By: Franchesca Livraghi | @breakthrukitchen

Spanish yellow rice is one of those must-know classics! It’s vibrant, flavorful, and goes with just about anything. Plus, it’s easy to make and always a crowd-pleaser!

What makes it even better is how adaptable it is. Add in your favorite veggies, mix it with beans, or top it with fresh herbs. There really are endless ways to make it your own. 

This is the kind of recipe that’ll keep everyone coming back for seconds, whether you’re serving it up at a family dinner or a festive gathering!

Add vegetables to the rice for something extra

Adding vegetables to Arroz Amarillo is a great way to boost its flavor and color. For a more subtle touch, add diced onions and garlic in the first step to bring a little bit of depth to the dish without overpowering it. 

You can also toss in whatever veggies are in your fridge - like peas, carrots, or bell peppers - letting them cook with the spices to add a bit of sweetness and vibrant color. This way, everything blends beautifully as the rice cooks, creating a satisfying and flavorful dish!

Swap olive oil for achiote oil for more flavor and color

In Arroz Amarillo, it’s the seasonings used that give it that distinct yellow color and delicious flavor. Loisa’s Organic Sazón and Adobo work excellent in this recipe, giving it that authentic taste.

For a little extra flair, swap olive oil for achiote oil! This little switch boosts the color and adds a warm, earthy flavor that takes the dish to the next level. It’s my secret ingredient that makes my Arroz Amarillo unforgettable.

You can easily make achiote oil at home by combining ⅓ cup of Loisa’s Organic Achiote Seeds with 1 ½ cups of olive oil in a small pot and heating it over medium heat for about 5 minutes, or until it starts to simmer. Take it off the heat, let it cool for 15 minutes, then strain into a bottle. I love throwing in some garlic cloves and cilantro leaves too for extra flavor!

Use traditional hispanic rice

I’m talking about the kind of rice you’d find in your abuela’s cabinet. This is typically extra-long grain rice, and my abuela’s favorite brand is Canilla. It’s the only rice I grew up eating, and it’s what I use in all my recipes.

Another great brand my family loves is Carolina. I’d avoid basmati and parboiled rice, as they won’t give the same results. Jasmine rice, however, would work well.

Always wash your rice before cooking

Always give your rice a quick wash before cooking! This is a step I never miss and I learned it from mami.

It helps remove the excess starch, so your rice turns out fluffy instead of sticky. Just rinse it under cold water a couple times until it runs clear. It’s a super easy step that makes a big difference! Trust me, I’ve forgotten to rinse my rice a couple times in the past and it doesn’t come out the same.

How to serve Spanish yellow rice

Spanish yellow rice is super versatile and pairs well with so many kinds of dishes! I especially love it with roasted chicken, but it’s also great with stewed meat like pollo guisado and carne guisada.

And who said you can’t have habichuelas with Arroz Amarillo? In my opinion, this combo is even better than white rice and beans because it’s just more flavorful! Habichuelas negras are my favorite beans to serve with Spanish yellow rice.

This is totally the kind of rice that’s good enough to eat on its own though, so grab some slices of avocado and a side salad and enjoy!