This quick arroz amarillo recipe, a Dominican yellow rice with carrot and onion, is perfect for when I cook more rice than we actually consume and is one of my favorite ways to reuse rice leftovers. It's also a great way to hide veggies for the little ones in a way everyone will love.
Why we ❤️ it
I am a big, huge fan of reusing leftovers. And this is why I think this arroz amarillo recipe is so brilliant. At home, we "recycle" almost all the leftovers. And my favorite yellow rice with carrots and onions dish is perfect for reusing leftover Arroz blanco (white rice).
You'll love the taste, the convenience, how inexpensive it is, and just how fancy it looks.
I also love it with another of my super-quick recipes: spicy beef with red bell peppers. Try that combination.
Of course, we always love some avocado with it but adding some arepitas de yuca, or arepitas de maíz takes this to a pro level; or for something new, serve with arañitas de plátano verde (green plantain fritters).
Arroz amarillo dominicano.
- Depending on how long you've stored the rice in the fridge, and how dry it was, you may need to adjust the amount of broth to add. Start by adding a few tablespoons, and add more until the rice is at your preferred doneness.
- You can use our recipe for homemade vegetable broth to make it at home, but store-bought broth also works well.
- Make sure that the broth is unsalted, leftover rice already has salt, and it's very easy to oversalt the food by adding salted broth.
- If you don't follow a vegan diet, you can also use chicken broth. It gives it a whole different flavor.
- If you do not have vegetable broth, use a bouillon cube dissolved in 2 cups water (boiling hot), and save the rest for another preparation. Keep in mind that these have salt, and may affect the level of salt in the final result.
- I made this with Dominican white rice leftovers (long grain rice or Carolina rice), but you can use other rice leftovers you may have; leftover white basmati rice or white jasmine rice works best.
About this recipe
"Arroz Amarillo" (yellow rice) is not really any particular dish in our country. The name is given to any dish where rice has a prominent yellow color, and there are very many recipes for yellow rice out there.
What sets this rice with carrot and onion recipe apart is that this one uses leftover arroz blanco (white rice), and it's super quick to make.
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Arroz Amarillo [Recipe + Video] Dominican Yellow Rice
- Heat oil over medium heat in a large skillet.Add carrots and onion, stir and cook, covered, for a couple of minutes.
- Add the white rice and mix well. Add half the vegetable broth, and cook over low heat for two minutes. If you find the rice too dry, you can add some more broth and cook till your preferred doneness.
- Fluff the rice with a fork and mix it with the parsley.Serve with avocado and any of the choices listed above.
Tips and Notes
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Rice in Spanish is arroz, and there are many rice-based dishes throughout the Hispanic world; some famous ones are the basic arroz blanco (white rice), paella (rice with seafood from Spain), moro rice (rice with beans from the Spanish Caribbean), and many others.
Arroz amarillo means "yellow rice" in Spanish, and the name is used for many different rice dishes that have a prominent yellow color. It varies from country to country, and even from household to household.
It depends on the recipe, country, and household. In some yellow rice recipes, you saute spices (annatto or achiote, turmeric or saffron) to give it its distinctive color. We use carrot to the same effect. Some recipes use tomato sauce or tomato paste for an orange color, but those are not arroz amarillo.
Published March 8, 2012, revised