Prep the jalapeños by slicing in half and removing the seeds and the membrane. Set aside.
Cook the chorizo and crumble as it is cooking. Set aside.
Melt the bacon grease in a medium-sized, high-sided skillet over medium heat. Add the rice and the diced onion. Stir frequently, and cook for 5-7 minutes, or until lightly golden brown.
Add the rest of the ingredients, stir, and cover.
Let cook for 10-15 minutes or until all the liquid is absorbed. Stir the rice and check to make sure it is tender. If so, remove it from the heat.
Mix together the cooked chorizo and the Spanish rice. Stir in the shredded cheese.
Spoon 2 tablespoons of this mixture into each of the jalapeño halves.
Wrap each jalapeño halves with a slice of bacon. Secure with a toothpick if necessary.
Place each bacon-wrapped popper onto a parchment-lined baking sheet. Non-stick foil also works really well.
Cook for 45-50 minutes, or until the bacon is cooked. Remove from the grill and let cool for 10-15 minutes before serving.