Arroz Amarillo, Puerto Rican Yellow Rice

5 from 1 vote

Arroz Amarillo, Puerto Rican Yellow Rice

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.

Prep Time5

Cook Time30

Resting time5

Total Time40

Course: rice, Side Dish, side dishes

Cuisine: Puerto Rican

Servings: servings

Calories: 367kcal

Author: Zoé Forestier

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. If 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.

Notes

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 1 ½ cups of water for 1 cup of rice.
Adding Flavor: Toss in a bay leaf or fresh cilantro while the rice cooks for extra flavor.

Nutrition