How to make yellow rice – Every time a classic Arroz Amarillo recipe for fluffy and spicy Spanish rice. Combine this lively side with your favorite Mexican, South American and Caribbean dishes!
Yellow rice (Arroz Amarillo) is a popular side dish served in countries around the world. It is enjoyed across Spain, Central and South America, the Caribbean, India, Africa and Southwest Asia … In fact, you can find a signature version of yellow rice on almost every continent!
Although there are subtle differences in recipes from different regions, the concept is similar and fairly simple: long grain rice is steamed with lively flavors, including onions and either turmeric, annatto or saffron Signature yellow Colour.
Easy yellow rice recipe
This is our easy Latin-inspired Arroz Amarillo Recipe that makes the tastiest, fluffiest yellow rice every time. It’s perfect for serving your favorite Mexican, South American, and Caribbean dishes – or just eating it alone, bowl by bowl. It’s just so satisfying!
Mexican Yellow Rice is made and ready to use in just 4 easy steps enjoy in 30 minutes.
It’s quick and easy to make as an almost effortless side dish, and can even be prepared ahead of time as part of your weekly meal prep!
Ingredients you need
As mentioned above, there are a few different ways you can add that amarillo to the arroz. We use turmeric for a nice hue and subtle earthy taste. However, feel free to use a pinch Annatto or saffron to create your version of yellow rice!
For this Mexican yellow rice recipe you will need:
- Dried long grain rice – White is classic, but you can use brown
- butter – or oil
- onion – diced
- garlic – chopped
- Chicken base – or bouillon
- turmeric – for that perfect yellow color
- Adobo spice – bought or homemade for a rich, smoky aroma
- water
- coriander – chopped
How to Make Arroz Amarillo (Spanish Yellow Rice)
First, set a 4 liter saucepan over medium heat. Add butter, onions and garlic and sauté 3-5 minutes to soften.
Then stir in the dry rice.
Note: Make sure the rice grains are well coated with butter.
Add the chicken base, turmeric, adobo seasoning, and water. Mix well.
Cover the pot and bring it to a boil. Cook once, reduce the heat a little and stir. Cover the pot again and cook for 15-18 minutes.
You will know it’s done when the rice looks fluffy on top and there are vents in the top of the rice.
Remove from heat and toss the rice. Then cover again and let the rice steam for another 5 minutes.
Finally stir in the freshly chopped coriander.
Get the full (printable) Spanish yellow rice recipe below. Enjoy!
Serve warm Mexican yellow rice with your favorite main dishes.
frequently asked Questions
Try making your yellow rice with steamed sugar peas, desiccated coconut, saffron, or golden raisins. Stir in the add-ins along with the chopped cilantro (if used) after the rice is cooked and before the final 5-minute steam.
Instead of butter, use your favorite high-heat, neutral-flavored oil. Then replace the chicken base with vegetable stock.
This is an excellent recipe to make ahead of time. Store refrigerated leftovers in a sealed container and keep them in the refrigerator for up to 4 days. Warm up in the microwave or on the stove; You may want to add a splash of water if the rice appears a little dry.
Looking for more delicious side dishes?
Fluffy Yellow Rice Recipe (Arroz Amarillo)
A classic Arroz Amarillo (yellow rice) recipe for fluffy and flavorful Spanish rice every time. Combine this lively side with your favorite Mexican, South American and Caribbean dishes!
Servings: 10 Servings
Set a 4 liter saucepan over medium heat. Add the butter, onions and garlic. Fry for 3-5 minutes so that it becomes soft. Then stir in the rice. Make sure the rice is well coated with butter.
Add the chicken base, turmeric, adobo seasoning, and water. Mix well.
Cover the saucepan and bring to a boil. After cooking, reduce the heat a little and stir. Then cook, covered, for 15-18 minutes, until the rice looks fluffy and there are ventilation holes in the top of the rice.
Remove from heat and toss the rice. Then cover the rice and let it steam for another 5 minutes. Stir in the coriander and serve warm.
This is an excellent recipe to make ahead of time. Store refrigerated leftovers in a sealed container and keep them in the refrigerator for up to 4 days. Warm up in the microwave or on the stove; You may want to add a splash of water if the rice appears a little dry.
Portion: 0.75Cup, Calories: 146kcal, Carbohydrates: 31G, Protein: 3G, Fat: 1G, Saturated fatty acids: 1G, Polyunsaturated fat: 1G, Monounsaturated fatty acids: 1G, Cholesterol: 1mg, Sodium: 106mg, Potassium: 81mg, Fiber: 1G, Sugar: 1G, Vitamin A: 32IE, Vitamin C: 1mg, Calcium: 22ndmg, Iron: 1mg
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