Arroz Amarillo (Spanish Yellow Rice)

Ingredients

• 10 ml (2 teaspoons)olive oil
• 75 g (1/2 cup)white onion, finely diced
• 2 clovesgarlic, minced
• 480 ml (2 cups)low-sodium chicken broth or water
• 10 ml (2 teaspoons)powdered chicken bouillon
• 2.5 ml (1/2 teaspoon)ground turmeric
• 6 sprigsfresh thyme
• 2dried bay leaves
• 185 g (1 cup)parboiled rice
• 110 g (3/4 cup)frozen peas (optional)

Instructions

1. 1

   Heat the oil

   Set a pot over medium heat and add the olive oil.

2. 2

   Soften the aromatics

   Add the onion and garlic and sauté for 2–3 minutes, until translucent.

3. 3

   Add the seasonings

   Pour in the chicken broth or water, then add the chicken bouillon, turmeric, thyme and bay leaves.

4. 4

   Bring to a boil

   Bring the mixture to a boil, then add the rice.

5. 5

   Cover the pot

   Stir, cover the pot and reduce the heat to medium-low.

6. 6

   Cook the rice

   Cook for 25–30 minutes, until the liquid has been absorbed and the rice is fully cooked.

7. 7

   Finish with peas

   Remove the thyme and bay leaves, then stir in the peas if using.

What is arroz amarillo?

Arroz amarillo means yellow rice in Spanish and refers to rice coloured and seasoned with ingredients such as turmeric or saffron. Rice dishes are found across many Spanish-speaking cuisines, with seasonings and accompaniments varying by region.

Here, turmeric gives the rice its golden hue, while onion, garlic, thyme and bay provide a savoury, aromatic base. Parboiled rice is a practical choice for a straightforward stovetop method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 7g protein, 48g carbs, 3g fat.

Most of the carbohydrates come from the rice, with the peas adding a smaller amount; the olive oil supplies most of the fat. The rice, peas and chicken broth contribute some protein, but this is best served alongside a protein-rich main and vegetables to make a more balanced plate.

The seasoning base

Aromatics: Cooking the onion and garlic in oil first softens their flavour and spreads it through the pot. Keep the heat moderate so they become translucent rather than browned.

Turmeric and bouillon: Turmeric supplies colour, while powdered chicken bouillon adds savouriness. Since bouillon can be salty, taste the finished rice before adding any extra salt.

Choosing the cooking liquid

Chicken broth: Low-sodium broth gives the rice a fuller savoury flavour and leaves you more control over the seasoning.

Water: Water works too, with the bouillon providing the main savoury note. Use the stated amount so the rice has enough liquid to cook through.

Why use parboiled rice?

Parboiled rice has been partially cooked before packaging, so it tends to keep its shape during simmering. It suits a covered-pot method where the rice cooks in the seasoned liquid.

Stir once after adding the rice, then keep the pot covered as it cooks. Frequent lifting releases steam and can make it harder to judge the cooking.

Check the texture

Doneness: At the end of the 25–30-minute cooking time, the liquid should be absorbed and the grains tender. If the rice is still firm, keep cooking it covered until it is fully cooked.

Finish: Remove the woody thyme sprigs and bay leaves before serving. Fold in the peas at the end so they warm through without becoming overly soft.

How to serve it

This rice works as a side for roast or grilled chicken, fish, or beans. Its mild seasoning also makes it easy to serve alongside a more strongly flavoured main.

For a balanced plate, pair a serving with a protein-rich main and add a fresh salad or cooked vegetables.

Recipe notes & tips

• Dice the onion finely so it softens quickly and distributes evenly through the rice.
• Measure the liquid before adding it to keep the rice-to-liquid ratio consistent.
• Use low-sodium broth if you want more control over the saltiness.
• Keep the lid on while the rice cooks to retain steam.
• Remove both bay leaves before serving, as they are not meant to be eaten.

Variations

• Add peas: Stir them in at the end, as directed, for a little extra colour and sweetness.
• Use water: Replace the broth with water while keeping the powdered bouillon for savoury flavour.
• Add saffron: Use a small pinch in place of some or all of the turmeric for a different aroma and colour.
• Bring the heat: Add a pinch of chilli flakes with the other seasonings.
• Finish with herbs: Scatter chopped fresh parsley over the rice just before serving.

Common mistakes to avoid

• Browning the onion: Keep the heat at medium and cook only until translucent for a gentler flavour.
• Over-seasoning: Bouillon can be salty, so taste the cooked rice before adding extra salt.
• Lifting the lid often: Leave the pot covered during cooking so the rice retains the steam it needs.
• Leaving in the bay leaves: Remove them with the thyme before serving.
• Adding peas too early: Stir them in after cooking so they stay bright and do not overcook.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice seems dry.

Frequently asked questions