Mexican Yellow Rice, also known as Arroz Amarillo, is a beloved side dish in Mexican cuisine that pairs perfectly with a variety of main dishes. This recipe is simple, flavorful, and sure to become a staple in your kitchen.
While some people may refer to this dish as Spanish rice, the differences between Mexican and Spanish rice come down to regional variations in ingredients and cooking techniques. In Mexico, this dish is commonly known as Arroz Amarillo, and its flavor is mild enough to complement a range of flavors.
To make this dish, start by cooking onion, red bell pepper, and garlic in olive oil until the onion is translucent. Then add long-grain rice and cook for an additional minute. Next, add tomato sauce, chicken stock, turmeric, cumin, granulated garlic, oregano, salt, and pepper. Bring to a simmer, cover, and cook until the rice is tender and the liquid is absorbed.
You can customize this recipe by adding your favorite vegetables, such as peas or carrots, for an extra nutritional boost. And if you have a rice cooker, you can easily make this dish in it for even easier preparation.
Try making this Mexican Yellow Rice recipe for your next Mexican-inspired meal and experience the vibrant colors and flavors of this delicious side dish.
Mexican Yellow Rice Recipe
Please Rate this Recipe
- 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!
Support the Hispanic Food Network
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.
Be sure to sign up for our newsletter and leave a comment about this recipe if you can. Thank you for taking the time to visit our website and coman bien mis amigos (eat well my friends).
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.