1/2 Photos of Mexican Yellow Rice
The yellow aspect comes from tangy achiote powder, also known as annatto. From Mexican: Healthy Ways With a Favorite Cuisine.
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Units: US | Metric
- 1 cup long grain white rice
- 2 tablespoons vegetable oil
- 1 -2 teaspoon ground achiote powder (I tend to use closer to 2 teaspoons) or 1 -2 teaspoon achiote paste (I tend to use closer to 2 teaspoons)
- 1 small white onion, finely minced
- 2 garlic cloves, minced
- 2 cups vegetable broth or 2 cups chicken broth
- 1/2 jalapeno, finely minced (optional)
- 1Place the rice in a heat-proof bowl and pour enough boiling water to cover. Let rice stand 20 minutes. Drain, then rinse under cool water. Drain again.
- 2Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
- 3Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
- 4Stir in the rice, toss to coat and cook for 5 minutes, stirring constantly. (The rice will want to stick to the bottom of the pan, so scrape it up using a metal spatula.).
- 5Pour in the broth, mix well and bring rice to a boil.
- 6Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
- 7Just before serving, add the minced jalapeno if using, season to taste with salt. Transfer the rice to a serving dish and garnish with fresh cilantro leaves.
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Nutritional Facts for Mexican Yellow Rice
Serving Size: 1 (49 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 158.7
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 2.1 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 0.6 g
- Sugars 0.5 g
- Protein 2.3 g
The following items or measurements are not included: