Puerto Rican Amarillo Rice with Sofrito Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Yellow seasoned rice cooked with a vibrant sofrito blend of peppers, onions, and garlic for a fragrant side dish. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, chicken broth, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 6 Latin American cuisine 210 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups long grain white rice
4 cups chicken broth
1/2 cup (blend of green bell pepper, red bell pepper, onion, garlic, cilantro) sofrito
2 tbsp olive oil
1 tsp annatto oil or ground turmeric
1 tsp salt
1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large saucepan, heat 2 tbsp olive oil over medium heat. Add 1/2 cup sofrito (blend of green bell pepper, red bell pepper, onion, garlic, and cilantro) and sauté for 3-4 minutes until fragrant and softened.
Step 2: Stir in 1 tsp annatto oil or ground turmeric to give the rice a golden color and cook for 30 seconds until aromatic.
Step 3: Add 2 cups long grain white rice to the pan, stirring to coat each grain with the sofrito mixture for 2 minutes.
Step 4: Pour in 4 cups chicken broth, then season with 1 tsp salt and 1/2 tsp black pepper. Stir once, bring to a boil over high heat.
Step 5: Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed. Let rest covered for 5 minutes before fluffing with a fork. Serve warm as a flavorful side.