Easy Arroz Amarillo (Spanish Yellow Rice)

Ingredients

• 30 ml (2 tablespoons)olive oil
• about 50 g (1/3 cup), dicedonion
• about 50 g (1/3 cup), dicedgreen bell pepper
• 3–4 cloves, mincedgarlic
• 113 g (4 ounces), drained and slicedjarred pimentos
• 227 g (8 ounces)tomato sauce
• about 370 g (2 cups), washed and rinseduncooked long-grain rice
• 830 ml (3 1/2 cups)water
• 1 cubechicken bouillon
• about 0.6 g (1/8 teaspoon)Bijol (or annatto or turmeric powder)
• 1bay leaf
• to taste; start with 1/4 teaspoon, then adjustsalt and pepper

Instructions

1. 1

   Sauté the aromatics

   In a lidded Dutch oven or saucepan, heat the olive oil over medium-high heat. Add the onion, green bell pepper and garlic, then sauté for 5 minutes.

2. 2

   Add rice and liquid

   Stir in the sliced pimentos and tomato sauce and sauté for 1 minute. Add the rice, water, bouillon cube, Bijol, bay leaf, salt and pepper, starting with 1/4 teaspoon of salt and adjusting later. Bring the mixture to a boil.

3. 3

   Simmer covered

   Turn the heat to low, cover and simmer for about 15 minutes, until the liquid has been absorbed and the rice is tender. Keep the lid closed so the steam can cook the rice.

4. 4

   Rest and fluff

   Take the pan off the heat and leave it covered for another 5–10 minutes. Fluff the rice with a fork rather than a spoon; it should remain moist.

What is arroz amarillo?

Arroz amarillo means yellow rice in Spanish, and this version is a Cuban side dish seasoned with a tomato-based sofrito and coloured with Bijol. Yellow rice dishes have variations across Spanish-speaking cuisines; this recipe’s combination of rice, pimentos and sofrito gives it a distinctly Cuban character.

The rice cooks in the seasoned liquid, taking on flavour as it absorbs it. Bijol adds the golden colour, while the tomato sauce and aromatics give the grains a savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 6g protein, 55g carbs, 5g fat.

The rice supplies most of the carbohydrates, while the olive oil contributes much of the fat. The small amount of protein comes mainly from the rice and chicken bouillon. Serve a portion alongside a protein and vegetables to make a more balanced plate.

Build the sofrito flavour

Aromatics: Give the onion, green pepper and garlic the full 5 minutes to soften and release their flavour before adding the other ingredients.

Tomato and pimentos: Briefly sauté these for 1 minute, as directed, before adding the rice and liquid. This brings the ingredients together without extending the recipe’s cooking stages.

Choose the colouring

Bijol: Use the small amount specified for a golden hue. It is a seasoning blend used to colour rice in this recipe.

Alternatives: The recipe suggests annatto or turmeric powder instead. These can colour the rice too, though the flavour may differ from Bijol.

Keep the lid closed

Covered cooking: Once the pan is simmering, keep the lid on for the full 15 minutes. Steam is part of how the rice cooks, and lifting the lid releases it.

Resting: Leave the covered pan off the heat for 5–10 minutes after simmering. This gives the rice time to finish settling before you fluff it.

Check the rice texture

Doneness: At the end of the simmer, the liquid should be absorbed and the rice tender. If it is not quite there, keep the lid on during the resting period and check before serving.

Fluffing: Use a fork to lift and separate the rice gently. The recipe aims for rice that is moist, so avoid stirring it vigorously.

Serve it with

Main dishes: This rice is suggested as a side for pork, ham, chicken, beef or fish. Its tomato and garlic seasoning makes it an easy match for a range of savoury mains.

On the plate: Pair it with a protein and a vegetable side for a fuller meal. Serve soon after fluffing while the rice is warm.

Recipe notes & tips

• Rinse the rice before cooking, as specified, and drain it well.
• Have the measured ingredients ready before heating the oil so the aromatics do not overcook.
• Keep the pan covered throughout the 15-minute simmer.
• Begin with 1/4 teaspoon of salt, then taste and adjust as needed.
• Let the rice rest covered for 5–10 minutes before fluffing.
• Use a fork to fluff the rice gently rather than stirring with a spoon.

Variations

• Annatto colour: Use annatto powder instead of Bijol, as suggested in the recipe.
• Turmeric colour: Use turmeric powder as the alternative colouring, keeping in mind that the flavour will differ.
• Milder seasoning: Start with less salt and pepper, then adjust to taste after cooking.
• Main-dish pairing: Serve alongside pork, ham, chicken, beef or fish for a simple meal.

Common mistakes to avoid

• Opening the lid: Steam escapes and disrupts cooking; keep the pan covered during the simmer.
• Skipping the rinse: The recipe calls for washed and rinsed rice; rinse it before adding it to the pan.
• Overcooking the aromatics: Sauté the onion, pepper and garlic for 5 minutes, not beyond the stated step.
• Skipping the rest: The rice needs another 5–10 minutes covered off the heat before fluffing.
• Mashing the grains: A spoon can make the rice clump; fluff it gently with a fork.

How to store

Refrigerate leftover rice in a covered container and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if it seems dry.

Frequently asked questions