Spanish Yellow Rice Recipe
This Spanish Yellow Rice recipe is fluffy, flavorful, and golden. A simple side dish with garlic, peppers, and tomato sauce, perfect with chicken, seafood, or as a vegetarian meal.
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.
Notes
You can make this vegetarian by swapping the chicken bouillon for vegetable bouillon. Add peas or carrots for extra color and nutrition.
