Puerto Rican Amarillo Rice with Sofrito Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Yellow seasoned rice cooked with a vibrant sofrito blend of peppers, onions, and garlic for a fragrant side dish. This latin american-inspired rice & grains (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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 25 min Serves 6 Latin American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 2 cups long grain white rice to the pan, stirring to coat each grain with the sofrito mixture for 2 minutes.
  4. 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.
  5. 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.

Frequently asked questions

How long does Puerto Rican Amarillo Rice with Sofrito Vegetables take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puerto Rican Amarillo Rice with Sofrito Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Puerto Rican Amarillo Rice with Sofrito Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Puerto Rican Amarillo Rice with Sofrito Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Puerto Rican Amarillo Rice with Sofrito Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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