Best 6 Cuban Spicy Yellow Rice Recipes

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**Cuban Spicy Yellow Rice: A Flavorful Journey to the Caribbean**

Cuban cuisine is renowned for its vibrant flavors and unique blend of Spanish, African, and Caribbean influences. Among its most beloved dishes is Cuban spicy yellow rice, a delectable side dish that adds a burst of color and zest to any meal. This flavorful rice dish is prepared with premium ingredients like long-grain white rice, aromatic saffron, and a medley of spices that include cumin, oregano, and paprika. The result is a tantalizing dish that tantalizes the taste buds with its vibrant yellow hue, enticing aroma, and distinct spicy flavor. This comprehensive recipe guide offers three variations of Cuban spicy yellow rice, each with its own unique twist. The traditional recipe stays true to the classic flavors of the dish, while the vegetarian and vegan versions cater to those with dietary restrictions. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of creating this delectable Cuban delicacy. Embark on a culinary journey to the heart of Cuba and discover the secrets behind this beloved dish.

Here are our top 6 tried and tested recipes!

CUBAN-STYLE YELLOW RICE



Cuban-Style Yellow Rice image

Yellow rice is a staple in the Caribbean because of its beautiful color and flavor. Being Cuban, our household often served yellow rice. It's traditional to garnish yellow rice with pimentos, but I don't like them so I don't. Serve yellow rice with Cuban-style roast pork, or add cooked chicken pieces while cooking the rice to make Arroz con Pollo.

Provided by Mombabe

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 24

Number Of Ingredients 9

4 cups long grain rice
8 cups water
1 small onion, minced
2 teaspoons salt
⅛ teaspoon annatto powder
⅛ teaspoon paprika
black pepper to taste
1 cup frozen peas, thawed
1 (4 ounce) jar sliced pimento peppers, for garnish

Steps:

  • Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
  • Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 26.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 205.6 mg, Sugar 0.6 g

CUBAN YELLOW RICE



Cuban Yellow Rice image

Provided by Michelle De La Cerda

Categories     Side Dish

Number Of Ingredients 12

8-10 long strands saffron ((or double if broken))
1/4 cup HOT water
1/4 cup extra virgin olive oil
1 cup finely chopped onion
3 cups parboiled rice
1 tsp salt
1/2 tsp cumin
1/4 tsp paprika
1 tsp oregano
4 1/2 cup chicken broth
3 tbsp butter
1 cup frozen peas

Steps:

  • Place the saffron in the hot water, allow to steep for 20 minutes, the water will turn a deep yellow color.
  • After 20 minutes, pour the liquid through a fine mesh sieve (or coffee filter), discard the strands, reserve the liquid.
  • Heat a large sauté pan (one that has a lid, otherwise use a large saucepan) over medium heat, add the olive oil, roll to cover the pan, then add the onion.
  • Sauté the onion until it begins to turn translucent, about 5-7 minutes, add the salt and the rice.
  • Stirring constantly, cook the rice for several minutes until it begins to slightly brown.
  • Mix in the cumin, paprika, and oregano until they bloom and become fragrant.
  • Pour in the chicken broth and saffron liquid, mix well, and bring to a boil.
  • Boil for 2-3 minutes while stirring, reduce heat to low and continue to cook uncovered until the rice begins to absorb some of the water.
  • Cover, and cook for 20 minutes.
  • Stir in the peas, cover and continue to cook for 5 additional minutes or until the water has been completely absorbed.
  • Add the butter and using a fork, fluff the rice while mixing the butter in.
  • Serve and enjoy.

CUBAN SPICY YELLOW RICE



Cuban Spicy Yellow Rice image

Authentic yellow rice, Cuban style, with a little bit of DH's spicy flair, without worrying about the cost of saffron. This is a must in our house. Its fast, simple, so yummy, even the kids love it. I usually have to double recipe so I can bring leftovers to work. Goes great with our Cuban chuck eye steak and Chimichurri topping, or even a marinated chicken dish.

Provided by keth2265

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup long grain white rice
3 cups water
2 tablespoons garlic powder
3 tablespoons adobo seasoning (with or without pepper)
1 teaspoon salt
1 teaspoon cajun seasoning
1 (1/4 ounce) packet sazon con azafran seasoning (sold 6 to a box, individual packets have no weight on them, so I'm guessing, available in your Hispa)
1 tablespoon olive oil

Steps:

  • Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
  • Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).

Nutrition Facts : Calories 212.6, Fat 3.7, SaturatedFat 0.6, Sodium 588.4, Carbohydrate 40, Fiber 1, Sugar 1.1, Protein 4

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE



Cuban Spiced Pork Tenderloin and Soffrito Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil or vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric
Salt
2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
4 cloves garlic, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zested
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
EVOO - Extra-virgin olive oil, or vegetable oil, to coat
Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
  • For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
  • Suggested drink: mojitos!

KIRSTEN'S CUBAN CHICKEN AND RICE



Kirsten's Cuban Chicken and Rice image

I am half Cuban, and I remember my grandmother making this dish for us every time she came to visit. I have scoured the internet for different recipes, finally settling on this one that I have made my own. It is a spicier, warm-your-soul version that is full of flavor and a hit every time I make it!

Provided by LucyLoo224

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h5m

Yield 8

Number Of Ingredients 21

2 bone-in chicken breast halves, cut in half widthwise
2 bone-in chicken thighs, skin removed
2 bone-in chicken legs, skin removed
kosher salt and freshly ground black pepper to taste
1 pinch crushed red pepper, or to taste
¼ cup olive oil, or more as needed
½ cup diced white onion
1 (1.41 ounce) package sazon seasoning
2 tablespoons sofrito
1 teaspoon minced garlic, or more to taste
1 teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon adobo seasoning
¼ teaspoon ground turmeric
1 pinch cayenne pepper
2 cups long-grain white rice
1 (32 ounce) carton low-sodium chicken broth
1 (4 ounce) can diced green chiles
10 pimiento-stuffed green olives, drained and sliced

Steps:

  • Season both sides of the chicken pieces in salt, pepper, and crushed red pepper.
  • Heat olive oil in a wide nonstick pot over medium heat. Add chicken, and brown for 8 to 10 minutes per side, working in batches if necessary. Remove to a plate.
  • Add onion and saute until it just starts to turn brown, about 7 minutes. Add sazon, sofrito, garlic, cumin, 1/2 teaspoon salt, 1/2 teaspoon black pepper, thyme, adobo, turmeric, and cayenne pepper; cook until fragrant, about 1 minute. Add rice and stir until all grains are coated with oil and spices. Return the chicken to the pan, then add chicken broth, chiles, and olives. Stir and bring to a boil.
  • Cover the pot with a tight-fitting lid and reduce heat to low. Cook, without lifting the lid, until all liquid is absorbed, rice is tender, and chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 492.6 calories, Carbohydrate 39.9 g, Cholesterol 117.7 mg, Fat 16.2 g, Fiber 1.2 g, Protein 43.5 g, SaturatedFat 3.6 g, Sodium 1374.5 mg, Sugar 1.3 g

SPICY YELLOW RICE



Spicy Yellow Rice image

Make and share this Spicy Yellow Rice recipe from Food.com.

Provided by Sharon123

Categories     Long Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon butter
1 cup onion, chopped
1/4 cup green pepper (you may also add red)
2 large garlic cloves, minced
3/4 cup long grain rice, uncooked
1 3/4 cups water (you may use broth)
1 bouillon cube (I use veg.)
1 bay leaf
1/2 teaspoon hot sauce (I use chipotle)
3/4-1 teaspoon turmeric
1/2 teaspoon oregano
1/2 teaspoon salt, to taste
1/4 teaspoon pepper

Steps:

  • Heat a medium skillet, add butter and melt.
  • Add the onion, green pepper, and garlic. Saute about 5-8 minutes, or till tender.
  • Add the rice, stirring gently.
  • Now, add the water or broth, and the rest of the spices.
  • Bring the mixture to a boil, cover, reduce heat, and cook for about 20 to 25 minutes, allowing the rice to become tender and the liquid to absorb. Enjoy!
  • Serves 6.

Nutrition Facts : Calories 117.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.2, Sodium 327.8, Carbohydrate 22.1, Fiber 1, Sugar 1.4, Protein 2.2

Tips:

  • To achieve the perfect yellow color, use a combination of annatto oil, saffron, or turmeric powder.
  • For a richer flavor, use chicken broth or vegetable broth instead of water.
  • Feel free to add other vegetables like chopped bell peppers, carrots, or peas for a more colorful and nutritious dish.
  • For a spicier kick, increase the amount of cayenne pepper or add a diced jalapeño pepper.
  • If you don't have a pressure cooker, you can cook the rice in a regular pot over medium heat for about 20 minutes, or until the rice is tender and all the liquid has been absorbed.

Conclusion:

Cuban Spicy Yellow Rice is a flavorful and versatile dish that can be served as a side dish or as a main course. It's easy to make and can be tailored to your own taste preferences. With its vibrant yellow color, savory flavor, and spicy kick, this dish is sure to be a hit at your next gathering.

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