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.
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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!
Made it to go with Chili’s Rellenos, because I didn’t have a box of ready make Mexican rice. Family loved it and no another thing I’m never buying from a box again, thank you!
I love that you have a new, delicious, homemade, favorite recipe!
Always seeking healthier recipes. Ingredients on packaged yellow rice make me shutter. Thank you!
I finally learned what makes yellow rice yellow: turmeric! The recipe instructions were easy to follow and the ingredients were simple, too. I loved how the rice turned out; it tasted awesome, and I will definitely make it again!
So easy, right?!
It took me forever to learn that too. IDKY! I learned it years ago tho and I’m happy! (BTW.. my mom’s name is Carol G too!)
Looove it
Yay! There is so much flavor in this side dish, what’s not to love?
The yellow rice 🌾 was terrific, therecipe only needed 1/4 tsp salt, and I used my rice cooker,
I did 2 C water and 1.5 tsp Better Than Boullion
Chicken, 1/8 tsp Old Bay, I was out of the red
pepper, those are the only changes I made,
and Hubby loves it with my Sherried Beef (a
40 y/o recipe)
Rice cookers are so helpful! I’m glad you both loved it!
Can this rice be frozen then reheated when I make quesadillas?
Yes, you can freeze this cooked rice. Here are a few tips: Let the rice cool and store it in a labeled freezer bag with the date you cooked it on the bag. Remove as much air as possible and store it flat to allow for a faster defrost when you want to use it.
Cooked rice that is frozen stays good for up to one month.
So easy and really delicious!
Thank you!! So glad you love the rice!