This Spanish Yellow Rice recipe is a flavorful, colorful side dish made with garlic, onion, peppers, and golden spices. Easy to make at home, it’s perfect with chicken, seafood, or as a vegetarian option. A family-friendly classic with authentic Spanish flavors!
There’s something so inviting about a bowl of golden rice. Don’t you agree? This Spanish Yellow Rice recipe is a classic that brings sunshine straight to your table. It’s vibrant, flavorful, and incredibly versatile.
I love making it as a side dish for grilled chicken or seafood. In fact, it’s a perfect companion to rice with grilled chicken for a satisfying and wholesome meal.
What I really enjoy about this dish is that it feels festive yet simple. You don’t need fancy ingredients, just pantry staples and a little patience. By the end, you’ll have fluffy, golden rice that pairs beautifully with just about any main course. Let’s dive in and make a dish that will quickly become a family favorite.
Table of contents
Main Ingredients for Spanish Yellow Rice Recipe
To make the best Spanish Yellow Rice recipe, you’ll need a handful of essential ingredients. Each one plays a role in giving the dish its distinctive flavor and color.
- Olive Oil (2 tablespoons): Adds a smooth richness and helps sauté the aromatics.
- Onion (1/3 cup, diced): Provides a sweet and savory foundation.
- Green Bell Pepper (1/3 cup, diced): Adds freshness and a mild crunch.
- Garlic (3–4 cloves, minced): Boosts the flavor with a bold aroma.
- Pimentos (4 ounces, sliced): Brings a slightly tangy taste and vibrant red color.
- Tomato Sauce (8 ounces): Deepens the flavor and gives the rice a subtle tang.
- Rice (2 cups long-grain, washed and rinsed): The star of the dish, providing a fluffy texture. If you enjoy rice dishes, you’ll also love my comforting old fashioned chicken and rice casserole recipe that’s full of cozy flavors.
- Water (3 1/2 cups): Needed for cooking the rice evenly.
- Chicken Bouillon Cube: Enhances the savory depth without overpowering.
- Bijol (1/8 teaspoon): This is the secret ingredient that gives the rice its signature golden hue. If you can’t find Bijol, turmeric or annatto powder works just fine.
- Bay Leaf: Adds a subtle earthy note as the rice cooks.
- Salt and Pepper: Brings everything into balance.
These ingredients come together to create a dish that’s both flavorful and colorful, making it a standout on any table.
Additional Ingredients and Substitutes
Sometimes you don’t have every ingredient on hand, or maybe you want to switch things up. That’s the beauty of this recipe.
- Rice substitutes: Jasmine or basmati rice can be used, though the flavor will be slightly different.
- Vegetarian option: Replace the chicken bouillon cube with a vegetable bouillon cube for a fully vegetarian dish.
- Peppers: If you don’t have green bell peppers, red or yellow ones will do. They’ll add sweetness instead of earthiness.
- Spices: Don’t have Bijol? A pinch of turmeric or saffron can work. Saffron will add a fragrant note that feels extra special. For another vibrant rice dish, try arroz con pollo peruano, which uses fresh cilantro for a unique green-hued rice.
- Tomato sauce substitute: You can use canned crushed tomatoes or even fresh ones if you want a chunkier texture.
Feel free to adapt the recipe based on your pantry or preferences. That’s the charm of cooking at home, it’s all about making it your own.
Expert Tips for the Perfect Spanish Yellow Rice Recipe
Want to know the secrets to nailing this Spanish Yellow Rice recipe every single time? Here are my tried-and-true tips:
- Wash the rice well: Always rinse your rice until the water runs clear. This removes excess starch, which helps prevent clumping. You’ll end up with fluffy rice instead of a sticky mess.
- Toast the rice: Before adding water, let the rice toast with the aromatics and tomato sauce for a couple of minutes. This step builds flavor and ensures a richer taste.
- Don’t lift the lid: I know it’s tempting to peek, but resist the urge! Every time you lift the lid, steam escapes, and that can throw off the cooking time. Trust the process.
- Use the right pot: A heavy-bottomed pot works best. It distributes heat evenly, which means no scorched rice at the bottom.
- Season gradually: Taste as you go. You can always add more salt and pepper later, but it’s hard to fix an overly salty dish.
- Let it rest: Once the rice is done, turn off the heat and let it sit for 5 minutes with the lid on. This allows the grains to finish steaming and firm up.
- Fluff with a fork: Instead of stirring, gently fluff the rice. Stirring can break the grains and make the rice mushy.
These tips also come in handy when preparing other rice-based dishes, like this quick air fryer chicken and rice recipe that’s perfect for busy weeknights.
Step-by-Step Instructions
- Sauté aromatics: Heat olive oil in a large skillet or pot over medium heat. Add onion, bell pepper, and garlic. Cook until softened and fragrant, about 3–4 minutes.
- Add flavor base: Stir in pimentos and tomato sauce. Let it simmer for a couple of minutes so the flavors come together.
- Toast the rice: Add rinsed rice and stir well. Coat the grains in the sauce and oil. Toast for 2 minutes to enhance the flavor.
- Season and add liquid: Pour in water, then add the bouillon cube, Bijol (or turmeric/annatto), bay leaf, and a pinch of salt and pepper. Stir everything together.
- Simmer: Bring the pot to a boil, then reduce the heat to low. Cover and let it simmer for 20–25 minutes, until the rice is tender and the liquid has been absorbed. For a heartier variation, check out my Spanish chicken and rice recipe that combines juicy chicken with golden rice.
- Rest and serve: Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork before serving.
Additional Guide and Variations
This recipe is wonderfully flexible, so let’s explore a few fun twists.
- Seafood version: Add shrimp or mussels during the last 10 minutes of cooking for a coastal Spanish vibe.
- Chicken addition: Mix in shredded rotisserie chicken for a complete meal.
- Spice it up: Add a pinch of smoked paprika or cayenne pepper if you like a little heat.
- Vegetable boost: Stir in peas, carrots, or corn during the last 5 minutes of cooking for added color and texture.
- Make it festive: Top with chopped parsley and a squeeze of lemon juice right before serving. It brightens up the flavors beautifully.
And if you’re in the mood for something cheesy and indulgent to serve on the side, you can’t go wrong with buffalo chicken dip in the crock pot for game day gatherings.
FAQs about Spanish Yellow Rice Recipe
What makes Spanish rice yellow?
Spanish rice gets its bright yellow color from Bijol, annatto, or turmeric. These spices not only add a warm golden hue but also enhance the flavor profile of the rice.
What seasonings are in yellow rice?
Traditional yellow rice is seasoned with garlic, onions, peppers, tomato sauce, bouillon, bay leaf, and either Bijol, annatto, or turmeric. Salt and pepper are added to taste.
What makes yellow rice taste so good?
Yellow rice tastes delicious because of the blend of aromatics (garlic, onion, bell pepper), tomato sauce, savory bouillon, and fragrant spices that soak into every grain, making it flavorful and satisfying.
Conclusion
There you have it, an easy and flavorful Spanish Yellow Rice recipe that’s perfect for family dinners or special gatherings. The golden color, the rich flavor, and the fluffy texture all come together to make this dish a true standout.
I love how versatile it is. Pair it with grilled chicken, serve it alongside seafood, or enjoy it as a comforting vegetarian meal. It’s the kind of recipe that feels fancy enough for guests but simple enough for a weeknight dinner.
So, grab your pot, gather your ingredients, and let’s bring a little sunshine to the table. I promise, once you try it, this rice will earn a permanent spot in your kitchen rotation.
Spanish Yellow Rice Recipe
Equipment
- Large Skillet or Pot
Ingredients
- 2 tablespoons olive oil
- 1/3 cup onion diced
- 1/3 cup green bell pepper diced
- 3-4 cloves garlic minced
- 4 ounces jarred pimentos drained and sliced
- 8 ounces tomato sauce
- 2 cups long-grain rice washed and rinsed
- 3 1/2 cups water
- 1 cube chicken bouillon
- 1/8 teaspoon Bijol (or annatto or turmeric powder)
- 1 bay leaf
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add onion, bell pepper, and garlic. Cook until softened and fragrant, about 3–4 minutes.
- Stir in pimentos and tomato sauce. Let simmer for 2 minutes so the flavors combine.
- Add rinsed rice and stir well, coating the grains in the sauce and oil. Toast for 2 minutes.
- Pour in water, then add bouillon cube, Bijol, bay leaf, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes until rice is tender and liquid absorbed.
- Remove from heat and let rest 5 minutes, covered. Fluff with a fork before serving.