This Spicy Yellow Rice is fluffy, spicy and delicious. It is easy to make and so delicious. I am very confident you will love it too:)
Yellow rice (also called Arroz Amarillo) is a very popular traditional cuisine in Latin American, the Caribbean, India, and South Africa among so many others. Every Latin American country has its own ways of making yellow rice and there are many different ways for them to accomplish the yellow color. Some people use achiote oil as my grandmother did, and others use saffron or turmeric. My little tweak is to use my favorite tomato sauce. It’s true you can get yellow boxes in the supermarket, but there’s nothing better than yellow rice made from scratch. In this recipe, I use a can of corn however you can also use a can of mixed vegetables and even a combination of the two. This is how the rice looks when using a can of mixed vegetables (image down below). Either way, if you decide to make this rice you will be delighted.
Ingredients you’ll need:
- White rice
- Corn (canned or frozen) Whole Kernel Golden Corn, 15.25 oz
- Oil
- chicken bouillon ( or vegetable)
- Garlic
- Black pepper & Salt
- Tomato sauce
- Cilantro
- Water
*for a more authentic Caribbean flavor use this Sofrito (2 tablespoons)
How to make this Yellow Rice
- On a nonstick pan heat the 2 tablespoons of oil over medium-low heat. Add 3 to 4 cloves of minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sautee for a couple of minutes.
- Then, add 1/2 cup of tomato sauce and the corn (if you use a can of corn make sure to drain the water). Add 2 1/2 cups of water and increase the heat to medium-high.
- Add a handful of cilantro, and 1 or 2 Jalapeños peppers for some heat (optional). 1 chicken bouillon ( or you can add 1 tablespoon of my Sofrito). stir to combine.
- After the water starts boiling, add 2 cups of rice ( I like to rinse my rice a couple of times). Make sure to stir a few times to prevent the rice from sticking to the bottom and burning ( this is very important).
- Once the water has evaporated, cover the pan and lower the temperature to low heat for about 20 minutes or until the rice grains are soft.
Yellow rice has been part of my weekly menu for years. We love to serve this dish with an avocado salad and fried green plantains.
Please see below for a printable recipe card and do not forget to leave your comments and suggestions, I will be happy to hear from you. Follow me on Facebook, Pinterest and use the #asimpletweakrecipes so I can see your creations on Instagram :).
Enjoy!
Spanish Spicy Rice
Ingredients
- 2 cups white rice long grain
- 1 15.25 oz. can of Whole Kernel Golden Corn drained
- 2 tablespoon Avocado oil
- 4 cloves garlic (peeled and minced)
- ¼ tablespoon salt
- ¼ teaspoon black pepper
- 4 sprig cilantro
- ½ cup tomato sauce
- 1 cube chicken bouillon
- 2 ½ cups water
Instructions
- On a nonstick pan, heat the 2 tablespoons of oil over medium-low heat. Add 3 to 4 cloves of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper . Sautee for a couple of minutes.
- Then, add 1/2 cup tomato sauce and the corn (if you use a can of corn make sure to drain the water). Add 2 1/2 cups of water and increase the heat to medium-high
- Continue by adding a handful of cilantro , 1 or 2 Jalapeños pepers for some heat (optional). Add 1 chicken bouillon ( or you can add 1 tablespoon of my Sofrito). stir to combine.
- After the water starts boiling, add 2 cups of rice ( I like to rinse my rice a couple of times). Make sure to stir a few times to prevent the rice from sticking to the bottom and burning ( this is very important).
- Once the water has evaporated, cover the pan and lower the temperature to low heat for about 20 minutes or until rice grains are soft.
Notes
- Another substitute is a hot sauce or cayenne pepper.
- You can use fresh jalapenos or from a can. Another substitute is a hot sauce or cayenne pepper. *If spicy is not your preference just skip this step, the rice taste delicious as well.
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
