Latin Yellow Rice Recipe

Better and better for you than the popular boxed versions, this perfect side is so tasty and easy to make that we think you’ll never go back.

Table of Contents

Toggle

Many cultures and cuisines make a version of yellow rice. From Morocco in the West to India in the east, all across South America and in many regions of Africa, as well as European countries like Spain and Portugal, yellow rice is a staple of world cuisine.

The origins probably date back to the Moorish occupation of Spain in the 600s CE, when saffron from what is now Iran was introduced to Spain. Original versions were made with saffron, the most expensive spice in the world, and the main production of saffron still happens in Iran and Spain.

Saffron is made from the stamens of the Krokus flower, and it takes about 150 flowers to harvest a single gram. A kilo of top quality saffron can sell for $10,000 or more, and there is no substitute for the flavour. Luckily, a little goes a long way, and we encourage you to try it one day… but not today!

This Latin Yellow Rice uses turmeric to achieve it’s signature color, and is a flavor bomb of its own. We think you’ll never want to go back to plain white rice after trying this wonderful recipe.

The flavors here are hearty and rich, but still subtle. Deep notes from the stock and spices pair beautifully with the lighter ones from the herbs to make a rice fit for a king.

Is Latin Yellow Rice Healthy?

Rice is a natural grain, and though white rice is peeled it is not processed beyond that. This yellow rice is made with natural ingredients, and is much healthier than pre-packaged yellow rices that typically feature food colorings, anti-caking agents and MSG. Especially if you use a home-made chicken stock, this rice dish is a nutritious and healthy side.

On Stock.

We love to make our own chicken stock and bone broth. Home-made stock has no artificial additives, virtually no sodium, superior flavor and is almost free to make.

Start by making a “stock bag” in your freezer. Chicken bones, wing tips and the carcasses of your roast chickens can go in there. I also chuck in the bones from pork chops, but you don’t have to. Also add carrot ends and peel, celery ends and leaves and the ends and peel of your onions, including the skins. Once your bag is full, simply dump it into a stock pot with a few peppercorns and a couple of bay leaves and let it simmer for the afternoon. The onion skins won’t add any flavor, but they will give your stock a beautiful red-brown colour.

One your stock has simmered for 2-3 hours, simply strain it through a fine-mesh strainer and return it to the heat to reduce by a quarter. You’ll be left with the best natural chicken stock for all your recipes. It’s loaded with micronutrients and you made it almost completely from stuff you would’ve thrown out. You’ve gotta love that!

INGREDIENTS

3 Tbsp Butter
3 Green onions sliced into thin wheels
2 cloves Garlic crushed
2 Tomatoes diced
½ tsp Smoked Paprika
½ tsp ground Turmeric
1 tsp Onion powder
1 tsp ground Cumin
½ tsp ground Coriander
1 tsp dried oregano
2 cups Long Grain Rice
4 cups Chicken stock
¼ cup Cilantro chopped
Salt and Pepper

INSTRUCTIONS

Melt the butter in a large heavy-based pot over medium to high heat. Add in the green onions and garlic and saute for 5 minutes.
Pour in the tomatoes along with the paprika, turmeric, onion powder, cumin, coriander, and Oregano, and saute for another 5 minutes.
Add the rice into the pot with the veg and let it fry, stirring for 5 minutes. This gives the rice a little toasted flavor.
Next, pour in the chicken stock and half of the cilantro. Sprinkle in a little salt and pepper then give it all a stir, place the lid onto the pot, and bring it to a boil. Turn the heat right down and let the rice simmer for 15 minutes or until the water has cooked away.
Leave the lid on to steam for 5 minutes, then fluff the rice, sprinkle on the rest of the cilantro, and serve.

Tips and Tricks to Make a Perfect Latin Yellow Rice Recipe

Use the best chicken stock you can, preferably the home made one described above.
For an extra hit of fibre, try using brown rice. Note that brown rice takes longer to cook and will require an extra cup of stock.
For a stronger tomatoey flavour, substitute one cup of stock with a cup of tomato juice or passata.
A pot with a heavy base is key to success – a heavy base distributes the heat evenly and eliminates hot spots.
For extra flavor, cook the white part of the spring onions as described and reserve the green part to use as a garnish with half the cilantro.

FAQs

Can i substitute for the cilantro?

Yes. Curly leaf parsley or fresh dill would both work wonderfully in this recipe.

Does it matter what kind of rice i use?

Any long grain rice will work. American long grain is the easiest to work with, but the delicate flavour and texture of Basmati rice would also be delicious. Shorter grain rices, such as the Bomba rice popular in Spanish cooking will yield a stickier, denser dish. It all comes down to personal taste and what you’re serving. We recommend that, for the first time at least, you stick with American long grain rice.

Can i make this is in a rice cooker?

You can. Follow the first three steps in a regular pot then transfer everything into your rice cooker to finish. You will need to reduce the stock quantity by about 1/2 a cup.

Serving Suggestions

We love this rice equally with Mexican food or grilled/roasted chicken. We thinks it’s perfect with a roast chicken or chicken and vegetable skewers. You could also try these chicken kebabs.

Make Ahead and Storage

Store the cooled, cooked rice in the fridge for up to two days. Reheat in the microwave. This rice does not freeze well as the freezing/thawing process will affect the texture.