Gluten Free/ Mexican and Latin Recipes/ Rice & Grains/ Vegetables

Cuban Yellow Rice

Cuban Yellow Rice ~ Cuban style rice with sautéed onions, herbs, spices including saffron, and fluffed with peas creating a perfect balance to any meal.Cuban Yellow Rice ~ Cuban style rice with sautéed onions, herbs, spices including saffron, and fluffed with peas ~ The Complete SavoristProtein, vegetables, and fruit are wonderful. I love them. But sometimes, sometimes, a girl needs rice! And sometimes, it needs to be Cuban Yellow Rice.

The other day when Darla and her family came by for dinner, for those scrumptious Grilled Chicken and BBQ Coleslaw Tacos, I needed another dish (or two) to round my meal out. I was inspired to make this Cuban Yellow Rice because of all of our recent chatter about Cuba and trying to work out a trip there next spring. Cuban Yellow Rice ~ Cuban style rice with sautéed onions, herbs, spices including saffron, and fluffed with peas ~ The Complete SavoristElizabeth and I took a trip to California in March at the same time Darla and her family took a trip to the Virgin Islands by way of Miami. They stopped for dinner in a Cuban restaurant their first night and shared their food pictures with me. It made me crave the food so much that I tracked down a Cuban restaurant near my grandparents. Since that meal, I’ve been obsessed with learning more about the cuisine.

Do you know what makes this dish really special, it’s the saffron. Those little red threads are full of amazing flavor!

Cuban Yellow Rice is pretty easy to make and fantastic. It really pairs well with almost anything. Cuban Yellow Rice ~ Cuban style rice with sautéed onions, herbs, spices including saffron, and fluffed with peas ~ The Complete SavoristCuban Yellow Rice ~ Cuban style rice with sautéed onions, herbs, spices including saffron, and fluffed with peas ~ The Complete Savorist

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Cuban Yellow Rice

Course: Side Dish
Cuisine: Cuban
Servings: 8
Author: Michelle De La Cerda
Print

Ingredients

  • 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

Instructions

  1. Place the saffron in the hot water, allow to steep for 20 minutes, the water will turn a deep yellow color.
  2. After 20 minutes, pour the liquid through a fine mesh sieve (or coffee filter), discard the strands, reserve the liquid.
  3. 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.
  4. Sauté the onion until it begins to turn translucent, about 5-7 minutes, add the salt and the rice.
  5. Stirring constantly, cook the rice for several minutes until it begins to slightly brown.
  6. Mix in the cumin, paprika, and oregano until they bloom and become fragrant.
  7. Pour in the chicken broth and saffron liquid, mix well, and bring to a boil.
  8. 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.
  9. Cover, and cook for 20 minutes.
  10. Stir in the peas, cover and continue to cook for 5 additional minutes or until the water has been completely absorbed.
  11. Add the butter and using a fork, fluff the rice while mixing the butter in.
  12. Serve and enjoy.

Recipe Notes

This recipe is adapted for the cookbook Celebrate Cuban by Three Guys from Miami, page 195


Cuban Yellow Rice ~ Cuban style rice with sautéed onions, herbs, spices including saffron, and fluffed with peas ~ The Complete SavoristCuban Yellow Rice ~ Cuban style rice with sautéed onions, herbs, spices including saffron, and fluffed with peas ~ The Complete Savorist

 

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13 Comments

  • Reply
    Katerina @ Diethood
    May 23, 2016 at 2:04 pm

    Ooooh! This sounds waaaay better than my Uncle Ben’s for tonight! 😉 But really, with saffron? YES, please!

  • Reply
    Des @ Life's Ambrosia
    May 23, 2016 at 2:10 pm

    I love the idea of using saffron to jazz up rice a bit! This sounds great !

  • Reply
    Joanie @ ZagLeft
    May 23, 2016 at 3:54 pm

    Such beautiful bowls of rice and full of so much flavor too. What a great way to jazz up a side dish.

  • Reply
    Becky Hardin | The Cookie Rookie
    May 23, 2016 at 5:21 pm

    Sounds perfect!!!

  • Reply
    Dee
    May 24, 2016 at 1:56 am

    This rice looks so good, and I love the colors. What a gorgeous side dish!

  • Reply
    Jenny | Honey and Birch
    May 24, 2016 at 1:23 pm

    I’ve been looking for an excuse to break out my saffron – awesome recipe!!

  • Reply
    Sandi (@fearless_dining)
    May 24, 2016 at 5:45 pm

    I love using saffron. I had no idea it was used in Cuban cooking. I learned something new 🙂

  • Reply
    Letty / Letty's Kitchen
    May 24, 2016 at 5:49 pm

    I’d never heard of par-boiled rice. But a click on the link showed me!
    I’m looking forward to trying the recipe, though I might make it with brown rice!

  • Reply
    Dorothy at Shockingly Delicious
    May 25, 2016 at 1:23 pm

    I actually have some saffron, so I look forward to trying this!

  • Reply
    Michelle | A Dish of Daily Life
    June 8, 2016 at 12:04 pm

    I love saffron…your Cuban rice looks like a must try to me! I’m putting it on the menu this summer!

  • Reply
    Lighter Carnitas - The Complete Savorist
    April 30, 2019 at 1:51 pm

    […] Cuban Yellow Rice […]

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