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Yellow rice in a black serving dish.
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5 from 2 votes

Spanish Yellow Rice (Easy Arroz Amarillo)

Fluffy, flavorful, and vibrant, this Spanish Yellow Rice (Arroz Amarillo) is the perfect side dish! Made with a flavor packed sofrito and bold seasonings, this easy one-pot recipe guarantees the best texture every time. It’s a versatile dish that pairs beautifully with everything from Cuban classics to roasted chicken or seafood.
Author: Nikki Lee
Servings: 6 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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.

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.
STORAGE NOTES:
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.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 54g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 581mg | Potassium: 258mg | Fiber: 2g | Sugar: 3g | Vitamin A: 699IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 1mg

Find it online:

www.soulfullymade.com/spanish-yellow-rice-easy-arroz-amarillo/