yellow rice | arroz amarillo

by sj

Super simple. Super quick. Super delicious. Super customizable. AND it goes with just about everything! what more can you ask from your rice? Found around the globe in various forms, this savory and lightly spiced rice has a wonderful earthiness and insanely bright yellow color from turmeric, a little bit of spiced notes (not spicy, just spiced), and some herbal notes that help to smooth things out and bring it all together. Also, it’s crazy easy and quick (did i mention that already?)

yellow rice | arroz amarillo

Super simple. Super quick. Super delicious. Super customizable. AND it goes with just about everything! what more can you ask from your rice?… 10 items or less yellow rice | arroz amarillo European make it paper
yield: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
rating 5.0/5
( 3 voted )


400g | 2 cups parboiled rice

240g/ml | 1 cup light broth

480g/ml | 2 cups water

55g | ⅓ cup chopped white or yellow onion

6g | 2 tsp finely chopped garlic

2g | ½ tsp turmeric powder

1.5g | ¼ tsp garam masala

.5g | ¼ tsp green mex seasoning

9g/10ml | 2 tsp oil

1.5g | 1/4 tsp salt (+ more to taste)


Instant pot/electric pressure cooker:

Place everything into pan, lock lid and process at high pressure for 5 minutes

Allow to release naturally, remove lid, fluff rice, taste and salt if needed

Replace the lid, allow to rest about 5 minutes longer and serve



Place all into pan (plus 1 extra cup of water), bring to a boil, reduce heat to simmer and cover

Simmer for 15-20 minutes until liquid is absorbed and rice is done, fluff, taste and salt if needed

Cover and allow to rest 5 minutes before serving  

So these are the players this round, some parboiled rice (you can sub whatever type you want, just adjust your cooking time accordingly), some chopped onion and garlic for sweetness and savoriness, some garam masala for spiced notes, green mex seasoning for herbal notes, turmeric for that earthiness and ridiculously bright yellow, some vegetable broth for salt and flavour. You can add extra vegetables as you’d like, some finely chopped (partially cooked) carrot, corn, peas, spinach….whatever will go well with your meal or whatever you have around. Stick with around 1/2-3/4 of a cup though in order to not overshadow the rice.

There really isn’t anything special to this one, you literally just cook/simmer everything together and done! It has plenty of flavour and the onions and garlic cook perfectly with the rice. This makes a crazy good accompaniment to some beans (such as the latin black beans), curries, masalas, mexican and texmex dishes, mid-eastern dishes….it’s truly a rice dish that can go with just about everything, it’s like the swiss-army knife of rice recipes, and considering the ease of making, hopefully you’ll enjoy making this one a lot.

...and now for something similar:

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