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Latin Yellow Rice

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We are big rice eaters in my house and one of my specialties is Latin yellow rice! This is a delicious side dish for any chicken or meat dish!

Latin Yellow Rice
Latin Yellow Rice

This is my go-to recipe for Latin Yellow Rice! Every time I make it, I always get asked for the recipe! I shared this recipe when I first started blogging in 2008, so it was time for a photo makeover. I’m sharing it with all of you so you can make it too! It’s the perfect side dish to go with beans, grilled steaks, pork chops, cilantro lime shrimp, pollo sabroso and more!

Latin Yellow Rice

I’m slightly obsessed with this yellow rice and have been making it for years! So many people tell me they can’t make rice. This is my foolproof method to make perfect fluffy yellow rice every time!

How To Make Yellow Rice

  • Water to rice ratio – I use long grain rice and keep the water to rice ratio 2 to 1. If you use short grain rice, you may want to reduce the liquid to 1.5 to 1.
  • To rinse the rice or not – I never rinse my rice, but many people do. Rinsing it does make it less starchy. Whether you rinse it or not it will still turn out fine.
  • Don’t touch until it’s done. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Don’t stir it while it’s cooking, it will smash the rice.
  • Don’t open the lid until it’s finished and has rested 5 minutes. The steam is what will finish cooking the rice, if you lift the lid you will lose the steam.
  • You will need a heavy pot with a tight fitted lid to make rice. This is a must, if any steam escapes your rice will be under cooked.
  • If you don’t have a tight fitted lid, you can place a sheet of foil over the pot, then top with the lid to prevent steam from escaping.
  • Don’t cover the rice until most of the liquid has been absorbed and is just skimming the top or it will come out too wet.

Yellow Rice

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Yellow Rice Recipe

4.91 from 54 votes
6
Cals:199
Protein:4
Carbs:39
Fat:2.5
We are big rice eaters in my house and one of my specialties is Latin yellow rice! This is a delicious side dish for any chicken or meat dish!
Course: Side Dish
Cuisine: Latin
Yellow Rice
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Yield: 8 servings
Serving Size: 3 /4 cup

Ingredients

  • 2 cups uncooked long grain rice
  • 4 teaspoon olive oil
  • 1 large chicken or veggie bouillon cube, such as knorrs or maggi
  • 5 medium scallions, chopped
  • 2 garlic cloves, minced
  • 1 medium tomato, diced
  • 1/2 cup chopped cilantro
  • 4 cups water
  • 1 packet Badia Sazon seasoning*, or see my homemade sazon recipe
  • 1 teaspoon kosher salt, or more to taste

Instructions

  • In a medium heavy pot with a tight fitting lid, heat oil on medium heat and saute scallions, cilantro and garlic for about 2 minutes, until tender,
  • Add the tomatoes and saute another minute, until they get soft.
    How to make the best yellow rice
  • Add rice and saute 2 minutes longer, stirring frequently.
    saute rice before adding water
  • Add water, bouillon cube, sazón plus 1 teaspoon salt.
  • Taste 4 cups water and taste for salt, it should be flavorful and salty enough, adjust as needed.
  • Let the water boil on a high heat stirring once at this point.
  • As the water boils down and just barely skims the top of the rice, reduce heat to very low and cover 15 minutes.
  • The steam will cook the rice so do not open the lid.
  • After 15 minutes, shut the flame off and let it sit at least 5 more minutes without touching the lid.
    Don't cover the rice until most of the liquid has been absorbed and is just skimming the top.
  • The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.

Last Step:

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Notes

*Badia makes a sazon that contains no msg.
Helpful Tips:
Water to rice ratio – I use long grain rice and keep the water to rice ratio 2 to 1. If you use short grain rice, you may want to reduce the liquid to 1.5 to 1.
To rinse the rice or not – I never rinse my rice, but many people do. Rinsing it does make it less starchy. Whether you rinse it or not it will still turn out fine.
Don’t touch until it’s done. Let it sit 5 minutes after cooking, then fluff the rice with a fork. Don't stir it while it's cooking, it will smash the rice.
Don't open the lid until it's finished and has rested 5 minutes. The steam is what will finish cooking the rice, if you lift the lid you will lose the steam.
You will need a heavy pot with a tight fitted lid to make rice. This is a must, if any steam escapes your rice will be under cooked.
If you don't have a tight fitted lid, you can place a sheet of foil over the pot, then top with the lid to prevent steam from escaping.
Don't cover the rice until most of the liquid has been absorbed and is just skimming the top or it will come out too wet.

Nutrition

Serving: 3 /4 cup, Calories: 199 kcal, Carbohydrates: 39 g, Protein: 4 g, Fat: 2.5 g, Saturated Fat: 0.5 g, Sodium: 563.5 mg, Fiber: 1 g, Sugar: 0.5 g

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159 comments on “Latin Yellow Rice”

  1. This recipe is delicious! I omit the salt because the sazon I use has salt in it. I’ve made it for company several times and everyone I make it for loves it. Thanks for a great recipe!!

  2. This rice is DELICIOUS! Thank you for this amazing recipe. Made it exactly as directed then added a bit of cooked pulled chicken breast for protein. Anyone on the fence, don’t pass on this one. PERFECTION!

  3. Made this in the instant pot (1:1 rice to water) and it came out perfectly! Delicious and quick! Will definitely make again!

  4. I have made this as written and it was delicious! I then got lazy and dumped everything in the rice cooker. Do not recommend – much too moist. Word to the wise lol

  5. Avatar photo
    Shelby Wehling

    I haven’t made this yet, but will be trying it tonight, but my questions is is can you free the leftover rice and use another time or do you recommend cutting the ingredients to make it for only 2 people?

    1. I used a rice cooker with brown long grain rice and it wasn’t cooked. Will do on the stove top next time.

  6. Ive made this few times and its BOMB!!! Being a latina myself I rate this 10 stars if i could!!! Thank yoou ♥️

  7. I’ve made different variations of this recipe depending on the food I was making and it’s always turned out amazing! I make the full recipe with Spanish food and a toned down one without tomatoes, scallions, and cilantro when I’m just looking for a flavorful starch side. I also made my own sazon seasoning following their recipe and I will never go back to packaged sazon again!

  8. Delicious! Whole family loved it! I did omit the tomatoes so my kids would eat it and it was still great!!

  9. We enjoyed this as a side to the Chicken Fajitas in One and Done. The only thing I had to sub, was I had no tomato, so I used some jarred salsa in its place. Will make again for sure.

  10. Nicely seasoned rice that is easy and festive. A favorite. I made it for shrimp fajita bowl recipe. Since only two of us I used one cup basmati rice but kept all the additions same for the full recipe except for the liquid. I used low sodium chicken broth and also added some jalapeno peppers chopped that needed to be used. I also made the Sazon seasoning and like it more then ones that I have bought. Thank You!

  11. I have made this recipe so many times. I follow it to a tee and it always comes out delicious. I use Gina’s homemade sazon recipe as well. My family loves it. It’s a great rice recipe. Thank you Gina!

  12. Excellent! I have been with my Latino boyfriend for 17 years, and I have tried so many rice recipes bc he LOVES rice. He literally could eat rice with every meal. I used vidalia onion instead of chives, chicken stock instead of bouillon, extra cilantro (for people who think it tastes like soap, I recommend to keep trying it, because I thought the same 30 years ago!), and I added 2 tsp of white vinegar.

    To me what was different about this recipe, was to first, use a heavy pan (I used a Le Creuset) and second, was to boil it without a lid before covering it. The next time, I think I will let it sit for 15 minutes with the cover on and the heat off – after it has cooked. Delicious – thank you!

  13. Avatar photo
    Dolores L. Othman

    THIS WAS SO DELICIOUS. NOT AS YELLOW AS GINA’S PICTURE BUT STILL YUMMY. I USED DRIED CILANTRO AS I DIDN’T HAVE FRESH AND I ADDED A LITTLE SOFRITO. SO GOOD. THANKS GINA. I ALSO MADE STEAK FAJITAS ON TACO TUESDAY LOL

  14. Avatar photo
    Therese Plancarte

    I make this rice alot following your recipe , it turns out perfect every time!!! Sometimes I do add some veggies too !!!

  15. We really enjoyed this! I wasn’t sure if my husband and son would like it, but they really did! It made way too much for our family, but I will freeze the leftovers for an easy dinner another day!

  16. This was amazing. I used my IP and I can tell you what I did but it might be different for you. I only used one cup rice and I had basmati on hand so that’s what I used this time. I used 1 1/4 cup water with a bit less than a tsp of better than bullion chicken. Will look for the low sodium next time. I kept the tomatoes and cilantro and the garlic the same amount. Used around a tsp of homemade Sazon. Didn’t sauté anything prior. Used high pressure at 6 mins, when done let it go 5 minutes and hit release. Turned out amazing. As others said though don’t smash with a spoon. I mixed all wet first in IP then added the rice. Excellent with the chicken stuffed peppers yum!! 

  17. How many teaspoons of Sazon should one use if they aren’t using a Badia Sazon packet? I have a glass jar of sazon seasoning & want to make sure I add the correct amount 🙂 

      1. Avatar photo
        Dolores Othman

        It’s so delicious but not as Yellow. I guess it’s because I added some sofrito?

  18. This rice is FIRE!!!! So good. My kids went nuts over it. 

    Working on meal prep. Do you think this rice would freeze well? 

  19. I’m making this forever! The only thing different I do is I use a lot more Sazon seasoning as in 3-4 tablespoons. This dish is SMOKIN’!!!! Honestly, I think it’s one of the best recipes I have found online which has the appropriate amount of everything. We just like a ridiculous amount of flavor. I also add 1-1 1/2 cups of cilantro, but it’s my favorite herb, so I like a LOT!

  20. Best yellow rice I have ever fixed!!! I have made it twice. The second time I did not bring it to a boil quick enough making the rice slightly overdone in the end. Bringing it to a boil quickly is key! Anyway, this is my yellow rice recipe forever.

  21. This is one of my favorite rice recipes to make. I make it at least 2x a month. The whole family loves it.

  22. Hi I like sound of this but minus the Corriander, I m part of society that really dislikes and thinks it tastes like soap. Is there another herb you could recommend in place of it, not knowing what yellow rice tastes like iveheard people talk about it, Your recipe is the first one I have come across. Substitutes I thought, chives, parsley, sage, thyme, sorrell. I’m always looking for tasty rice dishes my favourite three are wearing abit thin… lol
    Love to hear your thoughts. Thankyou

  23. Best. Rice. EVER!!!! Had it with steak last night. And just had leftovers with an egg on top for breakfast. Can’t wait to have some for lunch! 

  24. Avatar photo
    Estelle George

    I couldn’t find the Badia in packets. How much do you add as teaspoons, tablespoons??Please answer I have all the ingredients and want to make it tomorrow. Thank you.

    1. Avatar photo
      Kathy Williams

      I had the same question. After looking online, the box I found contained 20 packets, total weight of box was 100g. So each packet contains 5gm of Badia, about 1-1/4 tsp.

  25. Avatar photo
    Marley Miller

    Gina please help! Is this regular badia Sazon, or badia sazon tropical? I’m not sure what to use. Please let me know !!

  26. My rice came out slightly crunchy but I live at 6000 elevation so I should have cooked it longer. But more puzzlingly, it didn’t come out yellow at all. I rechecked the recipe, followed it to a T. Store bought Badia sazon 1 1/2 tbsp.

  27. This was good. Everyone cleaned their plate!  I cut up two large boneless chicken breasts, sprinkled them liberally with Sazon and sautéed them. When rice was completely done per this recipe, I stirred in the chicken. 

  28. This is the best, most flavorful rice I’ve ever made! Followed exactly, except I used the Goya brand of sazon since I had it already. The cooking instructions were spot on and made a huge difference in getting the consistency correct – thanks for another great dish!

  29. Avatar photo
    Dianna Patterson

    If I use home made sazon seasoning mix, how much do I use in the Latin Rice recipe? The recipe calls for a packet of Saxon mix, please let me know how much of the home made to use. 1 teaspoon? 1 tablespoon? 
    Thank you!

  30. This was amazing!! I used jasmine rice and didn’t have a bouillon cube so I left it out and it still tasted great. Will be making this regularly!

  31. Can you substitute brown rice? How would that change the ratios/timing? It’s probably too much for a reply to a comment. But could you eventually make a brown rice version? Thank you Gina!!

    1. Yes, I made it yesterday with long grain brown rice. Just let it steam a bit longer . Mine was a bit hard so I added a little bit of water and let it go another 5 minutes and then let it steam for about 20 minutes.

  32. Avatar photo
    Barbara Campbell

    Yes I did I made it for our Ministry we feed the less fortunate every third Saturday  Mt Carmel Baptist Church Taylorsville North Carolina it was really good. Great Recipe thank you for sharing it

  33. My husband loves yellow rice and he said this is the best he’s had. I actually had Goya sazon packets and the cilantro (which is fast becoming a staple for me.) Making it for the second time tonight.

  34. This is amazing! Added some adobo in the seasoning step. Slightly obsessed with this rice! Make sure you wash the rice until it runs clear. Don’t touch until it’s done. Allow to sit after cooking then fluff with a fork. Dont go in stirring with a spoon, it will smash the rice. 

    1. This yellow rice dish is delicious! My whole family loved it. I will definitely add this to my go to recipes. I will be cooking this very often as it goes with everything.

  35. I followed this but tweaked it a bit. I added crushed tomatoes, tomatoe paste, and vegetable stock, and jasmine rice. Boy oh boy was this Ahmazinng. My daughter only likes white rice and she tasted and fell immediately in love!!!

  36. Super easy and delicious! Great flavors. Didn’t have scallions so used shallots, used Sazon with achiote and cilantro plus added 1/4 cup of fresh cilantro. Sautéed veggies a bit then threw it all in the rice cooker!

  37. I made this last night and it was SO delicious!  My entire family raves about it. I served it with the rotisserie chicken skillet enchilada casserole as suggested and both were a huge hit. 

  38. Is your “yellow rice” recipe like saffron rice?  I’ve been trying to find a recipe for it.  Growing up, my mom made an easy saffron rice. that I really enjoyed.  However, I never watched her make it.  I’ve asked older cousins on Spanish family side if my aunts made it and if they know how to make it, but have not received ant clear instructions.

    1. For easy saffron rice…
      2 cups chicken stock separated
      1 cup rice
      1/2 medium onion diced
      a little olive oil
      About 12-15 threads quality saffron

      Heat 1 cup chicken stock in microwave and add saffron. Set aside.
      Saute onion in the oil until translucent then add rice.
      Saute a few more minutes then add both cups of stock.
      finish cooking as above.

  39. Can i makr this in a rice cooker after sauteeing everything in a pan? Im planning to make a big batch for a large group and I will be using a huge rice cooker…. 

  40. Avatar photo
    Rj Reynolds Tobacco

    What’s up it’s me Fiona, I am also visiting this web page Latin Yellow Rice | Skinnytaste regularly, this web site is actually nice and the users are really sharing nice thoughts.
    Rj Reynolds Tobacco http://vonderhain.com/marlboro/

  41. Avatar photo
    Natalia Smith

    Sabroso!!! Muy sabroso. I love your Latin recipes. They are so tasty. I prepared tequila lime chicken breast with the yellow rice and my dinner was fabulous.

  42. Avatar photo
    Melissa Brooker

    This recipe is foolproof! It is the first time I have made perfect rice! You couldn't screw this up if you tried, thanks Gina!

  43. Avatar photo
    iloveboatrides

    This is dangerously delicious. I may be incapable of eating a normal-sized serving of this. Yellow rice (really, rice of any kind, but especially this) is my weakness!

  44. I only have badia Sazon goya tomatoe and cilantro flavour, will that be OK or should I use saffron?

  45. I wanted to let you know I love this recipe!! I make it all the time for potlucks at church. So easy and tasty!

  46. Avatar photo
    Justin Jeffus

    This was excellent! And for me to sign on to a website and talk about it says a lot…trust me. I made this and fell in LOVE!!!

    Here is my tip: I had a of trouble finding Sazon. I live in San Diego and Ralphs did not have it. I asked 3 people and all 3 looked at me like I was stupid. However, Vons had 2 kinds. Either looked to work fine. Will make this again!

    To get SUPER FLUFFY rice. Heavily wash your rice before you cook with it. I mean wash it until the water runs clear off of it. Works everytime!

  47. I need to remember to make this more frequently! It was so easy and delicious. I had purchased the Badia Sazon for something else from your site and was wondering how else i could use it up, so this was great! 🙂

  48. I am so glad I found your site! I have made several of your rice dishes including: Fiesta Lime Rice, Scallion Cilantro Rice with Habaneros and Lime, and Chipotle's Cilantro Lime Rice. Your simple instructions for making perfect rice has revived in me a love of the white grain! So happy with the results, and this dish just added a little smile to my face. I served this Pollo Sambroso and some sliced tomatoes. Yum!

  49. This rice was soooooo delicious. I used the Goya Sazon con azafron. I had it with the Skinny Slow Cooked Pernil… best dinner I've had in a long time!

  50. Gina, thank you for your recipes. I've been trying to eat healthier and it's been a month full of boring rabbit food until I found your website. This rice is LEGIT. I made the pernil with it also, so I'm having that with the rice and half a cup of no sodium black beans. Truly the best dinner I've had in a month!! My boyfriend loves your recipes, too! I can't wait to make more!!!

  51. I've had this rice on my recipe radar for awhile, and the stars alligned for it to work with dinner tonight.
    It is simply amazing!!
    I used olive oil, Knorr chicken bouillon,goya azafran sazon,and 1/4 tsp kosher salt.
    I will have to assure that the stars allign much more frequently to have this in my meal rotation!

  52. I apparently fail at cooking rice… I cooked the rice exactly how the recipe is written and it turned out crunchy. I added a little more water and cooked it and then repeated that once more and it was still crunchy. I gave up and we ate crunchy rice. Sadface

  53. Hi Gina, yellow rice is my boyfriend's favorite, but I've never made it not from a package. Will this turn out ok without the bullion cube, or do you have a vegetarian substitute to help add the flavor back in? Thank you so much!

  54. Hi Gina. I'm a fairly new reader. I found you on Pinterest about a month ago and haven't looked back. I do Weight Watchers on and off every single year. I usually go up 10 lbs or so after the holidays and then have to work it back down. I had just kicked my tail in gear right before I found your site and have been cooking your recipes like crazy. My husband and I (and kiddos too) have been so excited to enjoy so many of your recipes. I have a blog and a recipe blog where I share what I'm cooking. I've been mentioning you a lot. 🙂 Our favorites have been the Asian Chicken lettuce wraps, Barbacoa beef and now tonight -the chicken enchiladas. You are my new food hero. Plus – I'm down 13 lbs. currently. Woo! Hoo! Your site is amazing to me. Love.

  55. I am making this tonight. I purchased the Badia Sazon Tropical but it is not in a packet. Could you tell me the amount I should use?

  56. If anyone is looking for a substitute for Sazon (either because they can't find it or they don't want to use it because of the MSG and salt), equal parts of turmeric and paprika will give you a nice colour.

    1. Thank you! I was just wondering if I could use turmeric for the color instead since I can't find the Sazon and I want to cook this tonight!

  57. Avatar photo
    Gina @ Skinnytaste

    Felicia, you can use annatto which I doubt you will find, or a pinch of saffron!

    Thanks Beth! I can make rice with my eyes closed, this method never fails!

  58. loved this! it was the best rice i have ever made! not only does this recipe have great flavor, but this is the perfect cooking method for rice also! no more sticky or crunchy rice for us! one place i did cheat is by using most of a can (about 2/3) of drained rotel diced tomatoes with cilantro, as i don't love the flavor of cilantro. it was delicious! thanks! now i have a new method for cooking rice period and a delicious new side dish to have in my recipe book!

  59. Hi Gina! Love your recipes. Quick question. I live in a little bitty town that has next to nothing when it comes to culture type food. If I can't find the Sazon what is a good substitute?

  60. I just wanted to say that for many years of burning rice and trying to figure the process of cooking it thoroughly you have solved the mystery! I made this perfectly following your directions…and OMG it was delicious! I resorted to buying "Spanish/Mexican" rice dinners to compensate for our Hispanic dinners…now I will never buy one again. This is hands down the easiest and tastiest spanish rice dish…a big thank you to you, Gina <3

  61. Avatar photo
    Ashley Thibeault

    I cooked mine in the rice cooker (3 cups of water for 2 cups of rice) threw in a can of drained beans and **poof** fabu rice. Thanks for the inspiration Gina!

  62. Avatar photo
    Gina @ Skinnytaste

    I don't use a rice cooker, so not sure if you would use less liquid. Otherwise I think it would.

  63. Avatar photo
    Ashley Thibeault

    Hi Gina, this might be a stupid question but can you just throw all of this and a can of beans into a rice cooker? Would that work?

  64. Avatar photo
    Gina @ Skinnytaste

    Sadly, it went up to 7 points. I love my rice, so if I reduce the portion to 3/4 cups for 8 servings, then it would be 5 points.

  65. Hi Gina!! Can you put the new WW points on this?? I make it all the time and it would be really helpful!

  66. Hi Gina, love your recipes… is it possible if you post the calories of the dishes? I'm doing WW but also counting calories. Thank you!

  67. This would be great with the enchiladas!! This is how I make yellow rice and everyone always asks me for the recipe. It delish!

  68. by "Latin" do you mean mexican style rice? i want to make some with the enchiladas with some Fat Free refried beans.

  69. @Pbenson- everyone loves my rice! This recipe was posted for my sister in law who wanted to know how I make my rice. Now she makes it just like me!

  70. Thanks CP! As far as the emails, I have little control with that using Feed Burner. I might have to look into another system. But in my email I have a keyword search feature, type in say fish and it would find all emails with that word. Maybe yours does too?

  71. Hello Gina,

    Love your site! I've tried numerous things and all have been awesome! Looking forward to making some apps for Super Bowl.

    One suggestion – I subscribe to the emails, and it would be totally awesome if you could include the recipe name in the subject line. I keep the ones I want to eventually try, but then have to sort through 100's (because I save so many) of emails when I finally decide to try something new!!!

    Thanks again for all your ideas!

    CP in OC

  72. @Rebecca, I love latin food! And I love enchiladas!! I will post a recipe soon. Thanks for the comment.

  73. This rice was so delish, my husband even loved it! i Was so excited to see that u had a latin section! I would love to see chicken mole or enchiladas! Thanks so much Gina love ur recipes!

  74. @ Marilu, I just made Arroz con Gandules last night. Didn't have time to post the recipe but I'll try to find the time tonight. Yum!

  75. Great, thanks so much Gina. I might try one of these recipes tonight – if so, I'll let you know how it goes!

  76. @Marilu – I actually have more latin dishes, they probably just dont have the word "latin" in the recipe. You gave me an idea to make a label for latin food. Look under recipes and it will be there.

  77. Gina, thank you. I'm just starting my weight loss journey, and you're giving me hope that I can still cook some of my favorite dishes (whoever thought of baking tostones?!) while eating healthily. Anyway, my only request is that you include more Latino recipes on your blog. When I search "Latin" there are only 4. But again, gracias! =)

  78. I usually use Badia Sazon Tropical. But any of them are ok to use. When I buy Goya, I get the one with azafran.

  79. I am having a hard time with the sazon. I wanted to make a few of Gina’s receipes that call for it, but when I went to buy it, there is more than one choice. Which one do I use?