Google Amy's Cooking Adventures: Arroz con Tocino (Puerto Rican Rice with Bacon)

Saturday, August 10, 2019

Arroz con Tocino (Puerto Rican Rice with Bacon)

Here we are at the Eat the World Recipe challenge again and we’re headed to Puerto Rico!

You guys – the struggle was real this month and I really didn’t think it would be!

What really did me in was that we had just gotten back from out 2-week long vacation before the country was announced (and I *still* haven’t shared about that! AAHHH!!  Summer brain!  I’ll get there, I promise!)

It took me a while to get back in the groove of things and then Hubs went out of town for 3 (yes, THREE) back to back trips, leaving him gone for 2 ½ weeks.  And it is always so much more difficult to cook when it’s just me and the kids.  They’re adventurous eaters, but there’s only so far I can go without reinforcement.  Then, a week after Hubs left, Dude went away to boy scout camp for a week, leaving just me and Spud!  Cooking was almost nil.  One batch of taco meat lasted us the entire week!

So I had a few recipes short-listed and ultimately abandoned them all. 

Then I came across Arroz con Tocino.  I wasn’t sure about the authenticity of the recipe I found so I searched and came across a few recipes that needed Google Translate and decided I was in business!

The recipe was simple, delicious, and a crowd-pleaser!  A definite win in my book!

Arroz con Tocino translates to Rice with Bacon and that’s really all the recipe is!  From what I can tell, salt pork would be a more traditional ingredient, however bacon is a commonly used substitute.  I nearly always have bacon on hand, so that’s what I used.  Also, white rice is traditional, but I only had brown rice, so that was another small change.

As is often the case, Arroz con Tocino has many variations.  I made the simplest variation I found.  Others add in onions and garlic, while other add in sofrito, a cilantro-based spice mix commonly used in Puerto Rican cooking.   Since I am part of the sub-section of the population who taste soap instead of deliciousness when I eat cilantro, I opted to avoid sofrito! What I do love is that the cook can certainly customize this recipe to their own preferences.

As I mentioned before, this was a huge hit in my house (bacon and rice are both very popular foods in my house – though I never thought to combine them before!)

Here’s what everyone else cooked up and don’t miss my other #eattheworld travels following the recipe.

Check out all the wonderful Puerto Rican dishes prepared by fellow Eat the World members and share with #eattheworld.

Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Sue: Sofrito Rice
Sharanya Palanisshami: Marrallo
Pandemonium Noshery: Pernil - Puerto Rican Crispy Roast Pork
Simply Inspired Meals: Epcot Frozen Torched Cherry Colada
Culinary Adventures with Camilla: Empanadillas de Carne
Evelyne: Pastelon, a Puerto Rican Plantain Lasagna
Margaret at Kitchen Frau: Classic Pina Colada Recipe
Amy: Arroz con Tocino (Puerto Rican Rice with Bacon)
House of Nash Eats: Patacones or Tostones (Fried Green Plantains)
Elizabeth at Literature and Limes: Mango Piraguas
A Day in the Life on the Farm: Pinchos

Arroz con Tocino (Puerto Rican Rice with Bacon)
Adapted slightly from Foodie Lady

6 slices, thick-cut bacon
1 cup brown rice
2 ¼ cups chicken broth
¾ teaspoon salt

Cut the bacon into 1-inch pieces.  Place in a small saucepan over medium heat and fry until crisp.  Remove bacon to a paper towel lined plate to drain.

Pour off the bacon drippings, leaving about 1 tablespoon behind.  Add the raw rice and cook for 2 minutes, stirring frequently, until lightly toasted.

Add the chicken broth and salt and bring to a boil.  Cover pot and reduce heat to a simmer.  Cook for 40 minutes or until the water is absorbed and the rice is tender.  Stir in the crisp bacon and serve.

Amy Eats the World in…

Cuba: Ropa Vieja (Slow Cooker Beef)
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Mini Cottage Pie (Harry Potter Leaky Cauldron-Style)
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Finnish Lemonade) 


  1. I feel you Amy. This has been a crazy summer for us as well.

  2. Sometimes simple is the best. This sounds like a winning combination!

  3. That looks so, well, bacony which we all know is synonymous with delicious. I plan on trying this for lunch tomorrow.


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