cuban arroz amarillo

Arroz Amarillo is a seasoned Spanish yellow rice dish made with white rice that&#039;s colored with annatto powder and cooked in a flavorful tomato-based sofrito sauce. This 30-minute yellow rice recipe is a classic staple in Cuban cuisine and a delicious Cuban side dish for pork, ham, chicken, beef, or fish.

Easy Arroz Amarillo (Spanish Yellow Rice)

olive oil

onion (diced)

green bell pepper (diced)

garlic (minced)

pimentos

tomato sauce

rice

water

chicken bouillon cube

bay leaf

Salt + pepper

In a Dutch oven or saucepan with a lid, heat oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.

Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol, bay leaf, salt, and pepper to taste (start with 1/4 teaspoon then taste and adjust later). Bring to a boil.

Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.

Remove from heat. Keep the lid on for another 5-10 minutes. Fluff with a fork, never a spoon. The rice should be moist and delicious. Enjoy!

Great flavor and easy directions. However, my rice came out mushy. I followed the directions exactly. I will try again with less water. Any tips?

Thank you. I used the olives with pimentos inside. The recipe came out great! Just like I remembered as a child.

Absolutely delicious!!!!!!! It’s so authentic!!!! Super easy to make and love the clear directions!

Turned out great!  Used salsa instead of tomato sauce.  Will be making again!  Thanks.

LOVE, LOVE YOUR RECIPES, I KNOW MOST OF YOUR RECIPES, BUT YOU ALWAYS HAVE SOMETHING NEW THAT REMINDS ME OF HOME, KEEP THE GOOD WORK I ENJOY IT VERY MUCH.

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