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If you’re looking for fluffy, flavorful, and foolproof Spanish Yellow Rice, this recipe has you covered! I’ll walk you through everything you need to know to get that perfect texture—light, tender, and never mushy. Packed with bold seasonings and vibrant colors, Arroz Amarilla is the perfect side for everything from Cuban classics to your favorite weeknight dinners.
Spanish Yellow Rice is such a staple in our home and a great example of how much Tampa Bay’s Spanish and Cuban food culture has shaped my cooking. Just like my Cuban Black Beans, it’s simple to make, full of flavor, and always brings so much life to a meal. The golden color, bold seasonings, and fluffy texture make it a side dish I can always count on to bring everything together.
The best part? It goes with just about anything. Of course, it’s fantastic with Cuban favorites like Mojo Pork, but it’s just as perfect with a roasted chicken or grilled fish. No matter what’s on the menu, this rice always fits right in. Plus, the kiddos love this one! It’s easy, foolproof, and one of those recipes I know you’ll make over and over again!
Nikki’s Recipe Rundown
- Taste: Savory with hints of garlic, peppers, and a subtle touch of spice (not spicy)—so much flavor in every bite!
- Texture: Light, fluffy, and perfectly tender, with each grain of rice standing out.
- Ease: Super simple! Just a little chopping, one pot, and you’re on your way to a vibrant side dish.
- Pros: Pairs with almost anything, looks gorgeous on the table, and the leftovers reheat beautifully.
- Considerations: Patience is key—don’t lift the lid while it’s cooking! The steam does all the work.
- Repeat Worthy: Oh, 100%! This is a staple in my kitchen. One of my family requests on the regular!
Spanish Yellow Rice Ingredients
- Olive or Avocado Oil: Both add great flavor, but avocado oil is a good choice if you prefer something neutral.
- Yellow Onion & Green Bell Pepper: Create a fresh, flavorful base for the rice.
- Garlic: A must-have—it’s what makes the rice so flavorful!
- Pimentos: Add a touch of sweetness and a pop of color.
- Tomato Sauce: Gives the rice a rich, savory depth.
- Rice: Jasmine rice is my favorite for its texture. A long-grain white rice also works. A quick rinse keeps it nice and fluffy.
- Chicken Broth: Packs in so much savory flavor.
- Bijol: The go-to for that vibrant yellow color, but turmeric, saffron, or annatto work just as well.
- Bay Leaf: Adds a subtle herbal note to tie everything together.
💡Shortcut Ideas 💡
- Use pre-diced onions and bell peppers to save prep time. Frozen or from the produce section of the grocery store. I keep frozen stocked in my freezer all the time.
- Jarlic: Minced garlic from a jar works well in a pinch.
Variations and Substitutions
- Add diced ham, chicken, or cooked chorizo for a protein-packed version.
- For a vegetarian option, swap chicken broth for vegetable broth.
- Toss in frozen peas or corn during the last 5 minutes of cooking for extra texture and color.
How To Make Arroza Amarillo (Easy Spanish Yellow Rice)
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Cook the Sofrito
In a Dutch oven or saucepan, heat the oil over medium-high heat. Add the diced onion and green bell pepper, sautéing for about 4 minutes until they soften and smell amazing.
Stir in the minced garlic and pimentos, cooking for just another minute to release their flavors.
Step 2 | Toast the Rice
Add the rinsed and drained rice to the pot and stir for a minute to lightly toast it. This step helps keep the grains separate and adds a slight nuttiness to the flavor.
Step 3 | Simmer and Cook
Pour in the tomato sauce, chicken broth (or water with bouillon), Bijol, bay leaf, salt, and pepper. Give everything a good stir and bring it to a boil.
Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes without peeking!
Step 4 | Fluff and Serve
When the rice has finished cooking, remove the pot from the heat and let it sit, still covered, for 5-10 minutes.
This lets the rice finish steaming. Fluff the rice with a fork before serving, and enjoy!
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Recipe Tips
- Don’t skip rinsing the rice—it ensures the grains stay separate and fluffy. I think Jasmine rice gives you the best texture, but long-grain white rice also works.
- Let the rice sit covered for 5-10 minutes after cooking to fully absorb the flavors and moisture. Don’t be tempted to open it and check it. This finishes the cooking process.
- Use a fork to fluff the rice once it’s cooked; a spoon can make it mushy.
Recipe FAQs
No worries! You can use turmeric, saffron, or annatto instead. All will give the rice that lovely golden color.
Yellow rice differs from white rice, but mainly in how it’s prepared. White rice is the plain, unseasoned base, while yellow rice is white rice that’s been cooked with spices like turmeric, saffron, annatto, or Bijol, which give it its bright color and distinctive flavor. Yellow rice is also typically seasoned with aromatics like onions, garlic, peppers, and sometimes tomato sauce, making it much more flavorful and savory compared to plain white rice.
Yes, but keep in mind that brown rice takes longer to cook and may need more liquid. Adjust the cooking time to about 40-45 minutes and add an extra ½ cup of broth. I have only tested the recipe with jasmine and long-grain white rice.
Storage Instructions for Yellow Rice
Make Ahead: Prepare the rice up to a day in advance and reheat gently on the stovetop with a splash of broth or water.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze cooked rice in individual portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
What to Serve with Arroz Amarillo
ThYellow rice is such a versatile side dish that it pairs beautifully with so many meals. I love serving it with my mojo pork or grilled chicken for a Cuban-inspired meal. Rice also makes a great filling for burrito bowls. And don’t forget a slice of Cuban bread to soak up all that delicious broth!
Some of our other Spanish favorites are a Cubano Sandwich, Columbia Restaurant 1905 Salad, and Spanish Bean Soup!
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Spanish Yellow Rice (Easy Arroz Amarillo)
Ingredients
- 2 tablespoons olive oil or avocado oil
- ⅓ cup diced yellow onion
- ⅓ cup diced green bell pepper
- 3-4 cloves garlic, minced
- 4 ounces diced pimentos
- 8 ounces tomato sauce
- 2 cups jasmine rice, rinsed and drained in a mesh sieve (long grain white rice will also work)
- 3 ½ cups water, or use chicken broth and no bouillon
- 1 large packet / cube bouillon, like Goya or Knorrs large cube
- ⅛ teaspoon Bijol, (you can also use turmeric powder, annatto, or saffron to color the rice)
- 1 teaspoon kosher salt, or to taste
- ½ to 1 teaspoon black pepper, or to taste
- 1 bay leaf
Instructions
- In a Dutch oven or saucepan with a lid, heat oil over medium-high heat. Add onion and green bell pepper. Sauté for 4 minutes.
- Add garlic and sliced pimentos. Sauté for 1 minute.
- Add rice and saute 1 minute.
- Then add tomato sauce, chicken broth (or water & large bouillon cube), Bijol, bay leaf, salt, and pepper to taste (you can start less to fit your taste, maybe ¼ to ½ teaspoon then taste and adjust later- I always use 1 teaspoon and then adjust). Bring to a boil.
- Reduce heat to low. Cover and simmer (adjust to your stovetop's setting- you want a low simmer not too high) until liquid is absorbed and rice is tender, about 25 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.
- Remove from heat. Keep the lid on for another 5-10 minutes.
- Always fluff with a fork (don’t use a spoon or spatula), and the rice will be fluffy, moist, and not sticky.
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Notes
- Don’t skip rinsing the rice—it ensures the grains stay separate and fluffy. I think Jasmine rice gives you the best texture, but long-grain white rice also works.
- Let the rice sit covered for 5-10 minutes after cooking to fully absorb the flavors and moisture. Don’t be tempted to open it and check it. This finishes the cooking process.
- Use a fork to fluff the rice once it’s cooked; a spoon can make it mushy.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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