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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!
Other rice dishes I love include this garlic buttery rice and yellow rice with corn.
I grew up in a Cuban household so there was always a bowl of yellow rice on the table. To this day, it transports me back to my childhood. Cooking rice can be intimidating but this recipe is so easy that you can’t mess it up! Make this delicious rice for dinner and serve it with fried tilapia or crispy chicken cutlets.
Ingredient Notes
- Rice – Although I used Jasmine rice, feel free to use any long grain rice.
- Chicken Bouillon – You may use chicken bouillon cubes or chicken bouillon powder.
- Olive Oil – If you don’t have olive oil on hand, use butter instead.
Step-By-Step Instructions
- 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!
Top Tips For The Perfect Yellow Rice
- 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.
Storage
If you have any leftover rice, allow it to cool completely then transfer it to an air-tight container and refrigerate for up to 2 days. To reheat, add a splash of water to the rice and microwave for 15-20 seconds.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Yellow Rice
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
