Mexican Yellow Rice is a delicious side that you can pair with your favorite Latin main dishes. Arroz Amarillo is one of the most common ingredients in Mexican cuisine is rice! This Mexican Yellow Rice recipe is both easy and tasty.
Some may call this Spanish Rice, but Mexican Rice and Spanish Rice differ by region. In Mexico, they call it Mexican Yellow Rice and in the United States, they call it Spanish Rice. The recipes are very similar but like all recipes, they will vary from recipe to recipe and from region to region.
The flavor is mild enough that you can serve it with many different types of recipes. Mix in some vegetables like peas or carrots to give it an extra boost. Serve it with refried beans on Taco Tuesdays or anytime Mexican food is on the menu.
This recipe can also be made in a rice cooker if you have one. So get ready for some South of the Border taste with this amazing Mexican Yello Rice recipe.
Mexican Yellow Rice Recipe
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- 2 tbsp olive oil
- 1 small onion finely diced
- 1 small red bell pepper seeded and finely diced
- 4 cloves garlic minced
- 1 cup long grain rice
- 1 can tomato sauce 8 oz can
- 1½ cups chicken stock
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp granulated garlic
- ½ tsp oregano
- salt and pepper to taste
- In a saucepan, add the olive oil along with the onion, bell pepper and garlic and let them cook together over medium heat until the onion becomes translucent.2 tbsp olive oil, 1 small onion, 1 small red bell pepper, 4 cloves garlic
- Add the rice, stir it around with the onion mixture for about a minute.1 cup long grain rice
- Add the tomato sauce, chicken stock, tumeric, cumin, oregano, granulated garlic, salt and pepper.1 can tomato sauce, 1½ cups chicken stock, ½ tsp ground turmeric, ½ tsp ground cumin, 1 tsp granulated garlic, ½ tsp oregano, salt and pepper
- Place a lid on the pot, reduce the heat to medium low and simmer for about 15 to 20 minutes or until the rice is tender.
- Fluff it up with a fork and serve it right away!
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Did You Know?
The Spaniards first brought rice to Mexico through the port of Veracruz, an area where the warm, moist climate would prove to be ideal for its cultivation, in the 1520’s, over a century before slave ships from Madagascar would introduce rice to the Carolinas.
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