When it comes to flavorful and aromatic side dishes, yellow rice is a staple in many cuisines around the world. With its bright color and subtle nutty flavor, it’s no wonder why this dish has gained popularity globally. Whether you’re looking for a comforting accompaniment to your favorite protein or a vibrant addition to your holiday spread, there are countless ways to prepare yellow rice. From Peruvian Aji Amarillo Yellow Rice to Lebanese Shish Taouk with Yellow Rice Pilaf, each recipe offers a unique twist on this beloved dish.
In this article, we’ll be exploring 18 savory yellow rice recipes that showcase the diversity of global flavors. From spicy and smoky to creamy and aromatic, these dishes are sure to add some excitement to your meal routine.
Peruvian Aji Amarillo Yellow Rice
A vibrant and flavorful side dish that pairs perfectly with Peruvian-inspired main courses, this Aji Amarillo Yellow Rice is a staple in many Peruvian households. With its bright yellow color and spicy kick from the Aji Amarillo peppers, it’s sure to add a pop of flavor to any meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated Aji Amarillo pepper (or more to taste)
– Salt, to taste
Instructions:
1. Heat the oil in a medium saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the rice and stir to coat with the oil and mix with the onion and garlic.
5. Add the water and Aji Amarillo pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 20 minutes
Spanish Saffron Yellow Rice with Chorizo
A flavorful and aromatic rice dish infused with the warmth of saffron and the spicy kick of chorizo, perfect for accompanying your favorite Spanish-inspired meals.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 chorizo sausage, sliced
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add the chorizo slices and cook until crispy, about 3-4 minutes. Remove from pan and set aside.
3. Add the diced onion and minced garlic to the pan; cook until softened, about 3-4 minutes.
4. Add the rice and stir to combine with the onion mixture.
5. Add the water and soaked saffron threads to the pan. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
7. Fluff the rice with a fork and stir in the cooked chorizo pieces.
8. Season with salt and pepper to taste.
9. Garnish with fresh parsley or cilantro leaves, if desired.
Cooking Time: 20-22 minutes
Indian Turmeric Coconut Yellow Rice
Brighten up your meal with this flavorful and aromatic Turmeric Coconut Yellow Rice recipe! This easy-to-make dish is perfect for accompanying a variety of Indian-inspired dishes, from curries to grilled meats.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 teaspoon ground turmeric
– 1 tablespoon coconut oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 cup coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat the coconut oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for an additional minute.
4. Drain the rice and add it to the saucepan, stirring to combine with the onion mixture.
5. Add the turmeric, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed.
6. Stir in the coconut milk and cook for an additional 2-3 minutes.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Moroccan Saffron and Almond Yellow Rice
This aromatic rice dish is a staple in Moroccan cuisine, flavored with saffron and toasted almonds for a rich and exotic taste experience. Perfect as a side dish or used as a base for various Moroccan-inspired meals.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 cup sliced almonds, toasted
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat the olive oil in a medium saucepan over medium heat. Add the saffron mixture and cook for 1 minute, stirring constantly.
3. Add the toasted almonds and cook for another minute, stirring frequently.
4. Add the rice to the saucepan, stirring to combine with the saffron-almond mixture.
5. Add the water to the saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
Cooking Time: 20 minutes
Jamaican Jerk Chicken with Coconut Yellow Rice
Experience the bold flavors of Jamaica with this mouth-watering combination of jerk chicken and coconut yellow rice. This Caribbean-inspired dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
For the Jerk Chicken:
– 4 boneless, skinless chicken breasts
– 1/2 cup jerk seasoning
– 2 tbsp olive oil
– 1 lime, juiced
For the Coconut Yellow Rice:
– 1 cup uncooked yellow rice
– 2 cups water
– 1/4 cup shredded coconut
– 2 tbsp unsweetened coconut milk
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix jerk seasoning and olive oil.
3. Brush the mixture on both sides of the chicken breasts.
4. Bake for 25-30 minutes or until cooked through.
5. Cook yellow rice according to package instructions.
6. Stir in shredded coconut, coconut milk, and salt.
7. Serve jerk chicken with coconut yellow rice and your choice of sides.
Cooking Time: 35-40 minutes
Thai Pineapple Yellow Fried Rice
This recipe combines the sweetness of pineapple with the savory flavors of Thai yellow curry powder and spices, making it a unique twist on traditional fried rice. Perfect as a side dish or main course, this recipe is quick and easy to make.
Ingredients:
- 2 cups cooked Thai jasmine rice (preferably day-old)
- 1 cup mixed vegetables (e.g., peas, carrots, corn)
- 1/4 cup yellow curry powder
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ripe pineapple, diced
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
Instructions:
- Heat oil in a large skillet or wok over medium-high heat.
- Add onion, garlic, and mixed vegetables. Cook until the vegetables are tender.
- Pour in yellow curry powder and stir-fry for 1 minute.
- Add cooked rice to the skillet and stir-fry until well combined with the curry powder mixture.
- Pile the pineapple on top of the rice mixture. Cook for an additional 2-3 minutes, allowing flavors to meld together.
Cooking Time: Approximately 10-12 minutes
Serve hot, garnished with fresh cilantro leaves if desired.
Brazilian Feijoada with Yellow Rice
Feijoada is a traditional Brazilian stew made with black beans, beef, and pork. This recipe combines the rich flavors of feijoada with the vibrant yellow color of saffron-infused rice.
Ingredients:
For the Feijoada:
– 1 pound dried black beans, soaked overnight and drained
– 2 pounds beef brisket or shank, cut into 2-inch pieces
– 1 pound pork ribs, cut into 2-inch pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
For the Yellow Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– Salt, to taste
Instructions:
1. Cook black beans according to package instructions.
2. In a large pot, combine beef and pork. Add onion, garlic, cumin, salt, and pepper. Cook over medium-high heat until browned, about 5 minutes.
3. Add cooked black beans, water, and browned meat mixture. Bring to a boil, then reduce heat and simmer for 1 hour.
4. Cook yellow rice according to package instructions. Mix in saffron threads and salt to taste.
5. Serve feijoada over yellow rice.
Cooking Time: 2 hours
Persian Jeweled Yellow Rice with Barberries
Persian Jeweled Yellow Rice with Barberries Recipe
This vibrant side dish is a staple of Persian cuisine, bursting with the flavors of saffron and barberries. Perfect for special occasions or everyday meals, this recipe yields a beautifully aromatic rice that’s sure to impress.
Ingredients:
– 1 cup uncooked white basmati rice
– 2 cups water
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 cup barberries (zereshk)
– Salt to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Rinse rice and soak it in cold water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
3. Add soaked saffron and its liquid to the saucepan, stirring well.
4. Add rice, salt, and 2 cups of water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until water is absorbed.
5. Stir in barberries and cook for an additional 2-3 minutes, allowing flavors to meld together.
6. Serve hot, garnished with chopped parsley or dill if desired.
Cooking Time: 25-30 minutes
Cuban Mojo Pork with Garlic Yellow Rice
Cuban Mojo Pork with Garlic Yellow Rice: A flavorful and aromatic dish that combines the rich flavors of Cuba with the warmth of garlic and spices.
Ingredients:
For the Mojo Pork:
– 2 pounds pork shoulder, boneless
– 1/4 cup olive oil
– 1/2 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
For the Garlic Yellow Rice:
– 1 cup uncooked yellow rice
– 2 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine lime juice, garlic, oregano, salt, and pepper. Blend until smooth.
3. Place the pork shoulder in a large bowl and pour the mojo sauce over it. Massage the meat with your hands until coated evenly.
4. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork for 2-3 minutes on each side. Transfer to the preheated oven and cook for 2 hours, or until tender.
5. Cook the Garlic Yellow Rice according to package instructions, adding garlic and salt as desired.
Cooking Time: 2 hours (for pork) + 20-25 minutes (for rice)
Filipino Chicken Inasal with Annatto Yellow Rice
In the Philippines, grilled chicken is a staple dish that’s infused with the bold flavors of annatto and spices. This recipe brings together the classic combination of juicy chicken and vibrant yellow rice, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1/2 cup annatto powder (or 2 tbsp grated annatto seeds)
– 1 tsp salt
– 1 tsp black pepper
– 2 cloves garlic, minced
– 1/4 cup coconut oil or vegetable oil
– 1 cup uncooked white rice
– 2 cups water
– 1 tsp annatto powder (or 1/2 tsp grated annatto seeds)
Instructions:
1. Preheat grill to medium-high heat.
2. Mix chicken with annatto powder, salt, black pepper, and garlic.
3. Grill chicken for 5-7 minutes per side or until cooked through.
4. Cook rice according to package instructions.
5. Add annatto powder (or grated seeds) to the cooked rice and mix well.
6. Serve grilled chicken with Annatto Yellow Rice.
Cooking Time: 15-20 minutes
Mexican Arroz Amarillo con Pollo
Mexican Arroz Amarillo con Pollo Recipe Summary:
This classic Mexican dish combines flavorful yellow rice with tender chicken, sautéed onions, and spices. A simple yet satisfying meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked yellow rice
– 2 cups water
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Cook yellow rice according to package instructions using 2 cups of water.
2. In a large skillet, heat 1 tablespoon of oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add remaining 1 tablespoon of oil. Sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
4. Add cooked chicken back into the skillet with onions and stir to combine.
5. Combine cooked yellow rice with cumin, smoked paprika (if using), salt, and pepper.
6. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 30-35 minutes
Caribbean Mango and Black Bean Yellow Rice
This vibrant side dish brings together the sweet flavors of Caribbean mango, savory black beans, and aromatic yellow rice, perfect for accompanying your favorite grilled meats or as a main course.
Ingredients:
– 1 cup uncooked yellow rice
– 2 cups water
– 1 ripe mango, diced
– 1/4 cup cooked black beans
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the yellow rice in a fine-mesh strainer and drain well.
2. Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the yellow rice to the saucepan and stir to coat with the oil mixture. Cook for 1-2 minutes.
5. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender.
6. Fluff the cooked yellow rice with a fork. Stir in the diced mango and black beans.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Egyptian Dukkah-Spiced Yellow Rice
This aromatic and flavorful rice dish is a staple in Egyptian cuisine, infused with the warm spices of dukkah. Perfect as a side or used as a base for various dishes.
Ingredients:
– 1 cup uncooked white or yellow rice
– 2 cups water
– 2 tablespoons olive oil
– 1 teaspoon dukkah spice mix (or to taste)
– 1 small onion, finely chopped
– Salt, to taste
Instructions:
1. Rinse the rice and soak it in cold water for 30 minutes. Drain and set aside.
2. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the dukkah spice mix and cook for 1 minute, stirring constantly.
4. Add the rice to the saucepan and stir to combine with the spices and oil. Cook for 2-3 minutes.
5. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
6. Fluff the rice with a fork and season with salt to taste.
Cooking Time: 20-25 minutes
Haitian Griot with Pikliz Yellow Rice
A classic Haitian dish, Griot (braised beef) is slow-cooked to tender perfection and served with a tangy Pikliz sauce and flavorful yellow rice. This recipe combines the rich flavors of the Caribbean with a hint of spice.
Ingredients:
For the Griot:
– 2 lbs beef brisket or beef shank, cut into 2-inch pieces
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
For the Pikliz Yellow Rice:
– 1 cup uncooked yellow rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 cup mixed vegetables (such as bell peppers, carrots, and potatoes)
– 2 tablespoons Pikliz sauce (see below for recipe)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef pieces until browned on all sides. Remove from pot.
3. Add garlic, thyme, paprika, salt, and pepper to the pot. Cook 1 minute.
4. Add browned beef back to the pot and add water. Bring to a boil then reduce heat to low.
5. Simmer Griot for 2 hours or until tender.
6. Prepare yellow rice according to package instructions.
7. Stir in chopped onion, mixed vegetables, and Pikliz sauce.
Cooking Time: 2 hours (Griot), 20 minutes (yellow rice)
Puerto Rican Gandules and Yellow Rice
Experience the rich flavors of Puerto Rico with this classic recipe combining succulent pigeon peas and savory yellow rice.
Ingredients:
– 1 cup uncooked pigeon peas (gandules)
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup uncooked yellow rice
Instructions:
1. Rinse the pigeon peas and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the pigeon peas, then sauté them in olive oil with chopped onion and minced garlic until they’re tender.
3. Add cumin, paprika, salt, and pepper to taste.
4. Cook yellow rice according to package instructions.
5. Combine cooked pigeon peas and yellow rice.
6. Serve hot and enjoy!
Cooking Time: 30-40 minutes
Lebanese Shish Taouk with Yellow Rice Pilaf
Experience the flavors of Lebanon with this simple and delicious recipe for Shish Taouk (marinated chicken skewers) served with a vibrant yellow rice pilaf.
Ingredients:
For the Shish Taouk:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
For the Yellow Rice Pilaf:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1/2 cup chicken broth
– 1 tablespoon turmeric powder
– Salt and pepper to taste
Instructions:
1. Marinate the chicken for at least 30 minutes.
2. Preheat grill or grill pan to medium-high heat. Thread marinated chicken onto skewers.
3. Grill for 5-7 minutes per side, or until cooked through.
4. Cook yellow rice pilaf according to package instructions, adding diced onion and garlic during the last minute of cooking.
5. Serve Shish Taouk with Yellow Rice Pilaf and garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
South African Bunny Chow with Curried Yellow Rice
Bunny chow, a beloved South African comfort food, is a hollowed-out loaf of bread filled with a flavorful curry. This recipe combines the classic bunny chow with a fragrant curried yellow rice for a delicious and satisfying meal.
Ingredients:
– 1 large loaf of white bread
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) diced tomatoes
– 1 cup water or chicken broth
– Salt and pepper to taste
– Curried Yellow Rice ingredients: 1 cup uncooked white rice, 2 cups water, 1 tablespoon vegetable oil, 1 onion, chopped, 1 teaspoon curry powder
Instructions:
1. Preheat oven to 350°F (180°C).
2. Hollow out the bread loaf, leaving about 1 inch on the bottom and sides.
3. In a large skillet, sauté the onion and garlic until softened. Add cumin, curry powder, and diced tomatoes. Cook for 5 minutes.
4. Stuff the bread with the curry mixture and top with additional bread crumb mixture (optional).
5. Bake for 20-25 minutes or until the bread is toasted and the filling is hot.
6. Prepare Curried Yellow Rice according to package instructions.
Cooking Time: 30-40 minutes
Indonesian Nasi Kuning (Festive Yellow Rice)
A vibrant and aromatic rice dish from Indonesia, Nasi Kuning is often served at special occasions like weddings and holidays. This simple recipe yields a flavorful and beautifully colored yellow rice that pairs well with various main courses.
Ingredients:
– 1 cup uncooked white glutinous rice (sweet rice)
– 2 cups water
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 kaffir lime leaves
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat the oil in a medium saucepan over medium heat. Add the garlic, ginger, and kaffir lime leaves; sauté until fragrant (about 1 minute).
3. Add the turmeric powder and salt; stir to combine. Cook for 1 minute.
4. Add the rice and 2 cups of water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
5. Remove from heat; let it rest for 5 minutes before fluffing with a fork.
Cooking Time: 25-30 minutes
Summary
Discover the flavorful world of yellow rice with these 18 savory recipes from around the globe! From Peruvian Aji Amarillo to Egyptian Dukkah-Spiced, each dish offers a unique twist on traditional yellow rice. Spice up your meals with Spanish Saffron Yellow Rice and Chorizo, or try Indian Turmeric Coconut Yellow Rice for a creamy and aromatic side dish. Explore Moroccan Saffron and Almond Yellow Rice, Jamaican Jerk Chicken with Coconut Yellow Rice, Thai Pineapple Yellow Fried Rice, and more! Get ready to add some international flair to your table with these delicious yellow rice recipes.
