An epicurean adventure to: Spain
Tired of boring white rice? Then it's time to make Arroz Amarillo!
It's an easy yellow rice recipe, originally from Spain but also popular in many Latin American cuisines. You can have this on the table in under 30 minutes, stat.
This Arroz Amarillo recipe is bright, fragrant and infused with flavour from sautéed onions, roasted pepper, garlic and bay leaves. The addition of butter makes this rice extra rich and luxurious!
Yellow Spanish rice is the perfect partner for Seco de Pollo, or any Latin stew for that matter. While it originates from Spain, today this popular side dish is widely enjoyed in Ecuador, Peru and across Latin America as part of a whole array of meals.
This recipe is so easy to make at home with just a few simple ingredients. Say a final goodbye to boring ol' grains and hello to big, bold flavours in less than half an hour!
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Fast facts - Spain
| Location | Spain is a country located in the southwestern part of Europe on the Iberian Peninsula. It shares borders with Portugal to the west and France to the north. |
| Capital | Madrid. |
| Language | The official language of Spain is Spanish, also known as Castilian. However, Spain is a diverse country with several co-official regional languages in different autonomous communities, such as Catalan, Galician and Basque. |
| Population | Circa 46 million people. |
| Trivia | An intriguing fact about Spain is that their national anthem, the Marcha Real, stands unique as a wordless marching tune. With origins dating back to the 18th century, it became Spain's official anthem in 1931 and gained official recognition in 1997. Unlike many other anthems, it lacks lyrics. This absence, although sometimes a subject of debate, serves as a symbol of unity, representing all of Spain without favouring any specific region or language. Spain is among only four countries globally with lyrics-free national anthems. |
What's to love about this recipe
- Bright, vibrant yellow colour from the turmeric.
- Infused with tonnes of flavour from sautéed onions and garlic.
- Added richness from butter for ultra-luxurious rice.
- Pairs perfectly with dishes like Seco de Pollo. It's a great way to add Latin flair to any meal!
- Fool-proof 30-minute rice recipe using the easy 'absorption method'.
- This yellow rice recipe is customisable with extras like peas or corn.
- Impress guests with something beyond plain white rice (Arroz Blanco).
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Roasted peppers
For ease and speed, we like using jarred, roasted red peppers. You can also use an equivalent weight of freshly diced red, yellow or green bell peppers.
Alternatively, roasting your own peppers will add even more flavourful notes.
Turmeric
Turmeric is responsible for providing the signature golden yellow hue. Traditionally, Arroz Amarillo uses annatto powder or achiote oil for colour. Feel free to use these instead of turmeric if it's available where you live, as it will impart sweet, peppery and nutty flavours.
Bay leaf
You can use either fresh or dried bay leaves in this recipe. Just be sure to fish out and discard the leaves before serving the finished rice.
White rice
Opt for any long-grain rice like white basmati rice or jasmine rice. Rinsing the dry rice thoroughly in a mesh colander will remove any excess starch for fluffier results.
You can also use brown rice for something a little healthier.
How to make yellow Spanish rice
- Heat the olive oil in a medium, lidded saucepan over medium-high heat.
- Once the oil is hot, turn the heat down to medium and gently fry the chopped pepper, chopped onion and minced garlic until lightly golden brown and soft.
- Add the turmeric, bay leaves, butter and chicken stock (chicken broth made with one bouillon cube) to the saucepan. Stir thoroughly to fully combine the ingredients.
- Once the butter has melted and the liquid begins to slowly simmer, add the rice to the pan.
- Tightly cover the saucepan with the lid and turn the heat down to low. Leave the rice undisturbed to cook for 10 minutes.
- After 10 minutes of cooking, remove the saucepan from the heat. Without lifting the lid, allow the rice to rest for a further 10 minutes. This absorption method allows the rice to fully swell and tenderise.
- After the 10-minute resting period, remove the lid and gently fluff the rice with a fork. Serve the Arroz Amarillo immediately while hot.
Top tips
Rinse the rice first
Take the time to thoroughly rinse the dry rice in a mesh colander before cooking. Rinsing removes excess starch from the grains that cause sticking and clumping.
Use a heavy-based pot with a tight-fitting lid
Cook Arroz Amarillo in a heavy-based pot with a lid that fits snugly. This helps the rice cook evenly and traps steam efficiently during absorption.
Sauté the aromatics thoroughly
Take the time to sauté the onion, garlic and peppers over medium heat until softened and lightly browned. Allowing them to caramelise builds huge amounts of flavour that get absorbed into the rice as it cooks. Be patient with this step.
Cook over a low, gentle heat
Once the rice is added to the pan, reduce the heat to low for gentle, even cooking. Refrain from lifting the lid and stirring the rice to allow the grains to cook undisturbed by the steam trapped inside the pot.
As a guide, we set our flame to the lowest possible setting it can go.
Embrace the benefits of the 'absorption method'
After cooking, let the rice sit off the heat for 10 minutes covered. During this absorption time, the rice finishes steaming and swelling fully without the risk of overcooking from direct heat. Don't be tempted to have a peak by lifting the lid. All the steam will escape!
Optional add-ins
- Corn
- Green peas
- Tomato sauce
- Chilli flakes
By the way, for another version of yellow rice, have a look at this recipe for South African yellow rice, the BBF to the Rainbow nation's national dish, Bobotie.
Serving suggestions
- A great side dish to pair with Latin American stews like Seco de Pollo, Ropa Vieja or Chicken Tinga. The rice soaks up the flavourful sauces perfectly.
- Top with sliced avocado or guacamole for a cool, creamy contrast.
- Sprinkle with chopped cilantro or green onions for some freshness and colour.
- Include a side of black or red beans for added protein.
- Serve with sliced or fried plantains.
- Offer lime wedges for squeezing over the rice before eating.
- Garnish with crumbled queso fresco or cotija cheese.
- Accompany with pork carnitas or shredded chicken.
- Spoon over some crema fresca or Mexican crema for tang.
- Enjoy alongside empanadas or tamales.
- Pair with Ecuadorian ceviche for a balanced meal.
Storage
For safety, leftover rice should not be kept at room temperature for more than 2 hours or kept in the fridge for more than 24 hours.
To store, let the rice cool completely, then place it in the fridge in an airtight container for up to 1 day.
Bring refrigerated rice to a simmer in a saucepan with extra chicken stock or water. Cook on low heat, stirring often until fully heated through.
Freezing
The rice can be frozen in an airtight container for up to 3 months.
Thaw in the fridge overnight and enjoy no later than the next day.
Bring refrigerated rice to a simmer in a saucepan with extra chicken stock or water. Cook on low heat, stirring often until fully heated through.
More easy recipes from South America
Seco de Pollo, to which Arroz Amarillo is the perfect side dish.
Casadinhos - Brazilian Wedding Cookies
Recipe
Arroz Amarillo - Spanish Yellow Rice
Ingredients
- 1 tablespoon olive oil
- 100 grams roasted peppers - from a jar, or fresh. Finely chopped
- 150 grams onion - finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon turmeric
- 3 bay leaves
- 30 grams butter - or two tablespoons
- 500 millilitre chicken stock
- 250 grams rice
Instructions
- Heat the oil in a medium, lidded saucepan over a medium-high heat.1 tablespoon olive oil
- Once the oil is hot, turn the heat down to medium and gently fry the chopped pepper, chopped onion and minced garlic until lightly golden brown and soft.100 grams roasted peppers, 150 grams onion, 2 teaspoons minced garlic
- Add the turmeric, bay leaves, butter and chicken stock to the saucepan. Stir thoroughly to fully combine the ingredients.1 teaspoon turmeric, 3 bay leaves, 30 grams butter, 500 millilitre chicken stock
- Once the butter has melted and the liquid begins to slowly simmer, add the rice to the pan.250 grams rice
- Tightly cover the saucepan with the lid and turn the heat down to low. Leave the rice undisturbed to cook for 10 minutes.
- After 10 minutes of cooking, remove the saucepan from the heat. Without lifting the lid, allow the rice to rest for a further 10 minutes. This absorption method allows the rice to fully swell and tenderise.
- After the 10 minute resting period, remove the lid and gently fluff the rice with a fork. Serve the Arroz Amarillo immediately while hot.
Notes
Rinse the rice first
Take the time to thoroughly rinse the dry rice in a mesh colander before cooking. Rinsing removes excess starch from the grains that causes sticking and clumping.Use a heavy-based pot with a tight fitting lid
Cook Arroz Amarillo in a heavy-based pot with a lid that fits snugly. This helps the rice cook evenly and traps in steam efficiently during absorption.Sauté the aromatics thoroughly
Take the time to sauté the onion, garlic and peppers over medium heat until softened and lightly browned. Allowing them to caramelise builds huge amounts of flavour that get absorbed into the rice as it cooks. Be patient with this step.Cook over a low, gentle heat
Once the rice is added to the pan, reduce the heat to low for gentle, even cooking. Refrain from lifting the lid and stirring the rice to allow the grains to cook undisturbed by the steam trapped inside the pot. As a guide, we set our flame to the lowest possible setting it can go.Embrace the benefits from the 'absorption method'
After cooking, let the rice sit off heat for 10 minutes covered. During this absorption time, the rice finishes steaming and swelling fully without the risk of overcooking from direct heat. Don't be tempted to have a peak by lifting the lid. All the steam will escape!**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
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