Sizzling Smoky Mexican Rice with Chorizo and Bacon Recipe

Crafting a smoky mexican rice with chorizo and crispy bacon promises an explosion of flavors that’ll make your taste buds dance.

Our culinary journey begins with a perfect blend of spicy chorizo and savory bacon.

Layers of depth emerge from carefully selected ingredients that complement each other beautifully.

Authentic mexican cooking techniques merge with bold, hearty elements to create a dish that stands out from ordinary rice preparations.

Crispy bacon adds a delightful crunch that contrasts wonderfully with tender rice grains.

Warm spices and smoky undertones weave through each bite, inviting you to savor every mouthful.

Let this recipe become your new favorite comfort meal that impresses everyone at the table.

What Makes Smoky Mexican Rice With Chorizo And Crispy Bacon So Tasty

• Spice Up Your Meal: Packed with bold Mexican-inspired flavors that transform an ordinary rice dish into a restaurant-worthy experience.
• Quick and Hearty Weeknight Winner: Simple one-skillet method means minimal cleanup and maximum satisfaction for busy home cooks.
• Build Layers of Deliciousness: Combining crispy bacon, spicy chorizo, and aromatic spices creates a complex, rich taste profile that keeps everyone coming back for seconds.
• Customizable Comfort Food: Easily adaptable with optional ingredients like peas or adjustable spice levels to suit different family preferences and dietary needs.

What Goes In Smoky Mexican Rice With Chorizo And Crispy Bacon

• Bacon: Adds a crispy, smoky flavor and richness to the dish.
• Chorizo: Provides a spicy and savory Mexican-style sausage component.

• Onion, Bell Peppers: Create a flavor base and add sweetness and texture to the rice.
• Garlic: Enhances the overall depth of flavor in the dish.
• Peas: Offer a pop of color and subtle sweetness.

• Rice: The main starch that absorbs all the delicious flavors.
• Chicken Broth: Adds moisture and enhances the overall taste of the rice.
• Diced Tomatoes: Provide acidity and moisture to the rice mixture.

• Cumin, Smoked Paprika, Chili Powder: Create a complex and authentic Mexican-inspired flavor profile.

• Fresh Cilantro, Lime Wedges: Brighten the dish with fresh, zesty notes.

How To Prepare Smoky Mexican Rice With Chorizo And Crispy Bacon

Step 1: Crisp Up the Bacon

Cook diced bacon in a large skillet over medium heat until golden and crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, keeping the delicious bacon grease in the pan.

Step 2: Brown the Chorizo

Add chorizo to the same skillet, breaking it into small crumbles while cooking until nicely browned. Transfer to the plate with the bacon.

Step 3: Sauté Aromatic Vegetables

• Onions
• Bell peppers

• Cumin
• Smoked paprika
• Chili powder

Stir and cook for an additional minute to release their incredible flavors.

Step 4: Toast the Rice

Add rinsed rice to the skillet, stirring to coat with oil and spices. Toast the rice for 2-3 minutes, stirring occasionally to prevent burning.

Step 5: Simmer and Cook

• Diced tomatoes with juices
• Chicken broth

Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is completely absorbed.

Step 6: Final Flavor Boost

• Crispy bacon
• Cooked chorizo
• Peas

Fluff rice with a fork and sprinkle fresh cilantro on top. Serve with lime wedges for an extra zing.

Cooking Smarts For Smoky Mexican Rice With Chorizo And Crispy Bacon

• Rinse rice thoroughly to remove excess starch, ensuring a fluffy and separated texture when cooked.
• Use a heavy-bottomed skillet for even heat distribution and prevent burning the rice or spices.
• Swap chicken broth with vegetable broth for a vegetarian version, and replace chorizo with plant-based sausage.
• Allow rice to rest for 5-10 minutes after cooking to absorb remaining moisture and improve overall consistency.
• Select fresh, high-quality ingredients like ripe tomatoes and crisp bell peppers to enhance the dish's flavor profile.

Creative Touches For Smoky Mexican Rice With Chorizo And Crispy Bacon

• Veggie Lovers' Mexican Rice: Replace chorizo and bacon with roasted zucchini, black beans, and diced carrots for a plant-based version. Add extra smoked paprika to maintain the smoky flavor profile.
• Seafood Coastal Edition: Swap chorizo with sautéed shrimp or diced white fish. Incorporate fresh seafood stock instead of chicken broth for enhanced maritime flavors.
• Spicy Southwest Fusion: Increase chili powder, add jalapeños, and mix in pepper jack cheese. Include grilled corn kernels for additional southwestern character and texture.
• Quinoa Power Bowl: Substitute rice with quinoa for a protein-packed alternative. Keep the original spice blend and crispy bacon for familiar taste while boosting nutritional value.

Best Matches For Smoky Mexican Rice With Chorizo And Crispy Bacon

• Perfect Drink Pairing: Sip Mexican Michelada
• Blend crisp lager with tangy tomato juice, zesty lime, and spicy hot sauce for a bold companion that matches the smoky rice's intensity. Its refreshing kick complements the rich chorizo and bacon flavors.
• Complementary Wine Choice: Select Grenache Rosé
• Pour a chilled, light-bodied rosé with subtle fruit notes and moderate acidity to balance the dish's spicy and smoky elements. Its bright character cuts through the richness of the meat.
• Alternate Beverage Option: Craft Mexican Beer
• Choose a craft Mexican lager like Negra Modelo or Dos Equis Amber for a traditional pairing that echoes the dish's authentic southwestern profile. The beer's malty undertones harmonize with the rice's complex spices.

Storage Tips For Smoky Mexican Rice With Chorizo And Crispy Bacon

• Refrigerator Storage: Transfer cooled rice to an airtight container and store in the refrigerator for 3-4 days. Seal tightly to prevent moisture and odor absorption.
• Freezer Storage: Pack the rice in freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 2 months without losing flavor quality.
• Microwave Reheating: Place rice in a microwave-safe dish, sprinkle 1-2 tablespoons of water, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to ensure even warming.
• Skillet Reheating: Warm rice in a skillet over medium-low heat, adding a splash of chicken broth or water to restore moisture. Stir frequently to prevent sticking and heat thoroughly until steaming.

Your Top Questions About Smoky Mexican Rice With Chorizo And Crispy Bacon

• Why rinse the rice before cooking?

Rinsing removes excess starch, preventing the rice from becoming sticky and ensuring each grain remains separate and fluffy.

• Can I use different types of rice?

Yes, long-grain white rice works best, but you can also use brown rice, adjusting cooking time and liquid accordingly.

• Is chorizo necessary for this recipe?

Chorizo adds rich, spicy flavor, but you can substitute with ground sausage or omit for a vegetarian version.

• How spicy will this rice be?

The spice level depends on the chorizo and optional chili powder. You can control heat by using mild chorizo or reducing spice amounts.

Smoky Mexican Rice with Chorizo and Crispy Bacon Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

• Total Time: 35–40 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Smoky Mexican rice with chorizo and bacon delivers a flavor explosion that dances across your palate. Crispy bacon and spicy chorizo mingle with perfectly seasoned rice, creating a memorable dish you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Protein:

• 4 slices bacon, diced
• 0.5 pounds (225 grams) Mexican chorizo, casing removed

Vegetables and Aromatics:

• 1 small onion, finely chopped
• 0.5 green bell pepper, diced
• 0.5 red bell pepper, diced
• 3 cloves garlic, minced
• 0.5 cup frozen peas
• 0.25 cup fresh cilantro, chopped

Rice and Liquid Ingredients:

• 2 cups long-grain white rice, rinsed
• 1 can (14 ounces) diced tomatoes, with juices
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon chili powder
• 1 lime, cut into wedges (for serving)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Render bacon in a skillet over medium heat until golden and crisp, about 5-7 minutes. Transfer crispy bacon to a paper towel-lined plate, reserving rendered fat.
2. Sizzle chorizo in the same skillet, breaking into small crumbles until thoroughly browned, approximately 4-5 minutes. Remove and set aside with bacon.
3. Sauté diced onions and bell peppers in the remaining fat for 3-4 minutes until they soften and develop slight caramelization. Incorporate minced garlic and aromatic spices, allowing them to bloom for 30-45 seconds.
4. Introduce rinsed rice to the skillet, stirring vigorously to coat each grain with spices and fat. Toast rice for 2-3 minutes, ensuring even coverage and preventing sticking.
5. Pour diced tomatoes and chicken broth into the skillet. Bring liquid to a robust boil, then immediately reduce heat to low. Cover and simmer for 16-18 minutes until rice absorbs liquid completely.
6. Gently fold cooked bacon, chorizo, and peas into the rice. Fluff mixture with a fork to create light, separated grains. Garnish with fresh cilantro and serve alongside lime wedges for a zesty finish.

Notes

• Customize heat levels by adjusting chili powder or adding jalapeños for extra spice kick.
• Swap regular rice with brown rice for more fiber and nutty flavor, extending cooking time by 10-15 minutes.
• Make vegetarian version by replacing chorizo and bacon with plant-based protein like smoked tofu or tempeh crumbles.
• Use low-sodium chicken broth to control salt content and accommodate dietary restrictions.

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Category: Dinner, Lunch, Snacks
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 30 mg