Arroz Amarillo Recipe (Dominican Yellow Rice w. Carrot & Onion)
This vibrant Dominican yellow rice is bursting with flavor and color! Tender carrots, sweet onions, and savory broth make it an irresistible side dish.
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Sharp Knife
- Cutting Board
Ingredients
- 1 large carrot diced
- 1 large red onion sliced thinly
- 3 tablespoons olive oil
- 6 cups cooked white rice
- 1 cup vegetable broth divided
- 1 sprig parsley minced, for garnish
Instructions
- Begin by washing and peeling the carrot. Dice it into small cubes for even cooking. Next, slice the red onion thinly. Set these vegetables aside.
- In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Allow it to warm up until it’s shimmering, but be careful not to let it smoke.
- Add the diced carrot and sliced red onion to the hot oil. Sauté them for about 5-7 minutes, or until the onion becomes translucent and the carrot softens slightly. Stir occasionally to ensure even cooking.
- Once the vegetables are sautéed to perfection, add the 6 cups of cooked white rice to the skillet. Gently fold the rice into the vegetables, ensuring that the rice is well-coated with the olive oil and the flavors from the vegetables.
- Pour in the 1 cup of vegetable broth, reserving a little for later if desired. Stir the rice mixture thoroughly to ensure all grains are evenly moistened. Allow the rice to absorb the broth for about 5 minutes.
- Taste your rice and adjust the seasoning if necessary. You may want to add a pinch of salt or pepper. Cover the skillet and let the rice simmer on low heat for another 10 minutes. This will help to meld all the flavors together.
- After simmering, remove the skillet from heat. Fluff the rice with a fork and sprinkle the minced parsley over the top for a fresh and vibrant finish.
Notes
- Use warm rice for the best texture and flavor absorption.
- Do not overcook the vegetables; aim for a slight crunch to add texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- For a spicy variation, add diced jalapeños during the sauté step.
- Add raisins or green peas for a festive, colorful twist.