Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo. Place the rice in a sieve and rinse under cold water until the water runs clear.
A Cuban style yellow rice chicken must include a side of plantains and a fresh salad. I also chose tomato slices dressed with Italian herbs and Hellmann’s Mayonnaise with real taste and less waste since the bottle is 100% recycled. At Sedano’s, I found a product that I wasn’t familiar with and loved it.
Mexican yellow rice is made in just 4 basic steps, and is ready to enjoy in 30 minutes. It’s quick and easy to prepare as a nearly effortless side, and can even be made ahead to include as part of your weekly meal prep! As mentioned above, there are a few different ways you can add the amarillo to the arroz.
Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer.