Arroz Amarillo (Mexican Yellow Rice)

Arroz Amarillo (Mexican Yellow Rice)

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Connie Veneracion


  • 2 tablespoons annatto / achiote oil
  • 1 tablespoon minced garlic
  • 1 onion chopped
  • 1 carrot peeled and cut into half-inch cubes
  • 1/2 cup sweet peas
  • 2 cups long-grain rice (do not rinse)
  • 3 cups bone broth preferably homemade
  • salt to taste
  • pepper to taste


  • Heat the annatto / achiote oil in a pan.
  • Add the garlic and onion and cook gently until slightly softened.
  • Add the carrot cubes and peas.
  • Add the rice. Stir to coat each grain of rice with the oil. Cook for a few minutes.
  • Transfer the rice mixture to the rice cooker. Pour in the broth. Taste; add salt and pepper, as needed.
  • Turn on the rice cooker and cook the rice, as usual.
  • When the rice is done, leave for a few minutes in the cooker then fluff up the grains using a fork.
  • Serve the rice hot. It is great by itself or with anything and everything — meat, vegetables, seafood.