Mexican Yellow Rice (Arroz Amarillo)

Why?  Because it’s the perfect companion to enchiladas, grilled meat, or beans — and it’s ready for serving with minimal effort.

This rice dish is sometimes called ‘Spanish yellow rice,’ because, as you might guess, it was influenced by the Spanish colonial era, which permeated Mexican cuisine.

And while saffron was traditionally used in Spanish yellow rice (arroz amarillo), Mexican households sometimes substitute it with turmeric or annatto (achiote), both of which give them a similar color, for a cheaper price.

Since we strive to adhere to traditional methods in this blog, we are using saffron in this recipe.

• Rice – I always use basmati rice for making yellow rice.

• Saffron – you can use either threads or powder; both will yield excellent results.

• Oil – corn oil, not olive oil.

• Garlic – keep them whole and remove the skin.

• Onion – finely chopped, so they (almost) disappear when the rice is ready.

• Stock – Chicken stock would be great for preparing this rice recipe.

• Green peas – if you have fresh ones, use those; otherwise, frozen or canned ones are also acceptable.  Remember to thaw them first when using the frozen ones.

• Salt – just use your favorite brand for seasoning.

How to make Mexican yellow rice

Start by soaking rice in hot water for fifteen minutes.

Rinse in cold water until the water runs clear; then drain and set aside.

Heat the oil in a medium to large saucepan.

Once it’s ready, sauté the whole garlic and onion until they soften, adding a bit of salt.

While this is happening, heat the stock and saffron in a separate saucepan.

When the onions are completely soft, pick and remove the garlic from the pan. 

Add the drained rice.

Sauté for a bit to coat the rice with oil.

Pour the hot stock (with saffron) into the rice.

Cover with a lid, set to high and bring to a boil.

Once it starts boiling, lower the heat and simmer for about seventeen minutes — season with salt during this time.

Add the thawed green peas, mix everything and cook for an additional three minutes.

Place the lid back on, remove the pan from the heat, and set it aside for five minutes.

Use a fork to loosen your arroz amarillo, then serve!

Helpful tips

• Do not skip the soaking and rinsing of the rice.  It helps remove their starch, making the cooked rice more fluffy in the end.

• Make sure the stock is hot when you pour it over the rice.  It helps ensure that the rice does not become mushy.

• Remember to thaw the green peas when using frozen ones.  Adding it directly to the rice will lower its temperature and tend to make the rice mushy as well.