flavor-packed twist on classic Mexican rice. The chorizo and bacon infuse the dish with rich, smoky depth, while the tomatoes and spices give it that authentic Mexican flair. It’s quick to make, incredibly versatile, and perfect for feeding a crowd or meal prepping.
Ingredients
- Chorizo, diced or crumbled
- Bacon, diced
- Long-grain white rice
- Onion, finely chopped
- Garlic, minced
- Tomatoes, diced (or canned tomatoes)
- Chicken broth
- Tomato paste
- Spices: cumin, paprika, chili powder
- Fresh cilantro for garnish
Full list of ingredients and measurements can be found in the recipe card below.
Directions
- In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the skillet.
- Add the chorizo to the skillet and cook until browned and crumbly. Remove and set aside with the bacon.
- In the same skillet, sauté the onion and garlic until softened and fragrant.
- Stir in the rice and toast it for 2–3 minutes until lightly golden.
- Add the tomatoes, tomato paste, chicken broth, and spices. Stir to combine.
- Bring to a simmer, then lower the heat, cover, and cook until the rice is tender and the liquid is absorbed, about 20 minutes.
- Stir in the cooked bacon and chorizo, fluffing the rice with a fork. Garnish with fresh cilantro and serve.
Expert Tips and Tricks
- Toasting the rice before adding liquids enhances its flavor and prevents it from becoming mushy.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper to the dish.
- Use homemade or low-sodium chicken broth to control the saltiness.
- Let the rice rest, covered, for 5 minutes after cooking to ensure perfect texture.
Recipe Variations and Possible Substitutions
- Swap the bacon for turkey bacon or omit it entirely for a pork-free option.
- Add black beans, corn, or bell peppers for a heartier, veggie-packed version.
- Use brown rice for a healthier alternative, but adjust the cooking time and liquid accordingly.
- Top with shredded cheese or a dollop of sour cream for added richness.
Serving and Pairing Suggestions
This Mexican rice is a fantastic side for dishes like tacos, enchiladas, or grilled chicken. It also works as a main dish served with a side salad or guacamole. For a party spread, pair it with chips, salsa, and margaritas to complete the vibe.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or broth to rehydrate the rice. This dish also freezes well—portion it into freezer-safe containers and freeze for up to 3 months.
FAQs
1. Can I make this vegetarian?
Yes! Replace the chorizo and bacon with plant-based sausage or extra veggies for a vegetarian-friendly version.
2. What type of chorizo works best?
Mexican chorizo is ideal for this recipe due to its spicy, crumbly texture. Spanish chorizo can work in a pinch, but it’s firmer and less spicy.
3. Can I use precooked rice?
Yes, but you’ll need to adjust the amount of liquid and cooking time since the rice is already cooked. Add the precooked rice during the final step to absorb the flavors.
4. How can I reduce the spice level?
Opt for mild chorizo and reduce or omit the chili powder for a milder version.
Conclusion
Mexican Rice with Chorizo and Bacon is a dish that delivers bold flavors and satisfying textures in every bite. Whether you’re serving it as a side or main, this recipe is sure to become a go-to favorite for your family and guests. Try it today and bring the taste of Mexico to your table!
Print
Mexican Rice with Chorizo and Bacon
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This hearty and flavorful Mexican rice is loaded with smoky chorizo, crispy bacon, and aromatic spices. Perfect as a side dish or main course, it’s a crowd-pleaser for weeknight dinners or festive occasions.
Ingredients
- 2 cups long-grain rice, rinsed
- 4 slices bacon, diced
- 1/2 lb (225g) Mexican chorizo, casing removed
- 1 small onion, finely chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional)
- 1 can (14 oz) diced tomatoes, with juices
- 3 cups chicken broth
- 1/2 cup frozen peas (optional)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Instructions
- Cook the bacon and chorizo: In a large skillet or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pan. Add the chorizo to the skillet and cook until browned, breaking it up with a spatula. Remove and set aside with the bacon.
- Sauté the vegetables: In the same skillet, add the onion and bell peppers. Sauté for 3-4 minutes, or until softened. Stir in the garlic, cumin, smoked paprika, and chili powder (if using). Cook for another minute until fragrant.
- Toast the rice: Add the rinsed rice to the skillet and stir to coat it in the spices and oil. Cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
- Simmer the rice: Add the diced tomatoes with their juices and the chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- Combine and garnish: Stir in the cooked bacon, chorizo, and peas (if using). Fluff the rice with a fork, then sprinkle with fresh cilantro. Serve with lime wedges.
Notes
- For a spicier dish, add a diced jalapeño along with the bell peppers or use spicy chorizo.
- This dish pairs well with grilled chicken, steak, or as a filling for burritos or tacos.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg