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
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!
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.
More Rice Recipes You Will Love:
Yellow Rice Recipe
- 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
- 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.
- Add rice and saute 2 minutes longer, stirring frequently.
- 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.
- The steam will finish cooking the rice without burning the bottom. Then fluff with a fork and enjoy.