Cuban Spicy Yellow Rice
Add a bold splash of color and flavor to your dinner table with Cuban Spicy Yellow Rice, a zesty one-pot side dish that’s both vibrant and packed with personality. This recipe transforms simple long-grain white rice into a golden masterpiece using earthy turmeric, smoky paprika, and a fiery kick from jalapeños and red pepper flakes. Sautéed with aromatic garlic, onions, and bell peppers, then simmered in savory broth, this dish achieves the perfect balance of bold spices and creamy texture. Toss in sweet green peas for a pop of freshness, and finish with a sprinkle of fresh cilantro and a squeeze of lime for a lively tropical twist. Perfect as a side for grilled meats or as a standalone vegetarian delight, Cuban Spicy Yellow Rice delivers robust Cuban-inspired flavors in just 40 minutes!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 medium jalapeño pepper, finely chopped (seeds removed for less heat)
- 1 medium bell pepper, finely chopped (red or green)
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon salt
- 1 cup frozen peas
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from clumping together.
In a large skillet or saucepan with a tight-fitting lid, heat the olive oil over medium heat.
Add the finely chopped onion and cook for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, jalapeño, and bell pepper. Cook for another 2-3 minutes until the vegetables are softened.
Add the tomato paste, ground turmeric, ground cumin, smoked paprika, and red pepper flakes (if using). Stir well to coat the vegetables in the spices.
Pour in the rice and toast it for 1-2 minutes, stirring frequently to combine it with the spices and vegetables.
Slowly add the chicken or vegetable broth to the skillet, stirring to combine. Add the salt and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet or saucepan with the lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
After 15 minutes, quickly scatter the frozen peas over the top of the rice (do not stir). Cover again and let the rice cook for an additional 5 minutes.
Remove the skillet from heat and let it stand, covered, for 5 minutes to allow the rice to finish steaming.
Fluff the rice gently with a fork, mixing in the peas. Taste and adjust seasoning if needed.
Serve the rice warm, garnished with fresh cilantro and lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4993 mg | 217% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 26.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1651 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
