Yellow Rice is a staple in so many Latin homes, and for good reason-it's versatile, flavorful, and goes with almost everything.
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This baked Yellow Rice recipe not only simplifies cooking with a hands-free approach but also prevents common issues like burnt Rice or scorched pans, making it foolproof and convenient.
It's the perfect base for various dishes, from hearty stews to grilled meats.
For an extra boost of flavor, I added Goya Sazón with Coriander and Annatto to take this baked Arroz Amarillo to a whole new level.
Ingredients You'll Need
- Jasmine rice: For its fragrant aroma and soft, fluffy texture.
- Kosher salt: To enhance the rice's natural flavor.
- Sazon Goya Con Azafran: Adds vibrant color and a burst of traditional Latin flavor. Can be substituted with Goya Sazon Con Culantro Y Achiote (Coriander and Annatto). Try our Homemade Sazón with Coriander and Annatto recipe!
- Butter: Adds richness and prevents sticking; can be replaced with oil.
- Water: Ensures even cooking and tender grains.
See the recipe card for quantities.
How to Make Baked Yellow Rice
- Preheat the oven to 450°F (230°C) and butter a 13x9-inch baking dish. Spread the rice evenly in the dish.
- Combine 5 ¼ cups of water with 2 teaspoons of kosher salt, Goya Powdered Chicken Bouillon, Sazon Goya Con Azafran Seasoning, and pour over the rice. Cover tightly with foil.
- Bake for 30 minutes or until the rice is tender and the water is absorbed.
- Remove the foil, fluff the rice with a fork, and re-cover to rest for 5 to 10 minutes.
- Serve warm.
Note: No need to boil the water or rinse the rice beforehand.
Watch Recipe Video
Make Ahead & Freezing
Make Ahead: Store cooked yellow rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in the microwave or on the stovetop to restore moisture.
Freezing: Cool the rice completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Reheat directly from frozen or thaw overnight in the refrigerator before reheating.
Camila's Tips & Variations
- Steam Matters: Cover tightly with foil or a lid to trap steam for even cooking.
- Rest for Perfect Texture: Let the rice sit covered for 5 to 10 minutes after baking to absorb any remaining liquid.
- Zesty Twist: Add lemon or lime zest and juice for a fresh flavor boost.
- Add Veggies: Mix in peas, carrots, or corn for added color and nutrients.
Frequently Asked Questions
Can I use a different type of rice for this recipe?
Yes, you can use any rice, but the cooking time and water ratio may need adjustments.
Can I make this recipe dairy-free?
Absolutely! Substitute the butter with olive oil or another plant-based oil.
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Recipe
Baked Yellow Rice
Equipment
- Pyrex 13x9-inch baking dish
Ingredients
- 700 g (3 ½ cups) jasmine rice
- 1 packet Sazon Goya Con Azafran
- 1 packet Goya Powdered Chicken Bouillon or Sazon Goya Con Azafran
- 2 teaspoons kosher salt
- 2 tablespoons butter or cooking oil
- 5 ¼ cups hot water
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 450°F (230°C). Butter a Pyrex 13x9-inch baking dish. Spread the rice evenly in the prepared dish.
- In a separate bowl, combine 5 ¼ cups of water with 2 teaspoons of kosher salt, Goya Powdered Chicken Bouillon, and Sazon Goya Con Azafran. Pour the seasoned water over the rice. Cover the baking dish tightly with a layer of aluminum foil.
- Bake for 30 minutes or until the rice is tender and all the water has been absorbed.
- Remove the dish from the oven and uncover it. Fluff the rice with a fork, scraping up any rice stuck to the bottom.
- If the rice is still slightly undercooked, re-cover it with foil and let it rest for 5 to 10 more minutes. Serve warm.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
