Skip to content
One-pan Mexican-style spiced rice recipe

One-pan Mexican-style spiced rice recipe

69 ratings

One-pan is all it takes to make this Mexican-style spiced rice. A mixture of bacon and chipotle paste stirred through the rice gives it the dish a real savoury smack. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 316 calories / serving
  • Dairy-free


  • 1 tbsp olive oil
  • 4 rashers streaky bacon, roughly chopped
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 1 celery stick, finely chopped
  • 2 mixed peppers, deseeded and sliced
  • 200g long-grain rice, rinsed
  • 400g tin chopped tomatoes
  • ½ reduced-salt chicken stock cube, made up to 225ml
  • 1 tbsp chipotle chilli paste
  • 1 red chilli, sliced and deseeded (if you like)
  • 15g fresh coriander, roughly chopped
  • 1 lime, cut into wedges to serve
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 14%
  • Sugars

    9g 10%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 53g Protein 8.8g Fibre 2.4g


  1. Heat the oil in a large, lidded frying pan over a medium-high heat and add the bacon. Fry for 3-5 mins until golden and cooked through, then transfer to a plate using a slotted spoon, leaving the oil in the pan.
  2. Add the onion, garlic, celery and peppers to the pan and cook for 5 mins. Add the rice, tomatoes and stock. Bring to the boil, then cover, reduce the heat and simmer for 15-18 mins, until the rice is tender.
  3. Stir the bacon and chipotle paste through the rice; season to taste. Divide between 4 plates, garnish with the chilli and coriander and serve with the lime wedges to squeeze over.

See more Healthy Rice recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.