Arroz Amarillo is a seasoned Spanish yellow rice dish made with white rice that's colored with annatto powder and cooked in a flavorful tomato-based sofrito sauce. This 30-minute yellow rice recipe is a classic staple in Cuban cuisine and a delicious Cuban side dish for pork, ham, chicken, beef, or fish.
1/8teaspoonBijol(you can also use annatto or turmeric powder to color the rice)
Salt + pepper to taste
In a Dutch oven or saucepan with a lid, heat oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol, bay leaf, salt, and pepper to taste (start with 1/4 teaspoon then taste and adjust later). Bring to a boil.
Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice.
Remove from heat. Keep the lid on for another 5-10 minutes. Fluff with a fork, never a spoon. The rice should be moist and delicious. Enjoy!