Spanish Yellow Rice (Arroz Amarillo)

Vickie Parks


This is an easy recipe to follow, and it's a pretty standard recipe for Spanish Yellow Rice.


★★★★★ 2 votes

5 Min
1 Hr 25 Min
Stove Top


  • 4 cups
    low-sodium chicken broth
  • 1/2 tsp
    saffron threads, loosely packed
  • 1/2 tsp
  • 1 Tbsp
    olive oil
  • 1/2 small
    spanish onion (or yellow onion), finely chopped
  • 2 cups
    uncooked basmati rice
  • ·
    salt and pepper, to taste

How to Make Spanish Yellow Rice (Arroz Amarillo)


  1. Stir saffron and turmeric into the chicken broth, and set it aside while you prepare the onion.
  2. Heat the oil in a heavy-duty saucepan over medium. Add onion and sauté until the onion pieces are soft and just start to brown around the edges.
  3. Add the rice, and stir to coat evenly with the oil. Season with salt and pepper as desired. Add the chicken broth, and bring the mixture to a boil. Once it reaches a brisk boil, turn heat to low, cover pan and let the rice simmer gently for 15 minutes.
  4. After 15 minutes, turn off heat and let the rice steam for 10 minutes, but do not remove the lid.
  5. After the rice has steamed for 10 minutes, remove the lid and fluff the rice with a fork. Serve immediately.

Printable Recipe Card

About Spanish Yellow Rice (Arroz Amarillo)

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Spanish
Dietary Needs: Low Fat
Hashtag: #low cholesterol

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