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
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)
Instructions
- 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.
- Sizzle chorizo in the same skillet, breaking into small crumbles until thoroughly browned, approximately 4-5 minutes. Remove and set aside with bacon.
- 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.
- 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.
- 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.
- 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