Spanish Rice with Bacon
Bursting with bold flavors and hearty textures, Spanish Rice with Bacon is a one-pan wonder that combines smoky, crispy bacon with tender long-grain rice cooked in a rich blend of spices, vegetables, and savory chicken broth. Perfect for busy weeknights or a crowd-pleasing side dish, this easy recipe elevates traditional Spanish-style rice with the addition of bacon, lending a delectable crunch and depth of flavor. Aromatic garlic, sautéed onions, and green bell peppers infuse every bite, while a hint of smoked paprika and cumin creates a robust and smoky profile. Finished with a garnish of fresh parsley, this dish is as visually appealing as it is delicious. Ready in just 45 minutes, Spanish Rice with Bacon is not only a flavorful family favorite but also an excellent choice for meal prep or potluck gatherings.
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Recipe Information
Ingredients
- 6 slices bacon
- 1.5 cups long-grain white rice
- 1 medium yellow onion
- 4 cloves garlic
- 1 medium green bell pepper
- 1 14.5-ounce can diced tomatoes
- 2.5 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoons cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Begin by chopping the bacon into small pieces and cooking it in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon pieces with a slotted spoon and set them aside, leaving 2 tablespoons of bacon grease in the skillet. If there’s not enough grease, add olive oil to make up the difference.
While the bacon cooks, finely dice the onion, garlic, and green bell pepper.
In the same skillet with the bacon grease, add the diced onion and green bell pepper. Sauté over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Add the uncooked rice to the skillet and toast it in the bacon grease and vegetable mixture for about 2-3 minutes. Stir continuously to coat the rice evenly.
Stir in the smoked paprika, chili powder, cumin, salt, and black pepper. This step ensures the spices are evenly distributed and enhance the flavor of the dish.
Pour in the diced tomatoes (with their juices) and chicken broth. Stir well to combine all ingredients.
Bring the mixture to a light boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let the rice cook for 18-20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid removing the lid during this time to ensure the rice cooks evenly.
Once cooked, fluff the rice gently with a fork, then stir in the cooked bacon pieces.
Taste the rice and adjust the seasonings if necessary. Garnish with freshly chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5071 mg | 220% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 20.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2169 mg | 46% | |
*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.
