Spanish or Mexican style yellow rice using jasmine rice and yellow rice seasoning, more popularly known as Arroz Amarillo makes a delicious rice side dish or main dish for lunch or dinner!
Arroz Amarillo – Yellow Rice
Yellow rice is popular in many cuisines including Indian, Mexican and Spanish cuisines with little or slight variations in preparations.
In Indian cuisine, yellow rice is often prepared using basmati rice & spices like turmeric, saffron etc.
In Mexican/Spanish cuisines, yellow rice is often prepared using meat based broth like chicken broth, but in this recipe I am using vegetable broth to make easy, meatless vegetarian yellow rice which also tastes great!
However, you may use any broth of your choice as you like to suit your diet.
Adding chopped bell peppers like red bell peppers and also adding fresh tomatoes is common in Spanish & Mexican style yellow rice preparation, which you can add too if you wish.
In this simple vegetarian yellow rice, we just prepare simple, plain but flavorful yellow rice to which you may add sauteed red bell peppers or tomatoes if you wish.
I also have this Indian yellow rice on stove top using basmati rice and also instant pot yellow rice, both are very simple, easy ways to make colorful, plain yellow rice for a quick side dish.
You can also find here more simple and easy rice recipes like seasoned rice, brown basmati rice, white basmati rice in instant pot, instant pot vegetable rice pilaf, butter rice, ghee rice, coconut milk rice, instant pot jasmine rice pilaf etc which makes nice side dishes!
So here is how you can make easy arroz amarillo or yellow rice using long grain jasmine rice!
How to make arroz amarillo or yellow rice?
To make easy, delicious Spanish, Mexican style arroz amarillo or yellow rice, we use the following ingredients.
ingredients to make yellow jasmine rice
white jasmine rice 2 cups
vegetable broth or water 3 cups
salt adjust to taste
turmeric powder ½ teaspoon
paprika ½ teaspoon (mild)
garlic 2 cloves finely minced (or one teaspoon garlic powder)
onion powder 1 teaspoon
butter 4 tablespoons
minced onions 1 tablespoon
Optional ingredient:
red bell pepper 1 (seeds removed and diced)
Step by step instructions
Add one tablespoon of butter to a pan or pot and as the butter melts, add the rice and minced onions, lightly fry for about a minute in low heat.
Add the garlic, turmeric, paprika and onion powder, mix well and stir fry for another few seconds.
If you are adding the red bell pepper (seeds removed and diced), add it also now and saute a bit.
Add the salt and vegetable broth (or water), mix everything well, also add the remaining butter on top and bring the mixture to a boil.
(It is important that the rice is barely immersed in liquid, if it is not then you can add a little more water like about ¼ cup so the rice will be cooked without a problem)
Once the mixture begins to boil, cover the pan with lid, reduce the heat to low and cook for about 12 minutes until the rice is cooked completely.
Once the rice is cooked, turn off the heat and gently fluff the rice using a fork.
Allow the rice to cool down slightly and you may fluff the rice in regular intervals a few times so the rice won’t be sticky.
Serve with any side dishes, yogurt etc as you like.
How long does arroz amarillo/yellow rice lasts?
Though, the best way to serve yellow rice is to serve it the same day it’s made, preferrably while the rice is still warm, you can also transfer the rice to air tight containers and store in refrigerator for another couple of days.
Below you can get the recipe for vegetarian arroz amarillo or yellow rice in detail.
Arroz Amarillo – Flavored Yellow Rice With Jasmine Rice & Seasonings
Ingredients
- 2 cups white jasmine rice
- 3 cups vegetable broth or water
- salt adjust to taste
- ½ teaspoon turmeric powder
- ½ teaspoon paprika mild
- 2 cloves garlic finely minced, or one teaspoon garlic powder
- 1 teaspoon onion powder
- 4 tablespoons butter
- 1 tablespoon minced onions
Optional ingredient:
- 1 red bell pepper seeds removed and diced
Instructions
- Add one tablespoon of butter to a pan or pot and as the butter melts, add the rice and minced onions, lightly fry for about a minute in low heat.
- Add the garlic, turmeric, paprika and onion powder, mix well and stir fry for another few seconds.If you are adding the red bell pepper (seeds removed and diced), add it also now and saute a bit.
- Add the salt and vegetable broth (or water), mix everything well, also add the remaining butter on top and bring the mixture to a boil.
- (It is important that the rice is barely immersed in liquid, if it is not then you can add a little more water like about ¼ cup so the rice will be cooked without a problem)
- Once the mixture begins to boil, cover the pan with lid, reduce the heat to low and cook for about 12 minutes until the rice is cooked completely.
- Once the rice is cooked, turn off the heat and gently fluff the rice using a fork.
- Allow the rice to cool down slightly and you may fluff the rice in regular intervals a few times so the rice won’t be sticky.
- Serve with any side dishes, yogurt etc as you like.
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