Mexican Yellow Rice Recipe

Name: Mexican Yellow Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long grain white rice; 2 tablespoons vegetable oil; 1 -2 teaspoon ground achiote powder (I tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste (I tend to use closer to 2 teaspoons); 1 small white onion, finely minced; 2 garlic cloves, minced; 2 cups vegetable broth or 2 cups chicken broth; 1/2 jalapeno, finely minced (optional); salt; Garnish; fresh cilantro leaves

Servings: persons

1 cup long grain white rice
2 tablespoons vegetable oil
1 -2 teaspoon ground achiote powder (I tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste (I tend to use closer to 2 teaspoons)
1 small white onion, finely minced
2 garlic cloves, minced
2 cups vegetable broth or 2 cups chicken broth
1/2 jalapeno, finely minced (optional)
salt
Garnish
fresh cilantro leaves

1
Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
2
Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
3
Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
4
Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
5
Pour in the broth, mix well and bring rice to a boil.
6
Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
7
Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup long grain white rice, 2 tablespoons vegetable oil, 1 -2 teaspoon ground achiote powder (I tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste (I tend to use closer to 2 teaspoons), 1 small white onion, finely minced, and more.

Yes, Mexican Yellow Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Yellow Rice

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