Cuban Yellow Rice

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kathy Przywara


2 tbsp olive oil
3 cloves garlic, peeled and chopped
1 medium yellow onion, peeled and diced
1 medium red bell pepper, cored, seeded, and diced
1 cup frozen peas or peas and carrots
1 tsp paprika
1 tsp salt
1 Tbsp annatto oil
1 pinch saffron (optional)
2 cups long-grain rice
4 cups water (can use part chicken stock)


Heat a 4-quart heavy covered pot, add oil, garlic, onion, and pepper if using. Saute a few minutes until veggies are tender.

Add remaining ingredients, cover, and simmer 20 – 25 minutes until rice is tender and liquid is absorbed.


Annatto Oil has the bitter flavor and yellowish orange color of saffron, but is much less expensive.

This can be topped with browned boneless chicken breasts before starting to simmer for a great one pot meal.

I make this in my rice cooker by putting the machine on “quick/steam” setting to saute the veggies. I add the rest and close the lid. The beeper goes off when it’s done!

Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


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