Bacon rice with corn

Prep Time 5 minutes Cook Time 45 minutes Total Time 50 minutes
Serves 4-6 servings     adjust servings

Easy, one-pot brown rice with corn and bacon has deep, smoky flavor!


  • 3-4 pieces bacon (see notes)
  • 1 cup onion, finely chopped
  • 1 teaspoon paprika
  • 1 1/4 cups brown rice
  • 2 1/2 cups water
  • 3/4 cup corn kernels (about 2 cobs or from frozen)
  • s+p to taste
  • Optional toppings: Greek yogurt (or sour cream), hot sauce, chopped fresh cilantro, shredded cheddar or Monterey Jack cheese


  1. Heat a large sauce pan over medium heat and add bacon. Fry 7-8 minutes, turning occasionally, until crispy. Remove bacon to paper towels to drain.
  2. Add onion to the bacon grease in the pan and saute for 2-3 minutes over medium heat, until tender.
  3. Add paprika and stir to combine, about 30 seconds.
  4. Add brown rice and stir to get the rice coated in the oils.
  5. Add water, turn heat up to high and bring to a boil.
  6. Once boiling, reduce heat to low, cover and cook for 30 minutes.
  7. Stir in corn kernels, turn off heat, and cover and let sit for 5 minutes.
  8. Serve topped with reserved crumbled bacon, Greek yogurt, hot sauce, cilantro and cheese, if desired.

Recipe Notes

I use 3 pieces of bacon because that’s all that will fit in the bottom of my pot. If you have room for 4 pieces, go for it! Also, I cut my bacon in half to help the pieces fit in the pan and cook more evenly.
I always use brown rice (we’re a whole grains kinda family). If you want to substitute white rice, you’ll need to adjust the cooking time and check the rice after 15-20 minutes.
You can use fresh or frozen corn. If frozen, just thaw it a bit under running water before adding it to the pot.

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