Start by chopping your onion and pepper into small pieces. Then, slice the bacon into bite-sized chunks.
In a large, oven-safe pan or skillet, cook the bacon over medium heat. Make sure not to cook it too crispy, as it will continue to cook when you add the other ingredients. Once the bacon starts to render its fat, you’re ready for the next step.
Add the chopped onions and peppers to the bacon. Stir occasionally and let them cook until they become soft.
Next, add the rice to the pan and stir it into the bacon, onions, and peppers. Cook for a few minutes until the rice is lightly browned. This step adds extra flavor to the rice.
Pour in the can of fire-roasted tomatoes, chicken broth, chili powder, cumin, salt, garlic powder, and black pepper. Stir everything together until completely mixed.
Bring the mixture to a gentle boil, then transfer the entire pan (covered) to a preheated oven at 375°F. Bake for 30–35 minutes, or until the rice is tender and has absorbed all the liquid.
Once the rice is done, remove it from the oven and gently fluff it with a fork. Be careful not to over-stir, as this can make the rice mushy. Serve hot and enjoy!
