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Yellow rice in a black skillet up close.
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5 from 1 vote

Yellow Rice

This yellow rice is fluffy, tender, and packed with flavor. Made with just a handful of ingredients in under 30 minutes. No rinsing or rice cooker required!
Prep Time5 mins
Cook Time17 mins
Total Time22 mins
Course: Side Dish
Cuisine: Latin American
Servings: 4
Calories: 417kcal


  • 2 cups Jasmine rice
  • 3 cups water
  • 2 tsp chicken bouillon powder
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 1/2 small onion finely diced
  • 2 garlic cloves finely minced
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt or to taste


  • In a large skillet, heat 2 tbsp of olive oil over medium heat. 
  • Add the onions and cook for 2-3 minutes or until the onions become translucent. 
  • Stir in the garlic and cook until fragrant. Add the tomato paste, chicken bouillon powder, garlic powder, onion powder, cumin, and oregano. Cook for a few seconds. 
  • Add the water and salt and let it come to a boil. Once it comes to a boil, stir in the rice, cover, reduce the heat to low, and cook for 14 minutes. 
  • Once the 14 minutes are up, uncover, and fluff with a fork. Serve warm, garnish with fresh cilantro, if desired, and enjoy! 


  • Don't use short-grain or sushi rice for this recipe.
  • If you want your rice to be fluffy and not sticky, don't over stir the rice!
  • If you don't have chicken bouillon powder on hand use chicken stock instead of water and 1 tsp of turmeric or saffron.
  • Don't stir or uncover the rice while it's cooking.
  • Want to make it spicy? Add some green chilies or a pinch of cayenne pepper.
  • Feel free to add some green peas, chorizo, or corn.


Calories: 417kcal | Carbohydrates: 77g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg