Mexican Yellow Rice (Arroz Amarillo) is savory turmeric-spiced rice that comes together easily with simple ingredients.
Serve as a side dish with Pinto Bean Enchiladas, Tacos de Papa, or your favorite Mexican-inspired meal.
Easy Mexican Rice Recipe
I like this recipe because it’s a simple dish that pairs well with almost anything on the table for Taco Tuesday or Fajita Night. Around here, Fajitas with Mexican Peppers and Onions and Homemade Guacamole have been especially popular lately.
The flavor of this rice is savory and lightly earthy, from ground turmeric and garlic, with subtle sweetness from the red bell pepper and onion, and a mild to medium kick from black pepper. It’s well seasoned, with a bold, warm character that makes it stand out without being too spicy.
Ingredients for Mexican Yellow Rice
You will need the following:
Olive Oil – A drizzle of oil to sauté the veggies and spices.
Red Bell Pepper – Adds a touch of sweetness and a pretty pop of color.
Red Onion – For a mellow, savory note that plays nicely with the pepper.
Seasonings – Ground turmeric and garlic powder give the rice its golden color and a warm, earthy flavor.
Kosher Salt + Ground Black Pepper – Just enough to bring everything into balance. Adjust to suit your personal preference.
Long-Grain White Rice– Any long grain rice will work, including jasmine or basmati rice. If you opt for brown rice, note that the cooking time will be longer (generally 40-45 minutes) so plan accordingly.
Broth – Cooking the rice in vegan chicken broth or vegetable broth instead of water adds a little more depth and richness.
How to Make Mexican Yellow Rice
STEP ONE: Cook the Aromatics. Heat the olive oil in a medium saucepan over medium heat. Once hot, add the red bell pepper, red onion, turmeric, garlic powder, salt, and pepper. Sauté for 2–3 minutes, just until the vegetables have softened.
STEP TWO: Add the Rice. Stir in the rice until well-coated with the oil and seasonings.
STEP THREE: Add the Liquid. Pour in the broth. Cover the saucepan with a lid and lower the heat to a simmer.
STEP FOUR: Cook the Rice. Cook for 20 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let the rice stand, covered, for 10 minutes to allow it to firm up.
STEP FIVE: Serve. Fluff with a fork and serve warm.
Make it Vegan 🌱
This recipe is vegan as written — no changes needed!
Storage and Reheating
- Leftover yellow rice can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, add to a saucepan over low heat, cover, and warm gently until heated through. Alternatively, reheat in the microwave on the reheat setting, pausing to stir halfway through for even heating.
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Mexican Yellow Rice Recipe
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper chopped
- 1/4 cup red onion chopped
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 cup long-grain white rice
- 2 cups vegan chicken-style broth or vegetable broth
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Once hot, add the red bell pepper, red onion, turmeric, garlic powder, salt, and pepper. Sauté for 2–3 minutes, just until the vegetables have softened.
- Stir in the rice until well-coated with the oil and seasonings.
- Pour in the broth. Cover the saucepan with a lid and lower the heat to a simmer.
- Cook for 20 minutes, until the liquid is absorbed and the rice is tender. Remove from heat and let the rice stand, covered, for 10 minutes to allow it to firm up.
- Fluff with a fork and serve warm.
Nutrition
This post was updated on July 10, 2025.
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