Elena's Yellow Rice

Elena's Yellow Rice

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Mariposa

“This is my husband's favorite rice. It took me awhile to finally come up with this version. One can add chicken, tuna, ham, etc., to make it a one dish meal. It is also great for rice patties. The vinegar is traditional in rice in Spain; it keeps the rice fluffy.”

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Adjust Servings

Original recipe yields 4 servings



  1. Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
  2. Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
  3. Transfer rice to a large bowl. Gently fold peas and carrots into rice.

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Reviews (6)

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I am the author of this recipe. The only thing I ever measure is the water and rice so I had to more or less guess on the quantities to get this recipe on paper. I was using white vinegar and then switched to apple cider vinegar because it was on the counter. They are both good. I suggest you bring the peas and carrots to room temperature.



This rice was fluffy as promised. Here is what I discovered after I made this. Turmeric although good for you is very bitter. Too bitter for us in fact. I looked up how to counteract that and ended up adding an equal amount of chili powder to the rice. I'm giving it 4 stars because it is a nice rice and not the submitter's fault that we ended up not being turmeric lovers. I do think with my change I would give it 5 stars. I only had frozen peas so that's what we used. I will make this one again. Thanks for sharing Mariposa



This is our new favorite way to prepare rice! It's so easy and flavorful! I prepared this recipe with a few changes: 1. I used brown rice instead of white, so I cooked it for 45 minutes; 2. I used champagne vinegar (because that's all I had on hand) instead of apple cider vinegar; 3. I didn't add the peas/carrots.

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Amount Per Serving (4 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 617 mg
  • 25%

Based on a 2,000 calorie diet



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Maria's Mexican Rice


next recipe:

Cindy's Yellow Rice