Arroz Amarillo, or Puerto Rican yellow rice, is a flavorful staple in Puerto Rican cuisine, known for its vibrant color and savory taste. This versatile dish is a go-to for everyday meals and special occasions alike.
Arroz Amarillo is seasoned with sofrito, sazón, and in this case, annatto or turmeric, it pairs perfectly with a variety of meats like: Puerto Rican Inspired Roasted Chicken Thighs, Instant Pot Pernil, Chuletas, or Chicken and Chorizo Stew. Pair is with beans like; Habichuelas Guisada or Frijoles Negros, or seafood like Puerto Rican Style Bacalao a la Vizcaina. This versatile dish is a go-to for everyday meals and special occasions alike.
If you want more side dish recipes, try Arroz con Habichuelas or Arroz con Gandules. Both recipes are equally delicious, but Arroz con Gandules is also served during celebrations and Christmas gatherings. Guineos en Escabeche are cooked green bananas, briny and tender, while Mofongo are fried green plantains crushed and mashed with garlic and pork rinds or bacon.
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Why you'll love this recipe
- Bold and Savory: Bold, savory flavors from authentic Puerto Rican seasonings like sofrito and sazón.
- Customizable: Easy to customize with add-ins like peas, diced ham, or shrimp.
- Colorful: A vibrant, colorful dish that’s perfect for any meal or gathering.
- Budget-friendly: Simple ingredients that are budget-friendly and easy to find.
- Traditional: A comforting and traditional taste of Puerto Rican cuisine.
Ingredient Notes
- Rice: Traditionally, medium-grain rice is used in Puerto Rico. However, I love the flavor and aromatics of Jasmine and Basmati rice. Jasmine and Basmati are considered a long grain, but you may use your preferred grain size. To learn more about the different types of rice, check out Simply Recipes and their article on just that, Types of Rice.
- Broth: I will use broth instead of water any time I can. It provides more flavor to the overall dish. You may use your favorite broth; I usually use vegetable or chicken broth, but if you do not have broth, you may use water.
- Achiote Oil: Saffron would be a great way to bring color to your rice. However, saffron can be pretty expensive. Achiote is a "poor man's" saffron and does a great job of coating the grains with color.
See my recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions
- Saffron or Tumeric: If you do not find achiote powdered or can make the oil, use a few sprigs of saffron threads; this is a traditional way of adding color to your rice. Tumeric will do the same; however, it will be bright yellow rather than deep orangy yellow with a heightened floral bouquet.
- Cauliflower: If you want to lower your carb intake, cauliflower rice is a great option. My cauliflower yellow rice recipe follows a similar pattern as this recipe.
- Add-ins: Mix in peas, diced carrots, or pimientos for extra flavor and color, or cover it with banana leaves to bring in the island flavors.
- Protein: Include shrimp, chicken, or diced ham for a heartier dish.
- Low-Sodium: Use reduced-sodium broth and homemade sofrito to control salt levels.
- Season it!: Use cumin, sofrito, and coriander as added flavorings for your rice.
How to make Puerto Rican Yellow Rice
Here are the step-by-step instructions to make arroz amarillo
- Step 1: Rinse rice until water comes clear. Set aside.
- Step 2: Heat achiote oil and saute diced onions on medium to high heat. Make sure the onions do not burn. Add garlic paste and cook quickly for about a minute.
- Step 3: Toss rice into onions and achiote oil. Toast the rice grains in the oil to cover for about 5 minutes. Add broth or water. Cook on medium-high heat until liquid evaporates (5 to 10 minutes).
- Step 4: Bring the heat to low and cover once the liquid evaporates enough to see the grains. Cook for an additional 15 minutes
- Uncover, fluff with a fork, and taste for seasoning and doneness. Suppose the rice is still crunchy and undercooked. Add a small amount of water to the pot and cook for five to ten minutes. Once the rice is cooked, let it rest for about five minutes before serving.
Top Tip
Avoid stirring the rice while it cooks to prevent it from becoming mushy—let it steam undisturbed for the best texture.
Expert Tips
- Rinse the rice before cooking to remove excess starch and keep the grains from clumping.
- Use a heavy-bottomed pot to distribute heat evenly and avoid burning the rice.
- Let the rice rest for 5-10 minutes after cooking to allow steam to finish cooking it perfectly.
- Mind your Ratios: Adjust the liquid-to-rice ratio carefully—stick to 1 ½ to 2 cups of liquid per cup of rice. For this recipe, I used one and a quarter cups of water for one cup of rice.
- Adding Flavor: Toss in a bay leaf or fresh cilantro while the rice cooks for extra flavor.
Recipe FAQs
Too much liquid or stirring during cooking can make the rice mushy. Use the correct liquid-to-rice ratio and let it steam undisturbed.
Yes, it reheats well. Store in an airtight container and add a splash of water when reheating to keep it moist.
The color comes from annatto, sazón, turmeric, or sometimes a combination of these seasonings.
Absolutely! Let it cool completely, store it in freezer-safe bags, and reheat it with a bit of water or broth.
It pairs well with habichuelas guisadas, Instant Pot Pernil (Puerto Rican Pork Roast), Chicken Chorizo Stew, or Bacalao a la Vizcaina.
More Rice, Pasta, and Grains Recipes
- Guineos, Platanos, and Banana Leaves: Puerto Rican Staples
- Funche, Puerto Rican Grits
- Asopao de Pollo, Puerto Rican Chicken and Rice Soup
- Arroz Blanco, Puerto Rican White Rice
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Arroz Amarillo, Puerto Rican Yellow Rice
Equipment
- Dutch oven or large pot
Ingredients
- 2 cups rice I used Jasmine, but you can use your favorite.
- 2½ cups broth chicken or vegetable, or water
- 1 cup onion small dice
- 2 tablespoon achiote oil Use olive oil if achiote oil is unavailable; for color, use saffron, turmeric, or achiote powder.
- 1 tbsp garlic paste optional
Instructions
- Rinse rice until water comes clear. Set aside.
- Heat achiote oil and saute diced onions on medium to high heat. Make sure the onions do not burn. Add garlic paste and cook quickly for about a minute.
- Toss rice into onions and achiote oil. Toast the rice grains in the oil to cover for about 5 minutes. Add broth or water. Cook on medium-high heat until liquid evaporates (5 to 10 minutes).
- Bring the heat to low and cover once the liquid evaporates enough to see the grains. Cook for an additional 15 minutes
- Uncover, fluff with a fork, and taste for seasoning and doneness. Suppose the rice is still crunchy and undercooked. Add a small amount of water to the pot and cook for five to ten minutes. Once the rice is cooked, let it rest for about five minutes before serving.
Zoe Forestier Villegas says
A great alternative to everyday white rice.