Are you tired of the same old plain white rice? Look no further! Yellow rice, infused with a variety of spices and flavors, is a game-changer in the world of cuisine. With its vibrant color and aromatic scent, it’s sure to elevate any meal. From classic Spanish saffron yellow rice to exotic Moroccan and Indian-style variations, we’ve gathered 18 mouth-watering recipes that will take your taste buds on a wild ride.
In this article, we’ll be exploring the rich flavors and aromas of yellow rice from around the world. Whether you’re in the mood for something bold and spicy or subtle and nuanced, there’s a recipe here to satisfy your cravings. So sit back, get ready to cook up some flavorful fun, and let’s dive into the wonderful world of yellow rice!
Spanish saffron yellow rice with peas and bell peppers
This classic Spanish side dish is a flavorful companion to any meal. With the addition of saffron, peas, and bell peppers, this yellow rice recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 red bell pepper, diced
– 1 cup frozen peas
– Salt to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the diced bell pepper and cook for an additional 2 minutes.
4. Add the soaked saffron threads, water, rice, and salt. Stir well to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
6. Fluff with a fork and stir in the frozen peas. Serve hot.
Cooking Time: 18-20 minutes
Turmeric coconut yellow rice with toasted cashews
This vibrant and aromatic rice dish is infused with the warm, spicy flavors of turmeric and coconut, perfectly complemented by the crunchy texture of toasted cashews. A perfect side dish for your next meal!
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon salt
– 1 tablespoon coconut oil
– 1/4 cup shredded coconut
– 1/2 cup toasted cashews, chopped
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a medium saucepan, combine the turmeric, salt, and coconut oil. Cook over medium heat until fragrant, about 2 minutes.
3. Add the soaked rice to the saucepan and stir to coat with the turmeric mixture.
4. Add the shredded coconut and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
5. Stir in the chopped cashews.
6. Serve hot and enjoy!
Cooking Time: 20 minutes
Mexican arroz amarillo with corn and cilantro
This vibrant rice dish is a staple in many Mexican households, infused with the sweetness of corn and the freshness of cilantro. Perfect as a side or used as a base for various tacos and burritos.
Ingredients:
– 1 cup uncooked yellow rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 1 teaspoon ground cumin
– Salt to taste
Instructions:
1. Heat the oil in a medium saucepan over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the rice, corn kernels, cumin, and salt. Stir well.
4. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
5. Fluff the rice with a fork and stir in chopped cilantro.
Cooking Time: 20 minutes
Moroccan yellow rice with raisins and almonds
This aromatic and flavorful side dish is a staple of Moroccan cuisine, perfect to accompany your favorite tagines or grilled meats. The combination of saffron-infused rice, sweet raisins, and crunchy almonds will transport you to the vibrant souks of Marrakech.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup chopped fresh parsley
– 1/4 cup raisins
– 1/4 cup sliced almonds
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Rinse the rice and soak the saffron threads in hot water.
2. In a medium saucepan, heat the olive oil over medium heat. Add the rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add the soaked saffron and its liquid to the rice mixture. Cook for an additional minute.
4. Add the water to the saucepan and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
6. Fluff the cooked rice with a fork and stir in the chopped parsley, raisins, and almonds.
7. Season with salt to taste.
Cooking Time: 20 minutes
Indian-style turmeric yellow rice with cumin and mustard seeds
This aromatic rice dish is a staple in Indian cuisine, infused with the warmth of turmeric, cumin, and mustard seeds. Perfect as a side or main course, it pairs well with a variety of curries and vegetables.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cumin
– 1/8 teaspoon mustard seeds
– 1 tablespoon ghee or vegetable oil
– Salt, to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan over medium heat. Add cumin and mustard seeds; let them sizzle for 10-15 seconds.
3. Add the turmeric and stir for 1 minute, until fragrant.
4. Add 2 cups of water to the saucepan and bring to a boil.
5. Drain the soaked rice and add it to the saucepan. Stir gently to combine.
6. Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
7. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 20-25 minutes
Peruvian aji amarillo yellow rice with chicken
Experience the bold flavors of Peru with this vibrant yellow rice dish infused with spicy aji amarillo peppers and succulent chicken. This recipe is perfect for a quick weeknight dinner or as a side dish to accompany your favorite Peruvian-inspired meals.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup aji amarillo pepper paste (see note)
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the chicken and cook until browned, about 5-6 minutes.
4. Stir in the aji amarillo pepper paste, then add the rice and water to the saucepan.
5. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
6. Fluff with a fork and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Caribbean-style yellow rice with pigeon peas
This flavorful side dish is a staple in many Caribbean cuisines, particularly in Jamaica and Trinidad and Tobago. With the addition of pigeon peas, it’s a hearty and nutritious accompaniment to your favorite dishes.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked pigeon peas (or canned)
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the rice, soaking liquid from the saffron, water, pigeon peas, salt, and pepper. Stir well to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 20-25 minutes
Persian jewelled yellow rice with barberries and pistachios
This vibrant and flavorful rice dish is a staple of Persian cuisine, perfect for special occasions or everyday meals. With the addition of sweet barberries and crunchy pistachios, this recipe is sure to impress your guests.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 tablespoon saffron threads, soaked in 2 tablespoons hot water
– 1/4 teaspoon salt
– 1/4 cup barberries, rinsed and drained
– 1/4 cup chopped pistachios
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the rice and soak it in cold water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a large saucepan over medium heat. Add the saffron mixture and stir to combine.
3. Add the drained rice to the saucepan, stirring constantly to coat with the saffron mixture.
4. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
5. Fluff the cooked rice with a fork. Stir in the barberries and pistachios.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Thai pineapple yellow rice with curry spices
A flavorful and aromatic rice dish infused with the sweetness of pineapple and the warmth of curry spices, perfect for accompanying your favorite Thai-inspired meals.
Ingredients:
– 1 cup uncooked white or jasmine rice
– 2 cups water
– 1/4 cup pineapple juice
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon curry powder
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a medium saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic and ginger; cook for an additional minute.
4. Add the rice and stir to coat with the mixture.
5. Add the water, pineapple juice, curry powder, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
7. Fluff the rice with a fork and garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Greek lemon yellow rice with oregano and feta
This vibrant and flavorful rice dish is a staple of Greek cuisine, infused with the brightness of lemon, the earthiness of oregano, and the tanginess of feta. Perfect as a side or used to accompany your favorite Mediterranean dishes.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
Instructions:
1. Rinse the rice in a fine-mesh strainer until water runs clear.
2. In a medium saucepan, heat the olive oil over medium-high heat.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the rice and stir to coat with oil and mix with garlic.
5. Pour in the lemon juice, oregano, salt, and pepper; stir well.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and rice is tender.
7. Fluff with a fork, then stir in crumbled feta cheese.
Cooking Time: 20 minutes
Cuban yellow rice with black beans and plantains
Experience the bold flavors of Cuba with this classic dish combining savory yellow rice, creamy black beans, and sweet plantains. This one-pot wonder is a staple in many Cuban households.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– 1 can black beans, drained and rinsed
– 1 ripe plantain, sliced
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons grated lime zest (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add rice, water, black beans, cumin, salt, and pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender.
5. About 10 minutes before serving, add sliced plantains to the saucepan. Stir occasionally until they’re tender and lightly caramelized.
6. Taste and adjust seasoning as needed. Garnish with lime zest, if desired.
Cooking Time: 30-35 minutes
Brazilian yellow rice with bacon and green onions
A flavorful and aromatic side dish that pairs perfectly with grilled meats or seafood, this Brazilian yellow rice is infused with the savory goodness of crispy bacon and the freshness of green onions.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 4 slices of bacon, diced
– 1/4 cup chopped fresh green onions (scallions)
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. Heat the oil in a medium saucepan over medium-high heat. Add the diced bacon and cook until crispy, about 3-4 minutes.
3. Remove the bacon from the pan with a slotted spoon and set aside.
4. Add the chopped green onions to the same pan and cook for an additional minute.
5. Add the rice to the pan and stir to coat with oil and mix with the green onions.
6. Add the water to the pan, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
7. Fluff the rice with a fork and stir in the cooked bacon.
Cooking Time: 20-25 minutes
Jamaican jerk-spiced yellow rice with coconut milk
Elevate your Caribbean-inspired meals with this flavorful and aromatic rice dish, infused with the bold spices of Jamaica. This easy-to-make recipe combines the warmth of jerk seasoning with the richness of coconut milk.
Ingredients:
– 1 cup uncooked yellow rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 teaspoon grated fresh ginger
– 1 teaspoon Jamaican jerk seasoning
– 1 can (14 oz) full-fat coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a medium saucepan over medium heat.
2. Add the grated ginger and cook, stirring occasionally, until fragrant (30 seconds).
3. Add the jerk seasoning and cook, stirring constantly, for 1 minute.
4. Add the rice and stir to coat with the spice mixture. Cook for 1-2 minutes.
5. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
6. Stir in the coconut milk and season with salt to taste.
Cooking Time: 22-25 minutes
Vietnamese turmeric yellow rice with crispy shallots
This vibrant rice dish is a staple in Vietnamese cuisine, infused with the warm, comforting flavor of turmeric. Pair it with your favorite stir-fry or use as a side to elevate any meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 teaspoon turmeric powder
– Salt, to taste
– 1/4 cup crispy fried shallots (see note)
Instructions:
1. Rinse rice and soak in water for 30 minutes. Drain excess water.
2. Heat oil in a large saucepan over medium-high heat. Add chopped onion and cook until translucent.
3. Add garlic, ginger, turmeric powder, and salt. Cook for 1 minute.
4. Add soaked rice to the saucepan and stir well to combine with the spice mixture.
5. Add 2 cups of water to the saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and rice is cooked.
7. Garnish with crispy fried shallots before serving.
Note: To make crispy fried shallots, thinly slice 1/2 cup of shallots, separate into individual rings, and fry in hot oil (350°F) for 5-7 minutes, or until golden brown. Drain excess oil on paper towels.
Ethiopian berbere-spiced yellow rice with lentils
This flavorful side dish combines the warmth of berbere spice blend with the comfort of yellow rice and lentils, perfect for accompanying your favorite Ethiopian dishes.
Ingredients:
– 1 cup uncooked long-grain white rice
– 2 cups water
– 1/4 teaspoon berbere spice blend
– 1/4 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/2 cup cooked lentils (cooled)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Rinse the rice and combine with water, berbere spice blend, cumin, and salt in a medium saucepan.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
3. In a small pan, heat oil over medium heat. Add garlic and cook for 1 minute, stirring constantly.
4. Stir cooked lentils into the rice mixture and combine with garlic-infused oil.
5. Fluff the rice mixture gently to separate grains.
Cooking Time: 20-25 minutes
Filipino garlic yellow rice with annatto seeds
This vibrant rice dish is a staple in many Filipino households, perfect for accompanying your favorite dishes. With the addition of annatto seeds, this recipe adds a pop of color and a nutty flavor to the classic garlic yellow rice.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 cloves garlic, minced
– 1/4 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 cup annatto seeds (achiote)
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat the oil in a large saucepan over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
3. Drain and add the rinsed rice to the pan. Stir-fry for 2-3 minutes or until the rice is lightly toasted.
4. Add the water, cumin, salt, and annatto seeds to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
5. Fluff the rice with a fork and serve hot.
Cooking Time: 20-25 minutes
Lebanese yellow rice with vermicelli and pine nuts
This fragrant and flavorful side dish is a staple in Lebanese cuisine, perfect for accompanying grilled meats or vegetables. This recipe combines the nutty flavor of vermicelli noodles with toasted pine nuts and saffron-infused rice.
Ingredients:
– 1 cup uncooked long-grain white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup vermicelli noodles
– 1/4 cup pine nuts
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Rinse the rice and soak the saffron threads in hot water.
2. Cook the rice according to package instructions using 2 cups of water and the saffron-infused water.
3. Meanwhile, cook the vermicelli noodles according to package instructions. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the pine nuts and cook until lightly toasted.
5. Fluff the cooked rice with a fork. Stir in the cooked vermicelli noodles and toasted pine nuts.
6. Season with salt to taste.
Cooking Time: 25-30 minutes
Colombian yellow rice with hogao sauce
This classic Colombian dish is a staple at any gathering, and the addition of hogao sauce takes it to the next level. With its bright yellow color and flavorful spices, this rice dish is sure to please.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt to taste
– Hogao sauce (recipe below)
Instructions:
1. Rinse the rice and combine with water, oil, onion, garlic, and saffron mixture. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
2. Fluff the cooked rice with a fork.
Hogao Sauce:
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Combine all ingredients in a bowl and mix well. Serve the hogao sauce over the cooked yellow rice.
Cooking Time: 25-30 minutes