Description
Savor spicy mexican rice with chorizo and bacon, a flavor-packed dish that dances with authentic southwestern charm. Rich layers of smoky chorizo, crispy bacon, and perfectly seasoned rice promise a mouthwatering journey you’ll crave again and again.
Ingredients
Scale
Main Protein Ingredients:
- 1/2 pound (225 grams) Mexican chorizo, casing removed
- 4 slices bacon, diced
Vegetable Ingredients:
- 1 small onion, finely chopped
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup frozen peas (optional)
- 1/4 cup fresh cilantro, chopped
Base and Seasoning Ingredients:
- 2 cups long-grain rice, rinsed
- 1 can (14 ounces) diced tomatoes, with juices
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 1 lime, cut into wedges (for serving)
Instructions
- Render the bacon in a spacious skillet over medium heat until golden and crisp. Transfer the bacon to a paper towel-lined plate, preserving the rendered fat within the pan.
- Introduce the chorizo into the bacon-infused skillet, crumbling and browning the meat until it develops a deep, caramelized exterior. Remove the chorizo and set aside with the bacon.
- Utilize the remaining fat to sauté the diced onions and bell peppers until they become translucent and slightly softened. Incorporate minced garlic and aromatic spices, allowing them to bloom and release their essential oils.
- Fold the rinsed rice into the vegetable mixture, ensuring each grain becomes coated with the fragrant spice blend. Toast the rice gently, stirring frequently to prevent scorching and enhance its nutty undertones.
- Pour in the diced tomatoes and chicken broth, creating a vibrant liquid base. Bring the mixture to a robust boil, then immediately reduce to a gentle simmer. Cover the skillet and allow the rice to steam and absorb the liquid for approximately 18 minutes.
- Once the rice reaches perfect tenderness, fold in the reserved bacon, chorizo, and sweet green peas. Gently fluff the rice with a fork to create a light, airy texture.
- Finish the dish by garnishing with freshly chopped cilantro and serving alongside bright lime wedges for a burst of citrusy freshness.
Notes
- Customize the heat level by adjusting the amount of chili powder or adding diced jalapeños for extra spice.
- Swap chicken broth with vegetable broth to make the dish vegetarian-friendly, omitting bacon and chorizo.
- Enhance protein content by adding shredded rotisserie chicken or black beans during the final mixing stage.
- Use day-old rice for better texture and prevent mushy results when cooking Mexican rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 485
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg