How to Make Yellow Rice (Spanish Rice)

Yellow rice is one of those dishes you eat with your eyes. Bright, golden, and full of flavor, some call it yellow rice, others Spanish rice, and Spanish-speaking cultures call it, arroz amarillo.  No matter the name, almost every culture has its own version. It’s quick, easy, goes with anything and takes about 30 minutes from start to finish. 

If I had to commit to one rice recipe for the rest of my life it would be this one. I love yellow rice because it’s simple but so full of flavor — also easy on the eyes. It goes with anything from Portuguese dishes to Latin food. Some of my favorite ways to serve it are with Shrimp Mozambique, Mozambique Chicken Wings, Portuguese Pork and Clams and Pollo Guisado.

Why you’ll love this recipe

• Yellow rice goes with anything, from saucy dishes to grilled and fried foods.
• If you’ve never made rice before, this is a great place to start! We’re not adding beans or complicating the cooking process. If you are looking to add beans, try this rice and beans recipe.
• Each grain cooks perfectly and stays separate. No one likes mushy rice!
• It cooks in 30 minutes, making it perfect for busy weeknights.

Ingredients

Everything you need is listed right here. Exact quantities and measurements are listed in the recipe card down at the bottom of this post.

• Extra long grain white rice — the type you choose will affect the final texture. I like to use parboiled extra long grain rice—it cooks up firm and holds its shape, giving you perfectly separated grains. Jasmine rice is my second choice, it’s slightly more fragrant and sticky. Canilla rice is another great option if you prefer softer, fluffier rice. 
• White or yellow onion and crushed garlic build the base flavors of this dish. A bay leaf is optional, but adds an extra layer of flavor.
• Sazón with azafrán (saffron) and one large bouillon cube give the rice its color and depth.
• Salt and pepper – may or may not be needed, depending on your taste.

Recipe steps with photos

Each of steps are listed here with photos.  To skip the visuals and get right to the recipe, just scroll down to the recipe card at the end.

Step 1: Rinse the rice in a mesh strainer under cold water until the water runs clear.

Step 2: In a cast-enamel or aluminum pot, heat the olive oil over a medium flame and add the onions, crushed bouillon and garlic. Sauté until fragrant.

 

Step 3: Add water, salt, pepper, sazón and bay leaf to the pot, bring to a boil.

Step 4: Once the water starts to boil, add the rice and stir. Cover the pot and turn the flame down very low. Let the rice simmer for 25 minutes. Don’t lift the lid to check on the rice or mix while it’s cooking.

Step 5: Once the 25 minutes are up, lift the lid and check the rice to make sure it’s done. The grains should be tender and separated and all of the cooking water should be evaporated. Once the rice is done, turn the burner off and let it sit covered for 5 minutes. Fluff with a fork and serve.

Helpful tips

• Make sure to rinse your rice. This removes dirt, debris and excess starch. Too much starch = mushy rice.
• If the rice still tastes hard once the time is up, don’t fluff it yet! Instead, lay a wet paper towel over the rice, re-cover and cook on very low heat for 5-10 minutes more. Once the grains are tender, you can let it rest for a few minutes before fluffing it.
• Let the rice rest before fluffing it. If you fluff the rice while it’s still steaming hot, it will get mushy.

Serving suggestions

Yellow rice goes with everything. There are so many dishes you can serve it with, here are just a few of my favorites:

• Chicken — yellow rice goes great with grilled and fried chicken, but it really hits with saucy dishes like stew chicken (pollo guisado) or Mozambique chicken wings.
• Beef or pork — try it with carne guisada or beef picadillo, and if you like pork, pernil (roast pork shoulder) or carne de porco à Alentejana (Portuguese pork and clams).
• With another starch or vegetable — islanders love doubling up on starches — yuca with onions, fried sweet plantains, tostones, or even potato salad all go great with yellow rice. If you’re looking to keep things simple, a simple fresh green salad goes great too.

Reheating and storing leftovers

Storing and reheating white rice is as easy as can be.

• Store in an airtight container in the fridge, it will keep for 3-4 days. 
• I prefer to steam leftover rice — all you need is a pan of hot water with a steamer on top. Line the steamer with foil or parchment, and cover the basket with a lid. The steam from the boiling water will reheat the rice in about 10 minutes.
• If you don’t have steamer, you can reheat your rice in a microwave, it only takes about 1 minute.

More rice recipes for you

• Plain White Rice (Arroz Blanco)
• Seasoned White Rice
• Rice with Lima Beans
• Pigeon Peas and Rice (Arroz con Gandules Recipe)
• Dominican Rice and Beans (Moro de Habichuelas)
• Rice and Black Beans
• Cape Verdean Rice with Tuna (Arroz com Atum)

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider scrolling down and leaving me a review if you REALLY liked it. Thanks!

Recipe Rating