I love Mexican rice, but when paired with bacon it makes the most delicious side dish! Today I’m going to teach you how to make The BEST Mexican Rice with Bacon.
Mexican food is a favorite in my house. I used to make regular Mexican rice which was okay, but it wasn’t my favorite. When my husband and I were dating he introduced me to Mexican rice with bacon! I never looked back. I know it sounds different, but sometimes different is really really good!
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What is Mexican rice?
Mexican rice is a delicious dish made from white rice, diced tomatoes, and different spices such as chili powder, garlic powder, and cumin. It is a perfect side for any Mexican entree. Mexican rice goes wonderful with tacos, burritos, and of course fajitas! It is also great scooped with homemade tortillas! This Mexican rice with bacon is a wonderful option to have in your collection of recipes!
What are the secrets to making the BEST Mexican rice with bacon?
My first secret is to cook your rice in the bacon grease until a nice golden brown color. The rice just does not have the same flavor when you skip this step. If your bacon produces too much grease for your liking, make sure you store it for later. It’s always nice to have a little bacon grease on hand.
My second secret is to use chicken broth instead of water. This simple substitution can make a world of difference in terms of flavor.
While water is the go-to choice for many, using chicken broth adds a depth of taste that water can’t quite achieve. The flavor of the broth infuses into the rice, resulting in a rich and savory flavor.
My last secret is to bake your rice. While traditional stove top methods can sometimes result in mushy rice, baking it in the oven yields consistently fluffy and perfectly cooked rice.
The beauty of baking rice lies in the even distribution of heat throughout the dish. By utilizing the gentle heat of the oven, each grain of rice absorbs moisture slowly and evenly, allowing it to cook uniformly without losing its natural texture.
Why you’re going to love this Mexican rice with bacon
Mexican cuisine is known for its bold and vibrant flavors, and this Mexican bacon rice is no exception. By incorporating crispy bacon into the traditional rice dish, it adds a savory and smoky taste that takes the dish to a whole new level.
The combination of the tender, fluffy rice with the salty and crunchy bacon creates a delightful contrast of textures. Every bite is a harmonious blend of flavors, with the rice absorbing the delicious bacon fat and becoming infused with its mouthwatering essence.
Not only does the addition of bacon elevate the flavor profile of the dish, but it also provides a satisfying dose of protein. Bacon is a great source of protein, which is essential for maintaining muscle health, aiding in the body’s repair and growth processes, and keeping you feeling full and satiated.
Furthermore, the Mexican bacon rice is incredibly versatile. It can serve as a delicious standalone dish or be paired with your favorite Mexican entrees. It can also be a delightful addition to a burrito or taco filling.
How to make Mexican rice with bacon
Preheat the oven to 375 degrees.
PLEASE REMEMBER! Always use a pan with metal handles when baking in the oven. I have made that mistake a few times. Here is a pan like mine if you do not have one.
The first step to making Mexican rice with bacon is chopping your ingredients. Chop your onion and pepper. Then chop the bacon into bite size pieces.
Cook the bacon first. Do not cook it too crispy or else it will burn when you add the onion and peppers. After your bacon is cooked (not too crispy) add your onion and peppers. After they are cooked add the rice and cook until the rice is lightly browned.
After the rice has browned add in the tomatoes, broth, and seasonings. Stir and taste. Add more seasoning as needed.
Bring to a boil and transfer the pan to the oven. Bake for 30 to 35 minutes.
When the rice has finished cooking stir it gently being careful not to over stir and mush the rice. Serve while hot!
Mexican Bacon Rice
- 1.5 cups Rice
- 3 cups chicken broth
- 1/2 pack of bacon or the whole pack!
- 1 onion chopped
- 1 pepper chopped
- 1 can fire roasted garlic tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp pepper I prefer coarse
- Chop your onion and pepper. Then chop the bacon into bite size pieces.
- Cook the bacon first. Do not cook it too crispy or else it will burn when you add the onion and peppers. After your bacon is cooked (not too crispy) add your onion and peppers. After they are cooked add the rice and cook until the rice is lightly browned.
- Bring to a boil and transfer the pan to the oven. Bake at 375 degrees for 30 to 35 minutes.
- When the rice has finished cooking stir it gently being careful not to over stir and mush the rice. Serve while hot!
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“Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing?” Matthew 6:25 NKJV