Mexican Rice with Chorizo & Bacon is a rich and flavorful dish that brings together the smoky depth of chorizo, the crispy indulgence of bacon, and the aromatic touch of seasoned rice. This one-pot wonder is perfect as a standalone meal or a hearty side dish to complement your favorite Mexican-inspired entrees. Packed with bold flavors and a satisfying texture, this dish is sure to become a family favorite!
Why You’ll Love This Recipe
- Bold, smoky flavors – The combination of chorizo and bacon infuses the rice with a deep, smoky taste that is both comforting and delicious.
- One-pot convenience – Everything cooks in a single pot, making cleanup a breeze.
- Perfect for meal prep – This dish stores well, so you can enjoy it throughout the week.
- Versatile pairing – Serve as a main dish or a flavorful side to tacos, grilled meats, or enchiladas.
- Customizable – Easily adapt the ingredients to suit your taste preferences or dietary needs.
Ingredients
chorizo bacon long-grain white rice onion garlic diced tomatoes chicken broth tomato paste cumin smoked paprika oregano salt black pepper jalapeño or serrano pepper (optional) peas carrots fresh cilantro lime wedges
Directions
- Cook the bacon and chorizo – In a large, deep skillet or pot, cook the bacon over medium heat until crispy. Remove it and set aside. In the same pot, cook the chorizo, breaking it apart with a spoon, until browned and fully cooked.
- Sauté the aromatics – Add diced onion and garlic to the pot with the chorizo. Cook until the onion becomes soft and translucent, about 3 minutes.
- Toast the rice – Stir in the uncooked rice and cook for 2-3 minutes, allowing it to absorb some of the flavorful oils from the chorizo and bacon.
- Add the liquids and seasonings – Pour in the diced tomatoes, chicken broth, and tomato paste. Stir in cumin, smoked paprika, oregano, salt, and black pepper. If using, add finely chopped jalapeño or serrano pepper for extra heat.
- Simmer the rice – Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in vegetables – Add the peas and carrots, then fluff the rice gently with a fork. Cover and let sit for an additional 5 minutes to allow the vegetables to heat through.
- Garnish and serve – Stir in the crispy bacon pieces and freshly chopped cilantro. Serve hot with lime wedges on the side for a refreshing citrus touch.
Variations
- Make it spicier – Add more jalapeño, serrano, or even a dash of cayenne pepper.
- Use brown rice – Swap white rice for brown rice, but adjust cooking time as needed.
- Vegetarian option – Substitute soy chorizo and omit the bacon for a plant-based version.
- Add beans – Black beans or pinto beans make a great addition for extra protein and texture.
Servings and Timing
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
- Servings: 4-6
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months in a freezer-safe container.
- Reheating: Warm on the stovetop with a splash of chicken broth to restore moisture, or microwave in short intervals, stirring in between.
FAQs
How can I prevent my rice from becoming mushy?
Ensure you use the right ratio of liquid to rice and avoid over-stirring while cooking.
Can I use a different type of rice?
Yes, but cooking times may vary. Jasmine or basmati rice works well, while brown rice will require a longer cooking time.
Is this dish very spicy?
Not necessarily! The spice level depends on the chorizo and whether you add extra jalapeño or serrano peppers.
What can I serve with this dish?
It pairs well with grilled meats, tacos, or even a fried egg on top for a delicious breakfast option.
Can I use pre-cooked rice?
You can, but the texture will be different. Reduce the liquid and adjust cooking time accordingly.
How do I make this recipe healthier?
Use turkey bacon, lean chorizo, and brown rice for a healthier version.
Can I make this in an Instant Pot?
Yes! Sauté the bacon and chorizo first, then add the remaining ingredients and pressure cook on high for 6 minutes with a natural release.
Does the bacon stay crispy?
Somewhat, but it absorbs some moisture. Adding it at the end helps retain its crispiness.
Can I add cheese?
Absolutely! A sprinkle of Cotija or shredded cheddar on top adds extra flavor.
What type of chorizo should I use?
Mexican chorizo is best for this recipe as it crumbles and cooks into the rice, but Spanish chorizo can work if diced finely.
Conclusion
Mexican Rice with Chorizo & Bacon is the perfect balance of smoky, savory, and satisfying flavors. Whether you enjoy it as a main course or a side, this dish is easy to make, incredibly delicious, and great for meal prep. Try it out today and bring a taste of Mexico to your kitchen!
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Mexican Rice with Chorizo & Bacon – Smoky, Savory Goodness!
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
Smoky and savory Mexican Rice with Chorizo & Bacon is a flavorful one-pot dish packed with bold spices, crispy bacon, and seasoned rice. Perfect as a main meal or a hearty side!
Ingredients
- 4 oz chorizo, crumbled
- 4 slices bacon, chopped
- 1 1/2 cups long-grain white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 2 cups chicken broth
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 jalapeño or serrano pepper, finely chopped (optional)
- 1/2 cup peas
- 1/2 cup diced carrots
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Cook the bacon and chorizo – In a large, deep skillet or pot, cook the bacon over medium heat until crispy. Remove and set aside. In the same pot, cook the chorizo, breaking it apart with a spoon, until browned and fully cooked.
- Sauté the aromatics – Add diced onion and garlic to the pot with the chorizo. Cook until the onion becomes soft and translucent, about 3 minutes.
- Toast the rice – Stir in the uncooked rice and cook for 2-3 minutes, allowing it to absorb some of the flavorful oils from the chorizo and bacon.
- Add the liquids and seasonings – Pour in the diced tomatoes, chicken broth, and tomato paste. Stir in cumin, smoked paprika, oregano, salt, and black pepper. If using, add finely chopped jalapeño or serrano pepper for extra heat.
- Simmer the rice – Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in vegetables – Add the peas and carrots, then fluff the rice gently with a fork. Cover and let sit for an additional 5 minutes to allow the vegetables to heat through.
- Garnish and serve – Stir in the crispy bacon pieces and freshly chopped cilantro. Serve hot with lime wedges on the side.
Notes
- Make it spicier – Add more jalapeño, serrano, or a dash of cayenne pepper.
- Use brown rice – Swap white rice for brown rice, but adjust cooking time as needed.
- Vegetarian option – Substitute soy chorizo and omit the bacon.
- Add beans – Black beans or pinto beans make a great addition for extra protein and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side dish
- Method: Stovetop
- Cuisine: mexican inspired
Keywords: Mexican rice, chorizo rice, bacon rice, one-pot meal, smoky rice dish
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