Mexican Yellow Rice
Infuse your meals with bold, comforting flavors by making Mexican Yellow Rice, a vibrant side dish that's as colorful as it is delicious! This easy-to-follow recipe combines fragrant jasmine rice with a tantalizing blend of spices, including ground turmeric, cumin, and smoked paprika, for its signature golden hue. Sautéed onions and garlic add depth, while tender carrots and sweet green peas provide a pop of freshness and texture. Simmered in rich chicken or vegetable broth, this dish achieves perfectly fluffy, flavorful rice every time. Garnished with fresh cilantro, it’s the perfect accompaniment to tacos, enchiladas, or grilled meats—and is ready in just 35 minutes. Try this versatile, crowd-pleasing classic for your next Mexican-inspired feast!
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Recipe Information
Ingredients
- 1.5 cups jasmine rice
- 3 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.75 cups frozen peas
- 1 small carrot, finely chopped
- 2 tablespoons fresh cilantro, chopped (optional garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
Heat the olive oil in a large skillet or medium saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
Stir in the minced garlic, tomato paste, ground turmeric, ground cumin, smoked paprika, and salt. Cook for 1-2 minutes, stirring, to toast the spices and enhance their flavors.
Add the rinsed rice to the pan and stir well to coat the grains in the spice and oil mixture. Cook for 1-2 minutes to lightly toast the rice.
Pour in the chicken or vegetable broth and add the chopped carrot. Stir everything together and bring to a gentle boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and let the rice simmer for about 15 minutes, or until the liquid is fully absorbed.
Remove the pan from the heat and scatter the frozen peas over the rice. Cover the pan again and let it sit for 5-7 minutes so the peas can steam and warm through.
Fluff the rice gently with a fork and fold in the peas evenly. Taste and adjust seasoning if necessary.
Transfer the rice to a serving bowl and garnish with freshly chopped cilantro, if desired.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4993 mg | 217% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.6 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1122 mg | 24% | |
*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.
