Better for you than the popular boxed versions, this Latin Yellow Rice Recipe is tasty and easy to make. Flavorful and colorful, it’s a versatile side dish.
Yellow rice is a staple of world cuisine, with cultures as far-reaching as Morocco, India, South America, Africa, and Spain all having a version.
While some versions of yellow rice use saffron, one of the most expensive spices in the world, this recipe gets its signature bright-yellow hue from turmeric, a colorful spice that has a distinctive earthy flavor.
You may never want to go back to plain white rice after trying this wonderful recipe. The flavors here are hearty and rich, but still subtle. Deep notes from the stock and spices pair beautifully with the lighter ones from the herbs to make a rice fit for a king.
Is This Latin Yellow Rice Recipe Healthy?
This recipe is relatively low in fat and contains less sodium than the boxed version. White rice doesn’t have as much fiber or nutrients as brown rice, but you could make this recipe with long-grain brown rice; just add about a half cup more liquid and increase the cooking time, as brown rice takes at least twice as long to cook as white rice. You can make it lower in saturated fat by using olive oil instead of butter and decrease the sodium by using low-sodium chicken stock. For vegetarians or vegans, use oil or plant-based butter substitute, and use vegetarian chicken-flavored stock or vegetable stock.
Making Homemade Stock
This recipe will be even more flavorful if you use homemade stock. The process is easy, makes use of scraps that would otherwise be thrown away, and contains no artificial additives or extra sodium.
Start by making a “stock bag” in your freezer for chicken bones, wing tips, and roast chicken carcasses. Also add trimmings, scraps, and peels from carrots, celery, and onions. Once your bag is full, simply dump it into a stockpot with a few peppercorns and a couple of bay leaves, fill the pot with water, and let it simmer all afternoon. The onion skins will give your stock a beautiful red-brown color.
Once your stock has simmered for two to three hours, simply strain it through a fine-mesh strainer and return it to the heat to reduce by a quarter. You’ll be left with the best natural chicken stock for all your recipes, and you made it almost completely from stuff you would’ve thrown out. You have to love that!
How Do I Store Leftovers?
Store the cooled, cooked rice in the fridge for up to 4 days. Reheat in the microwave. The rice can also be frozen in a Ziploc bag or freezer-safe container for up to 3 months.
Serving Suggestions
We love this rice equally with Mexican food or grilled/roasted meats. It’s perfect with Lemon Roast Chicken or Shrimp Tacos. You could also try it with Moroccan Chicken Skewers With Yogurt-Mint Sauce or Smoked Pork Tenderloin.
Ingredients
- 3 tablespoons butter
- 3 green onions sliced into thin wheels
- 2 cloves garlic crushed
- 2 tomatoes diced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 cups long-grain rice
- 4 cups chicken stock
- 1/4 cup cilantro chopped
- Salt and pepper as needed
Instructions
- Melt the butter in a large heavy-based pot over medium to high heat. Add the green onions and garlic and sauté for 5 minutes.
- Pour in the tomatoes along with the paprika, turmeric, onion powder, cumin, coriander, and oregano, and sauté for another 5 minutes.
- Add the rice to the pot and sauté, stirring, for 5 minutes, until the rice is lightly toasted and smells nutty.
- Pour in the chicken stock and half of the cilantro. Sprinkle in a little salt and pepper then stir to combine. Place the lid onto the pot, and bring it to a boil. Turn the heat down and simmer for 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Leave the lid on to steam for 5 minutes, then fluff the rice, sprinkle on the rest of the cilantro, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
I made this exactly as written. I used my instant pot per your directions. Very tasty and easy to make. It will be on rotation in my house.
So glad to hear it turned out well. Thanks for reading!