In my kitchen, rice isn’t just a side dish — it’s the heart of the table. Growing up, arroz amarillo was one of those dishes that made a regular dinner feel like a celebration. The color alone is enough to brighten the plate, but the flavor is what keeps you coming back for second helpings.
This yellow rice is soft, fluffy, and carries the gentle earthiness of bijol (or annatto), which gives it that sunshine hue without overpowering the dish. It’s the kind of recipe that feels at home next to roast chicken, pork, or even a simple fried egg on a busy weeknight. And the best part? It’s a true one-pot wonder.
Ingredients You’ll Need
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Olive oil – For sautéing the sofrito.
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Onion, green bell pepper, garlic – The Cuban flavor base.
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Jarred sliced pimientos – Sweet, roasted red peppers for color and a subtle sweetness.
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Tomato sauce – Adds depth and moisture to the rice.
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Long-grain white rice – Fluffy grains that don’t clump.
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Water + chicken bouillon cube – The bouillon brings more flavor than plain stock.
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Bijol (annatto or turmeric) – Just ⅛ teaspoon for the perfect golden color.
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Bay leaf – For a light herbal note.
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Salt & pepper – Season to taste.
Step-by-Step: How to Make Arroz Amarillo
1. Start the Sofrito
Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Add the onion, green pepper, and garlic. Sauté for about 5 minutes until softened and fragrant.
2. Add Color and Flavor
Stir in sliced pimientos and tomato sauce. Cook for another minute to let everything blend together.
3. Build the Rice Base
Add the rice, water, bouillon cube, bijol, bay leaf, and a pinch of salt and pepper. Stir gently, bring to a boil, then immediately reduce heat to low.
4. Cook Without Peeking
Cover tightly with a lid and let it simmer for about 15 minutes until the liquid is absorbed and the rice is tender. Keep that lid on — the steam is doing the work.
5. Rest and Fluff
Turn off the heat but keep the lid on for 5–10 more minutes. Fluff with a fork before serving so the grains stay light and separate.
Why This Recipe Works
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Bijol over saffron – Gives the same beautiful color at a fraction of the cost.
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One-pot cooking – Less mess, more flavor as everything cooks together.
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Classic sofrito base – Layers in deep flavor without needing a long ingredient list.
My Favorite Ways to Serve It
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With grilled chicken or pork for a classic Cuban pairing.
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With baked ham and a side of sweet plantains for a holiday feel.
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Folded with diced ham or peas for a complete side dish.
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With shrimp or fish for a bright seafood dinner.
Easy Variations
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Vegetarian-friendly: Swap the chicken bouillon for vegetable bouillon.
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Add protein: Stir in diced cooked chicken, ham, or shrimp at the end.
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Herb twist: Add fresh cilantro or parsley right before serving for freshness.
Storage Tips
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze in a freezer-safe bag for up to 2 months. Thaw before reheating.
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Reheat: Warm gently on the stove with a splash of water to bring back moisture.
Frequently Asked Questions
Can I use saffron instead of bijol?
Yes, but saffron is expensive — bijol or annatto gives great color affordably.
What’s the key to fluffy rice?
Don’t lift the lid while cooking and always fluff with a fork, not a spoon.
Can I make it in a rice cooker?
Yes. Sauté the sofrito separately, then transfer everything to the rice cooker with the water and cook as usual.
Can I use brown rice?
You can, but it will need extra water and a longer cooking time.
Arroz Amarillo (Yellow Rice Recipe)
Fragrant, fluffy, and beautifully golden, this Spanish yellow rice is a classic Cuban side dish that comes together in just 30 minutes.
Ingredients
- 2 cups uncooked long-grain rice, rinsed
- 3½ cups water
- 8 oz tomato sauce
- 2 tbsp olive oil
- ⅓ cup diced onion
- ⅓ cup diced green bell pepper
- 3–4 garlic cloves, minced
- 4 oz jarred pimentos, drained and sliced
- 1 chicken bouillon cube
- ⅛ tsp Bijol (or substitute annatto or turmeric powder)
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a Dutch oven or large saucepan over medium-high heat. Add the onion, green pepper, and garlic, and sauté until softened, about 5 minutes.
- Stir in the pimentos and tomato sauce, cooking for another minute. Add the rinsed rice, water, bouillon cube, Bijol, bay leaf, and a pinch of salt and pepper. Bring the mixture to a boil.
- Reduce heat to low, cover with a tight-fitting lid, and let the rice simmer undisturbed for about 15 minutes, until the liquid is absorbed and the rice is tender.
- Remove from heat and keep the lid on for another 5–10 minutes to allow the steam to finish cooking the rice. Fluff gently with a fork before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 156Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 335mgCarbohydrates 25gFiber 2gSugar 3gProtein 4g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Arroz amarillo is proof that the simplest dishes can be the most comforting. It’s warm, inviting, and adaptable enough to fit into almost any meal. Once you make it a couple of times, it becomes second nature — and soon, like in my kitchen, it might just find its way onto your table more often than you planned.
