Mexican Yellow Rice Recipe
Mexican Yellow Rice (arroz amarillo) is fluffy, packed with flavor, and made with simple yet delicious ingredients. It's a delightful classic that brings warmth and richness to every bite. The perfect side dish for just about any meal!
Servings: 5
Calories: 322kcal
Equipment
- Saucepans (Medium to Large)
Ingredients
- 200 grams long-grain rice (1 cup)
- 500 ml stock (2 cups)
- 1/8 teaspoon saffron threads
- 18 ml corn oil (2 tablespoons)
- 1 small onion, finely chopped
- 2 cloves garlic, peeled, keep whole
- 150 grams green peas (1 & 1/4 cups)
- salt, to season
Instructions
- Soak rice in hot water for 15 minutes.
- Rinse in cold water until the water runs clear; then drain and set aside.
- Use a medium to large saucepan to heat the oil.
- Sauté the whole garlic and chopped onion until they soften, adding a bit of salt as well.
- Simultaneously, use another saucepan to heat the stock and saffron.
- When the onions are completely soft, remove the garlic from the pan and add the previously drained rice.
- Sauté for a minute to coat the rice with oil, then pour the hot stock (with saffron).
- Cover with a lid, set to high and bring to a boil.
- Lower the heat and simmer for about 17 minutes. Taste and adjust the seasoning by adding more salt as needed.
- Add the thawed green peas, mix, and cook for an additional 3 minutes.
- Place the lid back on, remove the pan from the heat, and set it aside for 5 minutes.
- Use a fork to loosen your arroz amarillo -- serve and enjoy!
Notes
- Cook's Tip: Remember to soak and rinse the rice. It ensures that most of the starch from the rice is removed, giving you a fluffier dish in the end.
- Refer to the post for more tips and suggestions.
Nutrition
Calories: 322kcal | Carbohydrates: 55g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 152mg | Potassium: 472mg | Fiber: 8g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg