Authentic Latin Yellow Rice Recipe

We eat a lot of rice at home, and Latin yellow rice is one of my favorite go-to side dishes. It’s bright, fragrant, and pairs perfectly with chicken, pork, beef, beans, or shrimp. I first shared this recipe back in 2008, and I’ve been refining it ever since. Below is a clear, foolproof version that consistently yields fluffy, flavorful rice.

Latin Yellow Rice

This is my tried-and-true Latin Yellow Rice recipe. The rice gets a lovely color and flavor from sazón and a little bouillon, while sautéed scallions, cilantro and tomato give it freshness. It’s ideal alongside stewed beans, grilled steak, pork chops, pollo sabroso or cilantro-lime shrimp.

How to Make Perfect Yellow Rice

• Rice-to-water ratio: For long-grain white rice use 2 cups water for every 1 cup rice (2:1). If you use short-grain rice, reduce the liquid slightly (about 1.5:1).
• To rinse or not: Rinsing removes surface starch and can make rice less sticky. I don’t rinse my rice and it still turns out great; do what you prefer.
• Keep the lid closed: Steam finishes the cooking. Don’t lift the lid while the rice is resting or it will lose steam and may cook unevenly.
• Don’t stir while cooking: Stirring during the simmering stage can break grains and make rice gummy.
• Use a heavy pot with a tight-fitting lid: A snug lid traps steam and ensures even cooking. If your lid isn’t tight, place a sheet of foil over the pot before setting the lid to minimize steam loss.
• Only cover once most liquid is absorbed: Let the pot boil until the water level has fallen and is just skimming the top of the rice, then reduce the heat, cover and finish on low.

Ingredients

• 2 cups uncooked long grain rice
• 4 teaspoons olive oil
• 1 large chicken or vegetable bouillon cube (such as Knorr or Maggi)
• 5 medium scallions, chopped
• 2 garlic cloves, minced
• 1 medium tomato, diced
• 1/2 cup chopped cilantro
• 4 cups water
• 1 packet sazón (such as Badia) or homemade sazón seasoning
• 1 teaspoon kosher salt, or more to taste

Instructions

1. In a medium heavy pot with a tight-fitting lid, heat the olive oil over medium heat. Sauté the chopped scallions, cilantro and minced garlic for about 2 minutes, until softened.
2. Add the diced tomato and sauté another minute, until the tomato softens.
3. Add the rice and continue to sauté, stirring frequently, for about 2 minutes so the grains get lightly toasted and coated with the oil and aromatics.
4. Add 4 cups water, the bouillon cube, sazón packet and 1 teaspoon kosher salt. Taste the liquid — it should be savory and slightly salty. Adjust seasoning if needed.
5. Bring the pot to a vigorous boil, stirring once to make sure nothing sticks to the bottom.
6. As the water level drops and is just skimming the top of the rice, reduce the heat to very low, cover tightly and cook undisturbed for 15 minutes. Do not lift the lid — the trapped steam finishes cooking the rice.
7. After 15 minutes, turn off the heat and let the rice sit, covered, for at least 5 minutes. This resting step allows the steam to redistribute and helps keep the grains separate and fluffy.
8. Remove the lid, gently fluff the rice with a fork and serve.

Notes & Helpful Tips

• Sazón: Many brands are available; Badia makes a sazón without MSG. You can also substitute a homemade sazón blend if you prefer.
• Bouillon: A bouillon cube adds depth and salt; taste the cooking liquid and adjust salt before you cover the pot.
• Pot and lid: A heavy-bottomed pot with a tight lid produces the most consistent results. If steam escapes, rice can be undercooked or uneven.
• Fluffing: After resting, fluff gently with a fork to separate grains rather than stirring vigorously.

Nutrition (per serving)

Serving: 3/4 cup. Calories: 199 kcal; Carbohydrates: 39 g; Protein: 4 g; Fat: 2.5 g; Saturated Fat: 0.5 g; Fiber: 1 g; Sugar: 0.5 g; Sodium: 563.5 mg.

More Rice Ideas

• Arroz con Pollo (Latin-style chicken and rice)
• Salmon Fried Rice
• Arroz Congri (Cuban rice and black beans)
• Dirty Rice with shrimp
• Quick Mexican Brown Rice