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

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

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.