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: 724kcal

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. 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.

Nutrition