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:
You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.
- 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.
- 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?
The flavor of the rice will depend on whether you’ve used turmeric or saffron. So, if you used turmeric, then the rice will have an earthy, nutty taste and fragrant aroma. There will be a slight taste of garlic and onion, as well.
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?
Yes, yellow rice does taste different than white rice when it’s cooked in seasonings and spices.
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.
Recipe Card with Ingredient Amounts and Instructions
- 2 tablespoon(s) olive oil
- 1 teaspoon(s) garlic cloves, finely minced
- 1 teaspoon(s) minced onion, dried (from the canister)
- ½ teaspoon(s) ground turmeric
- 2 cup(s) water, or broth
- 1 cup(s) 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.2 tablespoon(s) olive oil1 teaspoon(s) garlic cloves1 teaspoon(s) minced onion½ teaspoon(s) ground turmeric
- Add the broth and rice, and stir to combine. Bring the ingredients to a boil, then reduce to a simmer.2 cup(s) water1 cup(s) long grain white rice
- 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. Taste, and season with salt and pepper.
- Store leftovers in the refrigerator for up to 3 days.