Our Yellow Rice Recipe is an easy side dish that’s lightly seasoned with garlic, onion, and turmeric. It doesn’t take long to make and goes great with tons of meals.
Every time we make burrito bowls, enchiladas, or other Tex-Mex dishes we always make our yellow rice recipe. Whether it’s flavored with turmeric or saffron, it’s a must have dish.
Turmeric is much easier to locate in most supermarkets, so that’s what we used in this yellow rice. That along with some finely minced garlic, minced onion, and broth make this rice flavorful and easy to prepare.
How to make our homemade yellow rice recipe:
- Heat a medium saucepan over low heat.
- Add the olive oil, garlic, minced onion, and turmeric.
- Cook for about 30 seconds.
- Add the broth and rice, and stir to combine.
- Bring the ingredients to a boil, then reduce to a simmer.
- Then, let the rice to cook uncovered (without stirring) for about 15 to 17 minutes. Little pockets will be visible in the rise and there should still be liquid in the bottom of the pan. (See photo #3.)
- Turn off the heat, and cover the saucepan with a lid.
- Last, let the rice finish absorbing the liquid for about 20 minutes. Uncover, fluff with a fork, and serve!
What does yellow rice taste like?
On the other hand, if you used saffron, then it will taste slightly sweet and flowery. For even more flavor, top this rice with our homemade, fire-roasted Hatch green chile sauce or homemade pico de gallo.
Does yellow rice taste different than white rice?
Yellow Rice Recipe Tips and Variations:
- Do not stir the rice while it simmers. As the liquid cooks down, pockets will open up in the rice (spots where the water boiled up). Once the water level is equal with these pockets, it’s time to turn off the heat and cover the rice with a lid.
- Don’t care for turmeric, make your homemade yellow rice with saffron instead.
Room Temperature: We do not recommend storing yellow rice at room temperature.
Refrigerator: This rice is best stored in the refrigerator in an airtight container for up to 3 days.
Freezer: We do not recommend freezing this rice.
- 2 Tablespoons Olive Oil
- 1 Teaspoon Garlic, finely minced
- 1 Teaspoon Dried Minced Onion
- ½ Teaspoon Turmeric
- 2 Cups Water or Broth
- 1 Cup Long Grain White Rice
- Salt and Pepper, to taste
- Heat a medium saucepan over low heat. Add the olive oil, garlic, minced onion, and turmeric. Cook for about 30 seconds.
- Add the broth and rice, and stir to combine. Bring the ingredients to a boil, then reduce to a simmer.
- Cook uncovered for 15-17 minutes. Cook without stirring until the water is absorbed and pockets form in the rice. The water should be equal with the "pockets."
- Cover, turn off the turn, and let the rest undisturbed for 20 minutes. After 20 minutes, uncover and use a fork to fluff.
- Store leftovers in the refrigerator for up to 3 days.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of rice. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Nutrition Information:Yield: 8 Serving Size: 1/2 Cup
Amount Per Serving: Calories: 68Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 83mgCarbohydrates: 7gFiber: 0gSugar: 1gProtein: 1g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.