Mexican Yellow Rice

READY IN: 40mins
Recipe by COOKGIRl

The yellow aspect comes from tangy achiote powder, also known as annatto. From Mexican: Healthy Ways With a Favorite Cuisine.

Top Review by mickeydownunder

I LOVED making this today!<br/>For Cinco de Mayo, it provided a bit of Ole!<br/>I used homemade chicken stock, added chili and lime zest too!<br/>It was the perfect compliment to Pil Pibil...Thank you! WHOO HOO!

Ingredients Nutrition


  1. Place 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.
  2. Heat the oil in a saucepan on medium heat. Add the achiote powder and cook for about 1-2 minutes, stirring constantly.
  3. Add the minced onion and garlic and cook for another 2-3 minutes or until the onion is translucent.
  4. Stir 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.).
  5. Pour in the broth, mix well and bring rice to a boil.
  6. Lower the heat, cover the pan and simmer 25-30 minutes or until all liquid is absorbed.
  7. Just 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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