Latin Yellow Rice is a tasty Spanish rice recipe with turmeric for its bright yellow color. A perfect side dish for Latin American dishes!
This Rice Recipe is another classic Latin rice dish that is full of flavor and so easy! It is similar to my Saffron Rice, but uses turmeric instead of saffron for its vibrant flavor and bright yellow color. If you don’t have turmeric on hand, my classic Spanish Rice recipe is also an easy, go-to side dish whenever you are serving Mexican Food.
Sabrina’s Latin Yellow Rice Recipe
Latin Yellow Rice, also known as Arroz Amarillo, is one of the best side dishes to make on a weeknight. It is easy and quick to make and just a few extra ingredients turn plain white rice into something delicious and flavorful. If you’ve struggled to make rice in the past, this is the rice recipe for you!
Recipe Card
Ingredients
- 2 tablespoons olive oil
- 1/2 cup yellow onion , diced
- 2 cloves garlic , minced
- 2 cups vegetable broth
- 1 cup white rice
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
Instructions
- In a large Dutch oven on medium-high heat add the olive oil.
- Add the onions and cook for 4-5 minutes until onions are translucent, stirring occasionally.
- Add in garlic, stir well and cook for 1 minute.
- Add vegetable broth, rice, turmeric, kosher salt and black pepper and stir well.
- Bring to a boil, then reduce to low heat and simmer for 20 minutes, covered.
- Turn the heat off, let sit for 5 minutes covered (do not open yet).
- Fluff with a fork before serving.
Notes
- Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Click on times in the instructions to start a kitchen timer while cooking.
- To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
Nutrition
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Table of contents
About This Recipe
My recipe has simple ingredients, like onion and garlic, to build the flavor. The secret to the bright yellow color in this recipe is turmeric, a common ingredient found in dishes all over the world. It’s less expensive than saffron or pre-made sazón, and it keeps this recipe easy for everyday meals. There are modifications to make it in the Instant Pot and a rice cooker. You’ll always have perfect rice no matter what method you choose.
Ingredients
- 2 tablespoons Olive Oil: This is used to sauté the onions and garlic. You can substitute with your preferred vegetable oil or butter.
- ½ cup Yellow Onion: The cooked onions add a wonderful savory flavor to the rice. If you don’t have yellow onion, you can use white or even red onion or shallots.
- 2 cloves Garlic: Minced garlic cloves pair with the onion and give the rice a lot of flavor. Use less if you’re not a garlic fan. Use more if needed! If you’re using powdered garlic, use only 1 teaspoon which equals about 2 garlic cloves.
- 2 cups Vegetable Broth: Vegetable broth adds more flavor than just using water. You can use prepared chicken bouillon, beef broth, or even just 2 cups water if preferred.
- 1 cup White Rice: White rice is best for this dish because it is inexpensive and filling. You can use long-grain rice (White Basmati rice or Jasmine rice) for this dish, but you can also use medium-grain rice or short-grain rice too. Whatever you have on hand will work great!
- 1 teaspoon Ground Turmeric: Turmeric adds the yellow color to the rice. It also adds a subtle earthy flavor. It’s worth having turmeric on hand and a little bit goes a long way. Some people like to substitute with equal parts annatto powder instead. If it’s not strong enough in color, you can use 1 ½ teaspoons of annatto powder instead of just 1.
- 1 teaspoon Kosher Salt: Salt is a flavor enhancer. Adjust the quantity per your preference.
- ¼ teaspoon Coarse Ground Black Pepper: Black pepper gives an earthy spiciness and pairs well with turmeric.
Can this be made ahead of time?
Yes, this recipe can be made in advance. If you’re doing meal prep it freezes and reheats easily. If you’re preparing it for guests, it’s better to make it and serve it fresh. But you can also make it the day before and just microwave it if need be.
Recipe Tips & Tricks
- Rest and Fluff Before Serving: This rice smells so savory while it cooks, you’ll be tempted to serve it right away. Make sure to keep the lid on for 5 minutes after you off the heat so your rice can steam. Fluff your rice with a fork before serving to separate the rice grains and to keep it from getting sticky.
- Prevent Rice from Sticking to the Bottom of the Pot: There are two main things to keep rice from sticking to the pot. First, make sure to keep it on low heat once it gets to boiling. High heat and medium heat will burn the bottom of the rice. Secondly, make sure the lid stays on while it cooks and steams. Moisture is what will keep the rice from sticking. If it browns a little bit that’s okay, it will add a bit more flavor.
What to Pair With
This is the best rice dish to serve with your favorite Mexican food recipes like Chicken Enchiladas and Beef Barbacoa. But it isn’t just a Latin American side dish, serve it with your favorite chicken main dishes like Baked Chicken Thighs, Grilled Chicken Breasts, or Roast Chicken.
How to Store
- Store: Rice can be kept at room temperature for up to 2 hours before it should be refrigerated or frozen. Cool rice completely and place in an airtight container. Refrigerate for up to 4 days.
- Freeze: Store cooled rice in a freezer-safe container and freeze for up to 6 months. Thaw in the refrigerator overnight and add a tablespoon of veggie or chicken broth before reheating.
Alternative Cooking Techniques
Instant Pot Method
- Turn the Instant Pot to the Sauté Function and add oil. Once oil is hot, add onions and cook for about 1 minute.
- Add the garlic and cook for 30 seconds longer.
- Stir in the white rice and turmeric until well coated.
- Add vegetable broth and salt and pepper, stir to combine.
- Cover Instant Pot with lid, seal valve, and set on Low Pressure for 12 minutes.
- Allow to naturally release pressure, about 10 minutes, when finished cooking.
- Fluff with fork and serve.
Rice Cooker Method
- Heat oil in rice cooker and add finely diced onions, cooking about 2 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add rice to rice cooker and sauté until it glistens.
- Stir in vegetable broth, turmeric, salt and pepper, mixing until well combined.
- Close rice cooker lid and set to cook per the rice cooker settings.
- Fluff with a fork before serving.
Frequent Questions
Yes, you can easily use brown rice. Add an additional ¼ cup of broth or water and let it simmer on low for about 40 minutes. Let it steam for 10 minutes as well. Brown rice is known for being a little more chewy than white rice, so don’t worry if it comes out this way.
You can, but you don’t have to. Rinsing the starch from the rice will help it become fluffier, but it’s not a requirement. If you do rinse, use cold water in a strainer or a bowl until the water is no longer murky from the starch.
Variations
- Spices: You can add ground cumin, fresh cilantro, or ground oregano for extra flavor. Substitute garlic powder or onion powder for fresh ingredients.
- Sazon: Sazon is a pre-made seasoning full of Spanish flavors you can use instead of the turmeric.
- Turmeric: Saffron or ground annatto seeds can be used in place of turmeric to get the bright yellow color in this rice dish and bring a different flavor.
- Rice: Any long-grain white rice will work in this recipe. The most common are basmati rice and jasmine rice. To use brown rice, cook for an additional 10 minutes and allow to steam for 10 minutes.
- Cuban Yellow Rice: Season the rice with anatto powder and paprika before cooking. About 10 minutes into cooking, stir in a cup of frozen peas and then cook an additional 15-20 minutes. Garnish with diced pimentos.
- Veggies: You can stir in a cup of frozen veggies like corn, peas, or diced carrots to your rice about halfway through cooking. You may need to adjust the cooking time by 5-10 minutes.
Related Recipes
More Rice Recipes from Around the World
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