This Rice With Bacon and Onions is a true comfort meal because anything bacon is always good! This rice is fluffy and delicious, made with the flavor of bacon fat and sauteed onions. A versatile meal that you can serve as your main dish or a side.
When I want to make great rice with minimal effort that is not stovetop white rice, this is the rice I make. This rice is similar to my one-pot rib rice or Puerto Rican spam rice, where the meat is cooked in the rice.
This is a great recipe because it is not only a good quick weeknight recipe to make but also a great rice recipe to make on any holiday or special occasion. What makes this recipe different from the rest is that it is not made with the usual Campbell’s beef consomme.
This is a recipe that can be served as a main meal with just a green salad on the side. Or it can be a side to delicious fried Chinese wings, a Peruvian roast chicken, or Puerto Rican style chicken fricase.
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Recipe Ingredients
- Bacon- I used pork bacon because it is the one I prefer, but you can also use turkey bacon if you like.
- Onion- I used a medium-sized onion, but you can go for one bigger if you like. You can also use a red onion if you prefer the flavor.
- Water- I use water that I mix with the bullion and this is basically how I make the beef stock.
- Beef bouillon- I used the beef bouillon that comes in cubes, but you can also use the powdered version.
- Salt- I added only a little bit of salt because the bouillon cubes do not have enough seasoning.
- Rice- I used medium-sized grain, but you can also use long grain.
How to Make Bacon And Onion Rice
- Photo 1: First step is to chop all the ingredients that need to be cut. For the bacon, I like to cut the strips in 6 pieces or about 1 inch long. You don’t want to cut them too small because bacon shrinks a lot when cooked. Also, roughly chop your onions to about ½ inch thick. Again, do not be too thin so they don’t get lost while cooking.
- Photo 2: Cook your bacon on high heat for 8 minutes. Make sure to stir at least every 2 minutes to make sure they don’t get stuck to the bottom of your pan. Don’t worry about the browning on the bottom of your pan; all of that is going to give your rice more flavor.
- Photo 3: After you cook the bacon, add the onion. Saute for 2 minutes. We only want to cook them enough to sweat the onion. Too much cooking will cook your onion too much and will disintegrate in the rice.
- Photo 4: Add the water and scrape the bottom of the pan. This is done to release everything that is at the bottom.
- Photo 5: Add the rice and salt. Then, take the bouillon cubes, crush them, and add them. I like to crush them to make sure there is a big clump of bouillon in the rice. Then, stir your rice and taste the water. This is to know if you would like to add more seasoning. Cover and cook until most of the water evaporates. This should take about 8 minutes.
- Photo 6: Once all the water has evaporated, I like to stir the rice and make a little dome in the middle of the pot with the rice. Then, cover the rice and finish cooking for 20 minutes.
Recipe Tips
- Additions: This rice is perfect for adding more vegetables. My favorites to add are mushrooms, carrots, or peas.
- Rice cooker: This is a great recipe to make in a rice cooker. If your rice cooker doesn’t get hot enough to saute the bacon, do it in a separate pan then add it to the rice cooker.
More Rice Recipes
Here are just a few of my favorite dishes when I want to make rice.
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Rice With Bacon And Onion
Ingredients
- ½ pound bacon
- 1 yellow onion
- 3 cups water
- 2 cubes beef bouillon
- 1 teaspoon salt
- 2 cups medium grain rice
Instructions
- Start by cutting the bacon into 1 inch long pieces. Also, peel the onion and cube it into about ½-inch pieces. In a large pan cook your bacon on high heat for 8 minutes. Stir the bacon around 3-4 times to avoid burning. Add the onion and cook for 2 minutes with the bacon.
- Add the water and stir the water while scraping the bottom of the pan. Add the salt. Crumble the bouillon cubes and add them in. Stir and wait for the water to boil. Lower your heat to medium-high, add your rice, stir, and cook covered for 8 minutes or until most of the water evaporates.
- Stir the rice and bring all the rice to the middle of the pan to form a dome and cover the rice. Lower your heat to medium, and finish cooking for 20 minutes. Serve and enjoy.
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Recipe Notes
- Vegetables- You can add more vegetables if you like. My favorites are mushrooms, carrots, and peas.
- Bouillion in cubes- If you can’t find beef bouillon cubes you can substitute for 1 ½ teaspoon of the powdered king for each cube.
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