12 Delicious Cuban Style Yellow Rice Recipes

Savory, vibrant, and bursting with flavor, Cuban-style yellow rice is a dish that turns any meal into a celebration. Whether you’re craving a quick weeknight dinner or planning a festive gathering, these 12 delicious recipes promise to bring a taste of Cuba to your table. From classic to creative twists, each dish is a simple way to spice up your cooking routine. Ready to explore these mouthwatering options? Let’s dive in!

Cuban Style Yellow Rice with Black Beans

Hey there! If you’re craving something hearty with a bit of sunshine, you’ve got to try this Cuban-style yellow rice with black beans. It’s a vibrant, flavorful dish that brings a little piece of Cuba to your kitchen.

Ingredients

• 2 cups long-grain white rice (I swear by Basmati for its fragrance)
• 1 can (15 oz) black beans, drained and rinsed (go for low-sodium if you’re watching salt)
• 1 large onion, diced (yellow onions are my pick for sweetness)
• 3 cloves garlic, minced (fresh is best, but hey, we’ve all used the jarred stuff in a pinch)
• 1 bell pepper, diced (I love red for color, but green works too)
• 2 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• 1/2 tsp turmeric (for that gorgeous yellow hue)
• 3 1/2 cups chicken or vegetable broth (homemade broth wins, but store-bought is fine)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Sauté until soft, about 5 minutes. Tip: Don’t rush this step—the flavors build here.
2. Stir in cumin and turmeric, cooking for 1 minute until fragrant. This wakes up the spices!
3. Add rice to the pot, stirring to coat each grain with the oil and spice mix. Toast for 2 minutes.
4. Pour in broth and add salt. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Tip: Resist the urge to peek—steam is key for perfect rice.
5. After 20 minutes, remove from heat. Let it sit, covered, for 5 minutes. Then fluff with a fork. Tip: This resting time lets the rice absorb any remaining liquid evenly.
6. Gently fold in black beans. Cover for another 2 minutes just to warm them through.

Zesty and comforting, this dish has fluffy rice with just the right bite, mingled with creamy beans. Serve it with a squeeze of lime and some avocado slices for a fresh twist.

Cuban Style Yellow Rice and Chicken

Feeling like spicing up your dinner routine? This Cuban Style Yellow Rice and Chicken is a vibrant, flavorful dish that brings a little sunshine to your plate. It’s a one-pot wonder that’s as easy to make as it is delicious.

Ingredients

• 2 cups long-grain rice (I swear by Basmati for its fragrance)
• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, diced (yellow onions work best here)
• 3 garlic cloves, minced (fresh is key—no jarred stuff!)
• 1 bell pepper, diced (I love red for sweetness)
• 1 tsp ground cumin (toast it lightly for extra aroma)
• 1 tsp turmeric (for that signature golden hue)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 cup frozen peas (they add a pop of color and sweetness)
• Salt to taste (I start with 1 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Season chicken thighs with salt and sear until golden, about 5 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, garlic, and bell pepper until soft, about 5 minutes.
4. Stir in cumin and turmeric, cooking for 1 minute until fragrant.
5. Add rice, stirring to coat with the spices and veggies.
6. Pour in chicken broth, bring to a boil, then reduce heat to low.
7. Return chicken to the pot, cover, and simmer for 20 minutes.
8. Scatter peas over the top, cover, and cook for 5 more minutes.
9. Remove from heat and let sit, covered, for 10 minutes to steam.
10. Fluff rice with a fork, adjust salt if needed, and serve.

Here’s the deal: the rice comes out fluffy and vibrant, with the chicken so tender it falls off the bone. Try serving it with a squeeze of lime and a sprinkle of fresh cilantro for an extra zing.

Cuban Style Yellow Rice with Pork

Mmm, there’s nothing like the comforting aroma of Cuban Style Yellow Rice with Pork wafting through your kitchen. It’s a vibrant, flavorful dish that brings a little sunshine to your plate, no matter the season.

Ingredients

• 2 cups long-grain white rice (I swear by Basmati for its fragrance)
• 1 lb pork shoulder, cubed (go for a bit of fat for extra flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 large onion, diced (yellow onions work best here)
• 3 garlic cloves, minced (fresh is always better)
• 1 bell pepper, diced (I love the color red adds)
• 1 tsp ground cumin (toast it lightly for a deeper flavor)
• 1/2 tsp turmeric (for that gorgeous yellow hue)
• 4 cups chicken broth (homemade if you’ve got it)
• 1 bay leaf (don’t skip this, it’s magic)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the pork cubes, browning them on all sides, about 5 minutes. Tip: Don’t crowd the pot; work in batches if needed.
3. Throw in the onion, garlic, and bell pepper, sautéing until soft, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the cumin and turmeric, cooking for 30 seconds to wake up the spices.
5. Add the rice, stirring to coat it in the oil and spices, about 2 minutes.
6. Pour in the chicken broth and add the bay leaf. Bring to a boil, then reduce to a simmer.
7. Cover and cook on low heat for 20 minutes. Tip: Resist the urge to peek; let the steam do its work.
8. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.

Unbelievably, this dish is even better the next day. The rice absorbs all the flavors, and the pork becomes melt-in-your-mouth tender. Serve it with a side of fried plantains for a true Cuban feast.

Cuban Style Yellow Rice and Shrimp

Unbelievably simple yet packed with flavor, this Cuban Style Yellow Rice and Shrimp dish is your ticket to a vibrant, satisfying meal. You’ll love how the spices and seafood come together in this one-pan wonder.

Ingredients

• 2 cups long-grain white rice (I swear by Basmati for its fragrance)
• 1 lb large shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely chopped (yellow onions add a nice sweetness)
• 4 garlic cloves, minced (because more garlic is always better)
• 1 red bell pepper, diced (for a pop of color and crunch)
• 1 tsp ground turmeric (hello, gorgeous yellow hue!)
• 1 tsp ground cumin (for that warm, earthy backbone)
• 4 cups chicken broth (homemade if you have it, but boxed is fine)
• Salt to taste (I like to start with 1 tsp and adjust)
• Fresh cilantro, chopped (for a bright finish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add onion, garlic, and bell pepper. Cook, stirring often, until soft, about 5 minutes.
3. Stir in turmeric and cumin, cooking for 1 minute to bloom the spices.
4. Add rice, stirring to coat with the oil and spices, about 2 minutes.
5. Pour in chicken broth and bring to a boil. Tip: Resist stirring to prevent mushy rice.
6. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Listen for a gentle simmer; too hot and the rice will burn.
7. Season shrimp with salt and nestle into the rice. Cover and cook for 5 more minutes. Tip: Shrimp cook quickly; they’re done when pink and opaque.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Fluff rice with a fork, sprinkle with cilantro, and serve.

Zesty and aromatic, this dish boasts fluffy rice with perfectly tender shrimp. Try serving it with a wedge of lime for an extra zing that cuts through the richness.

Cuban Style Yellow Rice with Vegetables

You’ve probably had your fair share of rice dishes, but Cuban Style Yellow Rice with Vegetables is a game-changer. It’s vibrant, flavorful, and packed with goodness that’ll make your taste buds dance. Let’s dive into how you can whip this up in your kitchen.

Ingredients

• 2 cups of long-grain rice (I swear by Basmati for its fragrance)
• 1 tbsp of olive oil (extra virgin is my kitchen staple)
• 1 small onion, finely chopped (the sweeter, the better)
• 1 bell pepper, diced (go for red for a pop of color)
• 2 cloves of garlic, minced (fresh is always best)
• 1 tsp of ground turmeric (for that golden hue)
• 1 cup of frozen peas (no need to thaw)
• 4 cups of vegetable broth (homemade if you’ve got it)
• Salt to taste (I like to start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add the onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Don’t rush this step; letting them soften properly builds flavor.
3. Stir in the garlic and turmeric, cooking for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the rice, stirring to coat it in the oil and spices, about 2 minutes. This step is crucial for toasting the rice slightly.
5. Pour in the vegetable broth and add the peas. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
6. After 20 minutes, turn off the heat and let it sit, covered, for 5 minutes. Then fluff with a fork.

What you’ll love about this dish is its fluffy texture and the way the turmeric and veggies come together for a comforting meal. Try serving it with a squeeze of lime for an extra zing or alongside some grilled chicken for a hearty dinner.

Cuban Style Yellow Rice and Beef

Believe it or not, this Cuban Style Yellow Rice and Beef is the kind of dish that turns a regular weeknight into a mini celebration. It’s hearty, flavorful, and surprisingly simple to whip up.

Ingredients

• 2 cups long-grain white rice (I swear by Basmati for its fragrance)
• 1 lb ground beef (80/20 blend for the best flavor)
• 1 large onion, diced (yellow onions are my go-to for sweetness)
• 3 cloves garlic, minced (fresh is always better)
• 1 bell pepper, diced (any color works, but I love the pop of red)
• 2 tbsp olive oil (extra virgin, because why not?)
• 1 packet Sazón Goya with annatto (this is the secret to that vibrant yellow color)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought works in a pinch)
• 1 tsp salt (adjust to your liking, but start here)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking.
2. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Throw in the minced garlic and cook for another minute until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Sprinkle in the Sazón Goya, salt, and black pepper, stirring well to coat the beef and veggies.
6. Pour in the rice, stirring to mix everything together, then add the chicken broth.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.
8. After 20 minutes, turn off the heat and let it sit, covered, for 5 more minutes.

Ready to dig in? The rice should be fluffy with just the right bite, and the beef is packed with savory goodness. Try serving it with a side of fried plantains for an authentic Cuban feast.

Cuban Style Yellow Rice with Chorizo

Perfect for spicing up your weeknight dinner routine, this Cuban Style Yellow Rice with Chorizo is a vibrant, flavorful dish that brings a little sunshine to your plate. You’ll love how the smoky chorizo and aromatic spices come together in this one-pot wonder.

Ingredients

• 2 cups long-grain white rice (I swear by Basmati for its fragrance and fluffiness)
• 1 cup diced chorizo (the smokier, the better in my book)
• 1 large onion, finely chopped (yellow onions are my go-to for their sweetness)
• 3 cloves garlic, minced (because more garlic is always a good idea)
• 1 red bell pepper, diced (adds a nice crunch and color)
• 4 cups chicken broth (homemade if you have it, but store-bought works fine)
• 1 tsp turmeric (for that gorgeous yellow hue)
• 1 tsp ground cumin (it’s all about that depth of flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• Salt to taste (I like to start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook until it’s nicely browned, about 5 minutes. Tip: Don’t stir too much; letting it sit helps develop those crispy edges.
2. Add the onion, garlic, and red bell pepper to the pot. Sauté until the vegetables are soft, about 4 minutes. Tip: Keep the heat medium to avoid burning the garlic.
3. Stir in the rice, turmeric, and cumin, coating everything evenly. Toast the rice for 2 minutes to enhance its nutty flavor.
4. Pour in the chicken broth and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
5. After 20 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. Then fluff with a fork before serving.

Hearty and satisfying, this dish boasts a beautiful balance of smoky, spicy, and savory flavors. Serve it with a side of fried plantains for an authentic Cuban feast, or top with a fried egg for a breakfast twist.

Cuban Style Yellow Rice and Fish

Let me tell you about this Cuban Style Yellow Rice and Fish dish that’s been a game-changer in my kitchen. It’s vibrant, flavorful, and surprisingly simple to whip up on a busy weeknight.

Ingredients

• 2 cups of long-grain rice (I swear by Basmati for its fragrance and fluffiness)
• 1 lb of white fish fillets (cod or haddock works wonders here)
• 1 large onion, finely chopped (the sharper, the better for flavor)
• 3 cloves of garlic, minced (because garlic is life)
• 1 red bell pepper, diced (adds a sweet crunch)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp ground turmeric (for that signature yellow hue)
• 1 tsp cumin (brings a warm, earthy note)
• 4 cups chicken broth (homemade if you’ve got it, but store-bought is fine)
• Salt to taste (I start with 1/2 tsp and adjust from there)
• Fresh cilantro for garnish (because it makes everything prettier)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
2. Stir in the rice, turmeric, and cumin, coating the rice evenly with the spices and oil, about 2 minutes.
3. Pour in the chicken broth and bring to a boil. Tip: Resist the urge to stir too much to prevent the rice from becoming mushy.
4. Reduce heat to low, cover, and simmer for 15 minutes. Tip: This is when the magic happens, so keep that lid on tight.
5. Season the fish fillets with salt and lay them on top of the rice. Cover and cook for another 10 minutes, or until the fish flakes easily with a fork. Tip: Don’t peek! Keeping the lid on ensures the fish steams perfectly.
6. Remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork and garnish with fresh cilantro.

The rice comes out fluffy and infused with the spices, while the fish stays tender and moist. Serve it with a wedge of lime for an extra zing, or pair it with a simple avocado salad for a complete meal.

Cuban Style Yellow Rice with Lobster

Absolutely nothing beats the vibrant flavors of Cuban cuisine, especially when it’s as luxurious as this yellow rice with lobster. You’re in for a treat that’s as colorful as it is delicious.

Ingredients

• 2 cups of long-grain white rice (I swear by Basmati for its fragrance)
• 1 lb of lobster meat, chopped (fresh is best, but thawed frozen works in a pinch)
• 3 tbsp of extra virgin olive oil (my kitchen staple)
• 1 large onion, finely diced (yellow onions add a nice sweetness)
• 4 cloves of garlic, minced (because more garlic is always better)
• 1 tsp of ground turmeric (for that gorgeous yellow hue)
• 4 cups of chicken broth (homemade gives the best flavor)
• 1/2 cup of frozen peas (they add a pop of color and sweetness)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and turmeric, cooking for another minute until fragrant.
4. Add the rice to the pot, stirring to coat each grain with the oil and spices.
5. Pour in the chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. Gently fold in the chopped lobster meat and peas, cover, and cook for an additional 5 minutes.
7. Remove from heat and let sit, covered, for 5 minutes to allow the flavors to meld.

Mouthwatering doesn’t even begin to describe this dish. The rice is fluffy and fragrant, with the lobster adding a luxurious bite. Serve it with a wedge of lime for an extra zing that cuts through the richness.

Cuban Style Yellow Rice and Plantains

Hey there! If you’re craving something vibrant and full of flavor, this Cuban Style Yellow Rice and Plantains dish is a must-try. It’s a simple, comforting meal that brings a taste of the tropics right to your kitchen.

Ingredients

• 2 cups of long-grain white rice (I swear by Basmati for its fragrance)
• 1 large ripe plantain, sliced into 1/2-inch pieces (look for ones with black spots for sweetness)
• 3 cups of chicken broth (homemade gives the best flavor, but store-bought works in a pinch)
• 1/4 cup of extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions are my preference here)
• 3 cloves of garlic, minced (fresh is key for that punchy flavor)
• 1 tsp of ground turmeric (for that gorgeous yellow hue)
• 1/2 tsp of cumin (adds a warm, earthy depth)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the plantain slices and cook for 2-3 minutes on each side until golden. Remove and set aside on a paper towel-lined plate.
2. In the same skillet, sauté the onion and garlic until soft and fragrant, about 3 minutes. Tip: Don’t rush this step; it’s the flavor base of your dish.
3. Stir in the rice, turmeric, and cumin, coating the rice evenly with the oil and spices. Cook for 1 minute to toast the rice slightly.
4. Pour in the chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
5. After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork. Tip: This resting time lets the rice absorb any remaining liquid evenly.
6. Serve the yellow rice topped with the fried plantains. The contrast of the fluffy, aromatic rice with the sweet, caramelized plantains is divine. Try pairing it with a simple black bean salad for a complete meal.

Cuban Style Yellow Rice with Avocado

This Cuban Style Yellow Rice with Avocado is a vibrant, flavorful dish that brings a taste of the tropics to your table. Perfect for when you’re craving something a little different but still comforting.

Ingredients

• 2 cups long-grain white rice (I swear by Basmati for its fragrance)
• 1 large avocado, diced (wait until it’s just ripe for the best texture)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 small onion, finely chopped (yellow onions work great here)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp ground turmeric (for that gorgeous yellow hue)
• 4 cups chicken broth (homemade if you have it, but store-bought is fine)
• Salt to taste (I like to start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Don’t rush this step—sweet, soft onions are key.
3. Stir in the minced garlic and turmeric, cooking for just 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it.
4. Add the rice to the pot, stirring to coat each grain with the oil and spices. This toasting step is crucial for flavor.
5. Pour in the chicken broth and bring to a boil. Then, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek—steam is your rice’s best friend.
6. After 18 minutes, turn off the heat and let the rice sit, covered, for 5 more minutes. This lets it steam to perfection.
7. Fluff the rice with a fork, then gently fold in the diced avocado. The heat will soften it slightly, enhancing its creaminess.

Fluffy and fragrant, this rice is a feast for the senses. Serve it alongside grilled chicken or fish for a meal that’s as colorful as it is delicious.

Cuban Style Yellow Rice and Eggs

Zesty and vibrant, this Cuban Style Yellow Rice and Eggs dish is your ticket to a flavorful breakfast or brunch that’s as easy to make as it is delicious. You’ll love how the turmeric-infused rice pairs perfectly with the runny yolks of sunny-side-up eggs.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fragrance)
• 2 cups water (filtered makes a difference)
• 1/2 tsp turmeric (for that golden hue)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 4 large eggs (room temp eggs cook more evenly)
• Salt to taste (I like a generous pinch)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and stir to coat the grains with oil.
3. Add the turmeric and water to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfect steam.
4. After 18 minutes, remove the saucepan from heat and let it sit, covered, for 5 minutes. This step is crucial for fluffy rice.
5. While the rice rests, heat a non-stick skillet over medium heat. Crack the eggs into the skillet, being careful not to break the yolks.
6. Cook the eggs for about 3 minutes for sunny-side-up, or until the whites are set but the yolks are still runny. Tip: Covering the skillet helps the tops cook faster without flipping.
7. Fluff the rice with a fork and divide it between plates. Top each serving with an egg. Tip: A sprinkle of fresh cilantro adds a nice touch.

Unbelievably simple, this dish brings a comforting texture with the soft, fluffy rice contrasting the creamy egg yolk. Serve it with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Cuban Style Yellow Rice Recipes offers just that! From traditional to innovative twists, there’s a dish for every taste. We invite you to try these flavorful recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!