Hamburger Spanish Rice with Bacon
Experience the ultimate one-skillet comfort food with Hamburger Spanish Rice with Bacon—a bold, flavorful fusion of hearty ground beef, smoky bacon, tender white rice, and zesty diced tomatoes with green chilies. This recipe combines the richness of bacon with aromatic spices like chili powder, cumin, and paprika, all simmered to perfection in a savory broth. Toasting the rice before cooking enhances its nutty flavor, while sautéed onions, bell peppers, and garlic bring vibrant texture and depth. Ready in just 50 minutes, this dish is an easy, family-friendly weeknight dinner bursting with Tex-Mex-inspired flair. Garnish with fresh parsley or cilantro for a refreshing finish, and enjoy this satisfying meal straight from the skillet!
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Recipe Information
Ingredients
- 6 slices Bacon
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 cloves Garlic, minced
- 1 cup White rice, uncooked
- 1 14.5-ounce can Diced tomatoes with green chilies (e.g., Rotel)
- 2 cups Chicken broth or beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley or cilantro, chopped (optional garnish)
Instructions
In a large skillet or sauté pan, cook the bacon over medium heat until crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain. Once cooled, crumble the bacon into small pieces and set aside.
Drain most of the excess bacon grease from the skillet, leaving about 1 tablespoon for cooking.
In the same skillet, add the ground beef and cook over medium-high heat, breaking it apart with a wooden spoon, until browned and fully cooked. Drain any excess fat from the skillet if necessary.
Add the diced onion, green bell pepper, and minced garlic to the skillet with the cooked ground beef. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the uncooked white rice and let it toast for about 1-2 minutes, ensuring it is fully coated with the mixture.
Add the can of diced tomatoes with green chilies (with juice), chicken broth, tomato paste, chili powder, paprika, cumin, salt, and black pepper. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, remove the skillet from heat and gently stir in the crumbled bacon.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Garnish with freshly chopped parsley or cilantro, if desired, and serve hot.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 6542 mg | 284% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 22.6 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 267 mg | 21% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3203 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
