This Yellow Rice recipe is fluffy, vibrant, and full of flavor — the perfect side for any Latin-inspired meal. Known as arroz amarillo in Spanish, this simple rice dish combines long-grain white rice with sautéed bell pepper and onion, diced tomatoes, and sazon seasoning, which gives it the characteristic golden color. It’s quick to prepare on the stovetop or in an Instant Pot and pairs beautifully with chicken, seafood, or vegetables.
After creating my favorite homemade sazon seasoning, I tested it on grilled sazon chicken and then made this yellow rice to complete the meal. The seasoning is what sets this arroz amarillo apart from basic Mexican rice — it contributes both color and a warm, earthy flavor that pairs perfectly with grilled meats and vegetables.
If you want a reliable, flavorful side dish for Mexican, Puerto Rican, or broader Latin recipes, this yellow rice is an excellent choice. I often make it in the Instant Pot for speed and ease, but the stovetop method is straightforward and delivers equally satisfying results. Below you’ll find ingredient notes, step-by-step instructions for both methods, serving ideas, storage tips, and full recipe details.
Ingredients
These are the key ingredients for bright, tasty yellow rice and some substitution ideas. Exact measurements are listed in the recipe card below.
- Olive oil – for sautéing the vegetables.
- Onion – minced, for savory depth.
- Green bell pepper – minced. For heat, substitute a diced jalapeño.
- Long-grain white rice – basmati or jasmine work well. You can use brown rice, but increase cook time significantly (see notes).
- Chicken broth – or use water plus bouillon; use vegetable broth for a vegetarian version.
- Diced tomatoes – include the can’s liquid; it seasons the rice and adds moisture.
- Sazon seasoning – a blend of garlic powder, cumin, coriander, oregano, salt, black pepper, turmeric and annatto. Use a pre-made sazon or a homemade mix to get the yellow color and signature flavor.
Instructions
Follow the step-by-step directions below for either Instant Pot or stovetop preparation. The Instant Pot version is faster, but the stovetop method is equally reliable.
How to make it in an Instant Pot
- Sauté the vegetables. Use the Sauté setting on the Instant Pot and heat the oil. Add the minced onion and bell pepper and cook 3–4 minutes, stirring often so the vegetables soften without burning.
- Add the rice and liquids. Cancel Sauté. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch. Drain well, then add the rice to the pot along with the chicken broth, an undrained can of diced tomatoes, and sazon seasoning.
- Cook under pressure. Secure the lid and set the steam release to sealing. Cook on high pressure for 3 minutes, then allow a natural pressure release for 10 minutes. After 10 minutes, carefully move the valve to venting to release any remaining pressure, remove the lid, and fluff the rice with a fork.
How to make it on the stove
- Sauté the vegetables. Heat a large pot or Dutch oven over medium-high heat. Add the oil, onion and bell pepper, and cook for 3–4 minutes until softened.
- Add rice and liquids. Rinse and drain the rice as described above. Add the rice to the pot, then add 3 cups chicken broth (note: this is one cup more than the Instant Pot method), the undrained can of diced tomatoes, and sazon seasoning.
- Simmer until tender. Bring to a boil, reduce heat to low, cover, and simmer about 40 minutes or until rice is tender. Remove from heat, fluff with a fork, and let rest covered for 10 minutes before serving.
What to serve it with
Yellow rice is incredibly versatile. My favorite pairing is grilled sazon chicken thighs, which highlight the seasoning in the rice. It also works well as a base in bowls, a side for classic Mexican mains, or alongside a variety of tacos.
- As a bowl base — use this yellow rice in place of plain white or cilantro-lime rice for veggie fajita bowls, carne asada bowls, or vegetarian burrito bowls.
- With Mexican-style mains — serve it alongside meatloaf with Mexican flavors, enchiladas, or chicken fajitas.
- With tacos — a bright, savory side for quesabirria, pork, cauliflower, mushroom, or grilled shrimp tacos.
Storage and reheating
Store leftover yellow rice in an airtight container in the refrigerator for up to 6 days.
Microwave: Add 1–2 tablespoons of liquid (water or broth) to the rice, cover, and microwave 1 minute. Stir and microwave an additional minute if needed.
Stovetop: Place rice in a skillet with 1–2 tablespoons of liquid. Heat over medium-low, cover, and reheat 5–10 minutes until warmed through.
More flavorful sides
If you want another easy, bold side to round out a meal, consider options like salsa macha, Mexican black beans, Mexican street corn pasta salad, or a spicy elote-style corn preparation. These sides complement the warm, savory notes of arroz amarillo.
Yellow Rice
Ingredients
- 2 tablespoons olive oil
- 1/2 cup minced onions
- 1/2 cup minced green bell pepper
- 2 cups long grain white rice
- 2 cups chicken broth (or 2 cups water mixed with 2 teaspoons chicken bouillon powder)
- 14.5 ounce can diced tomatoes (do not drain)
- 2 tablespoons sazon seasoning
Instructions (Instant Pot)
- Press the “saute” button and set the Instant Pot to normal heat. When hot, add the olive oil.
- Add the minced onion and bell pepper and sauté 3–4 minutes, stirring occasionally to prevent burning.
- Press the keep warm/cancel button to stop sautéing.
- Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. Drain and add the rice to the Instant Pot.
- Add the chicken broth, undrained diced tomatoes, and sazon seasoning.
- Secure the lid and set the steam valve to sealing. Select Manual/Pressure Cook on high for 3 minutes.
- When cooking completes, allow a natural pressure release for 10 minutes, then carefully vent any remaining pressure and remove the lid.
- Fluff the rice with a fork and serve.
Notes — Stovetop method
- Heat a large pot or Dutch oven over medium-high heat. Add oil, onion, and bell pepper; cook 3–4 minutes.
- Rinse rice until water runs clear. Add rice to the pot with vegetables, then add 3 cups chicken broth, the undrained diced tomatoes, and sazon seasoning.
- Bring to a boil, reduce heat to low, cover, and simmer 40 minutes or until rice is tender. Remove from heat, fluff, and let rest covered 10 minutes before serving.
Nutrition Facts (per serving)
Calories: 291 kcal
Carbohydrates: 54 g | Protein: 6 g | Fat: 5 g
Sodium: 633 mg | Fiber: 2 g | Sugar: 3 g