Yellow Rice (Arroz Amarillo)

Yellow Rice is a staple in most Latin cooking, namely in the Caribbean. Puerto Rican and Cuban meals typically serve this alongside roasted pork and chicken. My easy to make Arroz Amarillo uses a mix of vegetables, seasonings like sazon and long grain white rice.

What is Cuban Rice?

Cuban rice starts off by sautéing diced onions, bell peppers and tomato and adding sazon seasoning for flavor and color. Then the long grain white rice is tossed in and it’s steamed. Diced pimentos and peas are added and the fluffy rice is typically served along side roasted pork or chicken dishes. The vibrant, yellow, red and green colors are secondary to the rich flavor of the rice.

What I love about Cuban and Puerto Rican foods are they are not hot as in heat, but are super flavorful. Does that make sense?

There are so many techniques to boost flavor and add another dimension. It doesn’t always have to be done with heat or chiles.

Some people are afraid to try new things and other culture’s food because it’s not something they’re comfortable with, but I love it and am always up for new flavors. I hope that’s one of the reason you continue to come back to Kevin Is Cooking, too. 🙂

This Cuban rice dish is a great example.

The Yellow Rice here starts with sautéed onions and bell peppers. Sazon seasoning is added along with chicken bullion for an added flavor boost.

Pimentos and peas are mixed at the end and the rice dish is complete. Perfect as a side for Cuban Ropa Vieja any roasted pork like my Balsamic Roast Pork Tenderloin or chicken dish. Enjoy!

Yellow Rice (Arroz Amarillo)

My Yellow Rice (Arroz Amarillo) uses a mix of vegetables (sofrito), seasonings like sazon, and long grain white rice. Perfect with roasted pork or chicken.

5 from 5 votes

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Course: Rice, Side Dish

Cuisine: Caribbean, Cuban, Puerto Rican

Keyword: chicken side, pork side, rice dish

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 4 servings

Calories: 251kcal

Author: Kevin Is Cooking

Ingredients

• 2 cups water boiling
• 2 tbsp olive oil
• 1 medium onion diced
• 1/2 green bell pepper diced
• 1/2 red bell pepper diced
• 1 tomato diced (I prefer Romas)
• 1 GOYA Powdered Chicken Bullion packet
• 1 1/2 tsp GOYA Sazon Seasoning with Saffron (or my version)
• 1 cup long grain white rice

US Customary - Metric

Instructions

• Bring the water to a boil. Set aside. Heat oil in a medium saucepan over medium-low heat. Stir in diced onions, chicken bouillon and sazón seasoning until soft, 5 minutes. Stir in diced bell peppers, tomatoes (See Note 1). Stir to mix and cook 5 minutes more.
• Add rice to the pot, stirring to coat. Cook rice a minute or two. Pour in hot water, stir to combine. Bring to a boil, lower heat to medium-low and simmer 25 minutes, covered, or until rice is tender and water is absorbed completely.
• Remove lid, fluff with fork and add frozen peas and pimentos. Toss to mix in and cover. Allow to rest 5 minutes. Fluff again, season to taste if needed and serve.

Notes

1. I have also made this substituting the bell peppers and tomato for 1/3 cup GOYA Sofrito (tomato based sauce). Follow recipe instructions the same.

Nutrition

Calories: 251kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10.4% | Vitamin C: 40% | Calcium: 1.9% | Iron: 3%

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