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Yellow Rice Recipe (Arroz Amarillo)

This yellow rice recipe is seasoned with golden Latin seasonings for wonderful flavor, a great side dish, or perfect with fish, shrimp, chicken, or pork.
Prep Time10 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: Cuban
Keyword: annatto, saffron
Servings: 6
Calories: 284kcal

Ingredients

  • 2 tablespoons olive oil Spanish olive oil preferred
  • 1 small onion chopped
  • 1 small bell pepper chopped (use spicier peppers to your preference)
  • 1.5 cups long grain rice
  • 4 cloves garlic minced
  • 1 cup tomato sauce
  • 1/2 cup chopped pimientos
  • 1 bay leaf
  • 1-2 teaspoons salt to taste
  • ½ teaspoon bijol or use Sazon with saffron, turmeric, annatto, or 4-5 crushed saffron threads
  • Black pepper to taste
  • 3 cups chicken stock warmed - chicken bouillon works well here

Instructions

  • Heat the oil to medium heat in a large pan. Add the onion, peppers, and rice. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the rice is lightly toasted brown.
  • Add the garlic and cook 1 minute.
  • Add the tomato sauce, chopped pimientos, bay leaf, salt, and bijol (or substitute). Season with black pepper to taste. Cook 2-3 minutes.
  • Pour in warmed chicken stock. Bring to a boil, then reduce heat to low and cover. Simmer until all of the liquid is absorbed into the rice, about 15 minutes. Do not stir during this time, and keep covered.
  • Remove from heat. Let the rice sit another 5-10 minutes, covered.
  • Fluff with a fork and serve.

Nutrition

Calories: 284kcal | Carbohydrates: 48g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 760mg | Potassium: 412mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1228IU | Vitamin C: 47mg | Calcium: 33mg | Iron: 2mg