Cooked yellow rice

Cooked yellow rice is a basic and versatile dish, characterized by its vibrant color achieved by cooking the rice with spices such as saffron or annatto. This rice is common in many Latin American and Caribbean cuisines, where it is used as a side dish in a wide variety of recipes, from stews to seafood and meat dishes.

Origin: Yellow rice has its roots in Spanish cuisine, especially influenced by Valencian paella, although in Latin America it has been adapted with native ingredients like annatto to give it its distinctive color and flavor. It is very popular in countries such as Puerto Rico, Cuba, Colombia, and Mexico.

Properties: As a cooked rice, it is an important source of complex carbohydrates that provide sustained energy. Furthermore, its preparation often includes healthy fats, antioxidant spices, and sometimes chicken or vegetable broth that enrich its flavor and nutritional value. It is low in fat and, depending on the recipe, can be a light and nutritious option.

Synonyms in Spanish from Latin America: yellow rice, rice with annatto, rice with saffron, seasoned rice, orange rice.