Savor the burst of flavors in this Yellow Rice recipe. Packed with the vibrant flavors of turmeric and freshness of cilantro, it’s the perfect, flavorful side to any meal!
This bright yellow Spanish Arroz Amarillo, or Easy Mexican Yellow Rice as it’s commonly known is made all over the world, in place like Sri Lank to Peru. It gets it’s bright yellow color from the added spices. In this recipe, the turmeric adds the yellow color and brings unique flavors to the dish. I love serving it alongside my Bone-in Chicken Breast or Easy Red Enchiladas.
Table of Contents
Reasons You Will Love This Rice
- This Yellow Rice pairs wonderfully with a variety of dishes, from seafood to vegetables.
- The blend of spices like turmeric and saffron infuses yellow rice with a deep, aromatic flavor.
- It makes a convenient, yet delicious option for quick dinners.
Recipe Ingredients
- Ground Turmeric: Provides a vibrant color and a warm, earthy flavor.
- Garlic: Offers a strong, aromatic taste.
- Chili Powder and Red Pepper Flakes: These spices add a hint of heat and depth.
- Cilantro: Adds a fresh, herby note.
See the recipe card for full information on ingredients and quantities.
How to Make Yellow Rice
Step 1: Melt the butter in a medium saucepan set over medium heat on the stovetop.
Step 2: Once melted, add the rice and cook for 1 minute.
Step 3: Add the bell peppers and garlic and cook for an additional 2 minutes.
Step 4: Add salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes, chicken broth, and cilantro stems.
Step 5: Bring the pot to a boil then reduce the heat and simmer for 15-18 minutes or until the rice is fully cooked.
Step 6: Remove from the heat and let it sit, covered, for 10 minutes.
Step 7: Remove the cilantro stems. Then, fluff with a fork, serve, and enjoy!
FAQs
Absolutely! Adding vegetables such as peas or carrots, boosts nutrition, color, and texture. Sauté them with garlic or mix in cooked veggies at the end for a more wholesome dish.
Certainly! For a vegetarian variation, simply replace the chicken broth with equal parts vegetable broth when preparing the yellow rice.
Storage Info
STORE the cooked Mexican Yellow Rice in an airtight container in the refrigerator, for 3-5 days. To FREEZE, place the rice in freezer-safe bags or and airtight container for up to 2 months. To REHEAT, sprinkle some water over the rice to add in moisture, then microwave it covered until it has heated through.
More Recipes That You’ll Love
Yellow Rice Recipe
Ingredients
- 1/4 c unsalted butter - (½ stick)
- 2 c long grain rice - (jasmine rice or basmati rice)
- 2 tbsp red or green bell peppers (or both) - minced
- 2 cloves minced garlic
- 1 teaspoon salt
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp chili powder
- pinch red pepper flakes
- 4 c low sodium chicken broth
- 2 stems cilantro
Instructions
- Melt the butter in a medium saucepan set over medium heat on the stovetop.
- Once melted, add the rice and cook for 1 minute.
- Add the bell peppers and garlic. Cook for an additional 2 minutes.
- Add salt, turmeric, garlic powder, paprika, chili powder, red pepper flakes, chicken broth, and cilantro stems.
- Bring the pot to a boil then reduce the heat and simmer for 15-18 minutes or until the rice is fully cooked.
- Remove from the heat and let it sit, covered, for 10 minutes.
- Remove the cilantro stems. Then, fluff with a fork, serve, and enjoy!
Easy and delicious. I added a little chopped carrot for extra color and texture. I will never buy boxed yellow rice mix again!
Reminds me of childhood
Love that Spanish rice! I think I may add a little less on the butter the next time I make the rice , but everything else I would keep the same in the recipe.
This is exactly what I was looking for to make yellow rice. It comes out perfect and the seasoning is great too. I will definitely keep this to make again