Cuban Yellow Rice

Arroz Amarillo a lo Cubano

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Serves 4


  • 4 cups chicken broth
  • 2 cups of long grain rice
  • 3/4 sherry wine
  • 1/4 teaspoon of "Bijol"
  • 3 teaspoons salt
  • 1/2 cup vegetable oil
  • 1  8 oz can tomato sauce
  • 3 garlic cloves, crushed
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green peppers


In a heavy, wide bottom pot heat oil over medium heat. Cook onions and green peppers until onions are translucent. Add garlic and cook for another 3 minutes. Add tomato sauce,  sherry wine  and cook for another 4 minutes. Add "Bijol" and stir. Add two cups of water and bring to boil. Add rice, stir once or twice and bring to boil again. Cover and bring heat to low. Cook for about 20 to 25 minutes or until all the liquid is absorbed by the rice but that remains moist.

Garnish with fresh parsley and serve hot.

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