A staple in the Southwestern U.S. and Mexican repertoire, Mexican yellow rice (arroz amarillo) is a tasty accompaniment to many kinds of meals centered on tortilla specialties.
This dish occasionally calls for saffron. This spice can hard to come by, not to mention very expensive, so turmeric is frequently used as an alternative, as it is here.
What Mexican Yellow Rice can be served with
- Sizzling Tofu or Tempeh Fajitas
- Vegan “Carne Asada” Tacos
- Vegan Fish Tacos
- Vegan Black Bean Tostadas
- Quick Vegan Refried Beans (Frijoles Refritos)
- Frijoles Borrachos (Beer-Stewed Pinto Beans)
A bit of spice history
For the vivid yellow hue of this recipe, saffron or turmeric can be used. Here’s a bit of lore about these colorful spices.
SAFFRON is the dried, brightly colored stigmas of the autumn crocus. Saffron has always been valued as much for its brilliant yellow color as for its use as a spice. It is by far the most expensive of common spices and is especially valued in Far Eastern cuisines.
Saffron has a colorful legacy. In The Arabian Nights, it was described as an aphrodisiac that could cause women to swoon. In parts of Asia, it was used as a perfume and for painting one’s body. The classic herbalists praised its power to enhance well-being.
TURMERIC comes from the underground root of a plant related to ginger. Turmeric is best known for its use in curries, giving both the spice blend and the dishes it’s used in a sunny yellow color. Its scent is somewhat woody, but its flavor is harder to define.
Like saffron, turmeric has long been valued for its color, and in the Far East was used as a cosmetic. In other places, it was burned to ward off spirits; in India, turmeric was an element in wedding rituals.
Variations to this recipe
- Use brown rice if you prefer. You’ll need 4 cups water. Cooking time will increase to 30 to 35 minutes, or until the water is absorbed. If the rice isn’t tender to your liking, add 1/2 cup of water and simmer uncovered until it is absorbed; repeat as needed.
- Add 1/2 finely chopped red or green bell pepper and/or 1 medium diced tomato in step 2.
Explore more Delicious Vegan Rice Recipes from Around the World.
Mexican Yellow Rice (Arroz Amarillo)
A staple in the Southwestern U.S. and Mexican repertoire, Mexican yellow rice is a tasty accompaniment to many kinds of meals centered on tortilla specialties.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, very finely chopped
- 2 to 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric, or 1 teaspoon saffron threads
- 1 1/2 cups raw long-grain white rice
- 3 cups vegetable broth (or 3 cups water with 1 vegetable bouillon cube)
- Pinch of dried red pepper flakes, optional
- Salt to taste
- Finally chopped cilantro as desired
Instructions
- Heat the oil in a large skillet. Add the onion and garlic and sauté over medium-low heat until the onion is translucent. (tip: I like to chop the onion in the food processor or mini-prep so that it practically disappears into the finished dish).
- Add the rice and stir together thoroughly. Stir in the broth, oregano, and bring to a slow boil (if using water with bouillon cube, make sure it’s dissolved and distributed throughout). Lower the heat and cover. Cook at a gentle simmer with the cover ajar until the broth is absorbed, about 15 to 20 minutes.
- Check to see if the rice is adequately done. If so, toss the mixture together, as the vegetables will have risen to the top. If not, add 1/2 cup of water and simmer uncovered until it is absorbed.
Notes
Variations
- Use brown rice if you prefer. You’ll need 4 cups water. Cooking time will increase to 30 to 35 minutes, or until the water is absorbed. If the rice isn’t tender to your liking, add 1/2 cup of water and simmer uncovered until it is absorbed; repeat as needed.
- Add 1/2 finely chopped red or green bell pepper and/or 1 medium diced tomato in step 2.
See lots more plant-forward salads & sides.
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