12 Delicious Cuban Style Yellow Rice Recipes

Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Sauté until soft, about 5 minutes. Tip: Don’t rush this step—the flavors build here.

Stir in cumin and turmeric, cooking for 1 minute until fragrant. This wakes up the spices!

Add rice to the pot, stirring to coat each grain with the oil and spice mix. Toast for 2 minutes.

Pour in broth and add salt. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Tip: Resist the urge to peek—steam is key for perfect rice.

After 20 minutes, remove from heat. Let it sit, covered, for 5 minutes. Then fluff with a fork. Tip: This resting time lets the rice absorb any remaining liquid evenly.

Gently fold in black beans. Cover for another 2 minutes just to warm them through.

Heat olive oil in a large pot over medium heat until shimmering.

Season chicken thighs with salt and sear until golden, about 5 minutes per side. Remove and set aside.

In the same pot, sauté onion, garlic, and bell pepper until soft, about 5 minutes.

Stir in cumin and turmeric, cooking for 1 minute until fragrant.

Add rice, stirring to coat with the spices and veggies.

Pour in chicken broth, bring to a boil, then reduce heat to low.

Return chicken to the pot, cover, and simmer for 20 minutes.

Scatter peas over the top, cover, and cook for 5 more minutes.

Remove from heat and let sit, covered, for 10 minutes to steam.

Fluff rice with a fork, adjust salt if needed, and serve.

Heat the olive oil in a large pot over medium heat until shimmering.

Add the pork cubes, browning them on all sides, about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.

Throw in the onion, garlic, and bell pepper, sautéing until soft, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.

Stir in the cumin and turmeric, cooking for 30 seconds to wake up the spices.

Add the rice, stirring to coat it in the oil and spices, about 2 minutes.

Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce to a simmer.

Cover and cook on low heat for 20 minutes. Tip: Resist the urge to peek; let the steam do its work.

Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.

Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.

Add onion, garlic, and bell pepper. Cook, stirring often, until soft, about 5 minutes.

Stir in turmeric and cumin, cooking for 1 minute to bloom the spices.

Add rice, stirring to coat with the oil and spices, about 2 minutes.

Pour in chicken broth and bring to a boil. Tip: Resist stirring to prevent mushy rice.

Reduce heat to low, cover, and simmer for 15 minutes. Tip: Listen for a gentle simmer; too hot and the rice will burn.

Season shrimp with salt and nestle into the rice. Cover and cook for 5 more minutes. Tip: Shrimp cook quickly; they’re done when pink and opaque.

Remove from heat and let stand, covered, for 5 minutes.

Fluff rice with a fork, sprinkle with cilantro, and serve.

Heat the olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.

Add the onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; letting them soften properly builds flavor.

Stir in the garlic and turmeric, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.

Add the rice, stirring to coat it in the oil and spices, about 2 minutes. This step is crucial for toasting the rice slightly.

Pour in the vegetable broth and add the peas. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.

After 20 minutes, turn off the heat and let it sit, covered, for 5 minutes. Then fluff with a fork.

Heat the olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking.

Add the diced onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.

Throw in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.

Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.

Sprinkle in the Sazón Goya, salt, and black pepper, stirring well to coat the beef and veggies.

Pour in the rice, stirring to mix everything together, then add the chicken broth.

Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.

After 20 minutes, turn off the heat and let it sit, covered, for 5 more minutes.

Heat the olive oil in a large pot over medium heat. Add the chorizo and cook until it’s nicely browned, about 5 minutes. Tip: Don’t stir too much; letting it sit helps develop those crispy edges.

Add the onion, garlic, and red bell pepper to the pot. Sauté until the vegetables are soft, about 4 minutes. Tip: Keep the heat medium to avoid burning the garlic.

Stir in the rice, turmeric, and cumin, coating everything evenly. Toast the rice for 2 minutes to enhance its nutty flavor.

Pour in the chicken broth and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.

After 20 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. Then fluff with a fork before serving.

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.

Stir in the rice, turmeric, and cumin, coating the rice evenly with the spices and oil, about 2 minutes.

Pour in the chicken broth and bring to a boil. Tip: Resist the urge to stir too much to prevent the rice from becoming mushy.

Reduce heat to low, cover, and simmer for 15 minutes. Tip: This is when the magic happens, so keep that lid on tight.

Season the fish fillets with salt and lay them on top of the rice. Cover and cook for another 10 minutes, or until the fish flakes easily with a fork. Tip: Don’t peek! Keeping the lid on ensures the fish steams perfectly.

Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and garnish with fresh cilantro.

Heat the olive oil in a large pot over medium heat until shimmering.

Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.

Stir in the minced garlic and turmeric, cooking for another minute until fragrant.

Add the rice to the pot, stirring to coat each grain with the oil and spices.

Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Gently fold in the chopped lobster meat and peas, cover, and cook for an additional 5 minutes.

Remove from heat and let sit, covered, for 5 minutes to allow the flavors to meld.

Heat the olive oil in a large skillet over medium heat. Add the plantain slices and cook for 2-3 minutes on each side until golden. Remove and set aside on a paper towel-lined plate.

In the same skillet, sauté the onion and garlic until soft and fragrant, about 3 minutes. Tip: Don’t rush this step; it’s the flavor base of your dish.

Stir in the rice, turmeric, and cumin, coating the rice evenly with the oil and spices. Cook for 1 minute to toast the rice slightly.

Pour in the chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.

After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork. Tip: This resting time lets the rice absorb any remaining liquid evenly.

Serve the yellow rice topped with the fried plantains. The contrast of the fluffy, aromatic rice with the sweet, caramelized plantains is divine. Try pairing it with a simple black bean salad for a complete meal.

Heat the olive oil in a large pot over medium heat until shimmering.

Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Don’t rush this step—sweet, soft onions are key.

Stir in the minced garlic and turmeric, cooking for just 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it.

Add the rice to the pot, stirring to coat each grain with the oil and spices. This toasting step is crucial for flavor.

Pour in the chicken broth and bring to a boil. Then, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek—steam is your rice’s best friend.

After 18 minutes, turn off the heat and let the rice sit, covered, for 5 more minutes. This lets it steam to perfection.

Fluff the rice with a fork, then gently fold in the diced avocado. The heat will soften it slightly, enhancing its creaminess.

Rinse the rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and stir to coat the grains with oil.

Add the turmeric and water to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfect steam.

After 18 minutes, remove the saucepan from heat and let it sit, covered, for 5 minutes. This step is crucial for fluffy rice.

While the rice rests, heat a non-stick skillet over medium heat. Crack the eggs into the skillet, being careful not to break the yolks.

Cook the eggs for about 3 minutes for sunny-side-up, or until the whites are set but the yolks are still runny. Tip: Covering the skillet helps the tops cook faster without flipping.

Fluff the rice with a fork and divide it between plates. Top each serving with an egg. Tip: A sprinkle of fresh cilantro adds a nice touch.