20 Flavorful Yellow Rice Recipes Perfect for Every Occasion

Bright, fragrant, and endlessly versatile—yellow rice is the unsung hero of weeknight dinners and festive feasts alike! Whether you’re craving cozy comfort food, a quick one-pot meal, or a vibrant side dish to steal the show, we’ve rounded up 20 mouthwatering recipes to suit every craving. Get ready to transform humble grains into something spectacular—your next favorite dish starts here!

Spicy Saffron Yellow Rice with Chickpeas

This Spicy Saffron Yellow Rice with Chickpeas is a vibrant, fragrant dish that brings warmth to your table with just the right kick.

• 1 ½ cups basmati rice, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 cups vegetable broth
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground turmeric
• ½ tsp crushed red pepper flakes
• ½ tsp ground cumin
• ¼ tsp saffron threads, soaked in 2 tbsp warm water
• 1 tsp salt
• ¼ cup chopped fresh cilantro (for garnish)

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 small yellow onion and sauté for 4–5 minutes until soft. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
2. Add 1 tsp ground turmeric, ½ tsp crushed red pepper flakes, ½ tsp ground cumin, and 1 tsp salt. Toast the spices for 1 minute, stirring constantly.
3. Pour in 3 cups vegetable broth and the saffron water (with threads). Bring to a boil, then stir in 1 ½ cups basmati rice and 1 (15 oz) can chickpeas. Reduce heat to low, cover, and simmer for 18–20 minutes until liquid is absorbed.
4. Fluff the rice with a fork, then garnish with ¼ cup chopped fresh cilantro before serving.

The saffron’s floral notes balance the heat from the red pepper flakes, while the chickpeas add a satisfying bite. Tip: For extra richness, drizzle with a little coconut milk just before serving.

Coconut Milk Infused Yellow Rice

This fragrant Coconut Milk Infused Yellow Rice is a simple yet luxurious side dish that brings a touch of tropical warmth to any meal.

• 1 cup jasmine rice, rinsed
• 1 cup full-fat coconut milk
• 1 cup water
• 1 tbsp coconut oil
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

1. In a medium saucepan, heat 1 tbsp coconut oil over medium-low. Add 1 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper, stirring for 30 seconds until fragrant.
2. Add 1 cup rinsed jasmine rice and 1 bay leaf, tossing to coat the grains evenly with the spiced oil.
3. Pour in 1 cup coconut milk and 1 cup water, stirring gently to combine. Bring to a simmer, then cover and reduce heat to low.
4. Cook undisturbed for 18 minutes, then turn off the heat and let steam (still covered) for 5 more minutes. Fluff with a fork before serving.

The coconut milk gives this rice a velvety richness, while turmeric adds earthy depth without overpowering—perfect for pairing with grilled meats or curries.

Tip: For extra fragrance, toast a cinnamon stick with the turmeric in step 1!

Garlic and Herb Yellow Rice Pilaf

This Garlic and Herb Yellow Rice Pilaf is a fragrant, golden-hued side dish that pairs perfectly with everything from roasted chicken to grilled fish—no fancy techniques required!

• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups long-grain white rice (like jasmine or basmati)
• 2 ½ cups low-sodium chicken broth
• ½ tsp ground turmeric
• 1 tsp dried thyme
• 1 tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

1. Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in 3 cloves garlic and cook for 30 seconds until fragrant.
2. Add rice and toast for 2 minutes, stirring often. Pour in 2 ½ cups chicken broth, then stir in ½ tsp turmeric, 1 tsp thyme, 1 tsp salt, and ¼ tsp black pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 18 minutes (no peeking!). Remove from heat and let sit, covered, for 5 minutes.
4. Fluff rice with a fork, then fold in 2 tbsp parsley.

The turmeric gives this pilaf its sunny color, while the garlic and herbs pack a savory punch—without overpowering the dish. It’s the kind of side that steals the spotlight!

Tip: For extra richness, swap the butter for olive oil and add a bay leaf with the broth (remove before serving).

Mexican-Style Yellow Rice with Corn and Peppers

This vibrant rice dish is a fiesta of flavors—sweet corn, smoky peppers, and golden turmeric-infused rice make it a standout side or vegetarian main.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 2 cloves garlic, minced
• 1 3/4 cups vegetable broth
• 1 tsp ground turmeric
• 1 tsp cumin
• 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and red bell pepper; sauté for 3 minutes until softened.
2. Stir in the corn and 2 cloves minced garlic; cook for 1 minute until fragrant.
3. Add the rice, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp salt. Toast for 1 minute, stirring constantly.
4. Pour in 1 3/4 cups vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until liquid is absorbed.
5. Remove from heat, fluff with a fork, and stir in 2 tbsp cilantro. Serve with lime wedges for squeezing.

The turmeric gives the rice its sunny hue, while the lime adds a bright finish that balances the earthy spices. Tip: For extra depth, char the corn and peppers in a dry skillet before adding them!

Turmeric Yellow Rice with Roasted Vegetables

This vibrant dish brings together fluffy golden rice and caramelized veggies for a meal that’s as colorful as it is comforting.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups water
• 1 tsp ground turmeric
• ½ tsp ground cumin
• 1 tsp salt, divided
• 2 tbsp olive oil, divided
• 1 small red onion, sliced into wedges
• 1 bell pepper (any color), chopped
• 1 cup cauliflower florets
• 1 tbsp lemon juice
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Cook the rice: In a saucepan, combine rinsed rice, water, turmeric, cumin, and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Roast the veggies: Preheat oven to 425°F. Toss red onion, bell pepper, and cauliflower with 1 tbsp olive oil and remaining ½ tsp salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are crispy.
3. Finish the dish: Fluff the rice with a fork and drizzle with remaining 1 tbsp olive oil and lemon juice. Gently fold in roasted vegetables. Garnish with cilantro if using.

The turmeric not only gives the rice its sunny hue but also adds a subtle earthy warmth that pairs perfectly with the sweet, charred veggies.

Tip: For extra depth, toast the cumin in a dry pan for 30 seconds before adding it to the rice.

Lemon and Dill Yellow Rice

Bright, citrusy, and herby—this vibrant rice dish is a side that steals the show with minimal effort.

Ingredients:

• 1 cup long-grain white rice (like basmati or jasmine)
• 2 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp salt
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 2 tbsp fresh dill, chopped (plus extra for garnish)

Instructions:

1. In a medium saucepan, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp turmeric, and 1/2 tsp salt, stirring to coat the grains evenly. Toast for 1 minute.
3. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed and rice is tender.
4. Remove from heat. Stir in the remaining 1 tbsp butter, lemon zest, lemon juice, and 2 tbsp dill. Fluff with a fork and let sit covered for 5 minutes.
5. Garnish with extra dill and serve warm.

The lemon’s tang and fresh dill make this rice anything but ordinary—it’s fluffy, fragrant, and just zesty enough to pair with grilled fish or roasted veggies.

Tip: For extra depth, toast the rice for an additional minute before adding the broth.

Moroccan-Inspired Yellow Rice with Raisins and Almonds

This fragrant, golden rice dish is studded with sweet raisins and crunchy almonds—a simple yet exotic side that pairs beautifully with grilled meats or roasted veggies.

Ingredients:

• 1 ½ cups long-grain white rice (like basmati or jasmine), rinsed
• 2 ¼ cups water
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• 1 tsp salt
• ¼ cup golden raisins
• ¼ cup sliced almonds, toasted
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tsp turmeric, ½ tsp cumin, ½ tsp cinnamon, and 1 tsp salt; cook for 1 minute until fragrant.
2. Add the rinsed rice and stir to coat in the spices. Pour in 2 ¼ cups water and ¼ cup golden raisins. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender and liquid is absorbed.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then gently fold in ¼ cup toasted almonds. Garnish with 2 tbsp parsley before serving.

The warm spices and sweet-tangy raisins play off the nutty almonds, making every bite a little adventure. Tip: For extra depth, toast the spices with the onions for 30 seconds before adding the rice.

Jamaican Jerk Yellow Rice with Pineapple

This vibrant, tropical rice dish brings the heat of jerk seasoning together with sweet pineapple for a side that steals the show.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ½ cups water
• 1 cup diced fresh pineapple (½-inch pieces)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp Jamaican jerk seasoning
• ½ tsp ground turmeric
• ½ tsp salt
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a medium saucepan, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tsp jerk seasoning, ½ tsp turmeric, and ½ tsp salt; cook for 30 seconds until fragrant.
2. Add the rice and stir to coat in the spices. Pour in 1 ½ cups water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
3. Remove from heat, fluff the rice with a fork, then gently fold in the pineapple and remaining 1 tbsp butter. Cover and let sit for 5 minutes.
4. Garnish with cilantro before serving.

The pineapple caramelizes slightly in the warm rice, balancing the smoky jerk spice with juicy sweetness. Tip: For extra depth, char the pineapple in a dry skillet for 2 minutes before adding.

Curried Yellow Rice with Peas and Carrots

This vibrant Curried Yellow Rice with Peas and Carrots is a one-pot wonder—packed with cozy spices and just the right touch of sweetness from the veggies.

• 1 cup basmati rice, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cumin
• 1/2 cup frozen peas
• 1/2 cup diced carrots (1/4-inch pieces)
• 1 3/4 cups vegetable broth
• 3/4 tsp salt
• 1 tbsp butter (optional)

1. Heat 1 tbsp olive oil in a medium pot over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in the garlic, 1 tsp curry powder, 1/2 tsp turmeric, and 1/4 tsp cumin; cook for 30 seconds until fragrant.
2. Add the rice, peas, and carrots, stirring to coat in the spices. Pour in the vegetable broth and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 tbsp butter (if using) for extra richness.

The turmeric and curry powder give this rice its sunny hue, while the peas and carrots add pops of texture and freshness—perfect for brightening up a weeknight plate.

Tip: For extra depth, toast the curry powder in the oil for 10 seconds before adding the onion.

Cilantro Lime Yellow Rice

Bright, citrusy, and packed with fresh herb flavor, this Cilantro Lime Yellow Rice is a vibrant side dish that steals the show at any meal.

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1 lime, zested and juiced (about 2 tbsp juice)
• 1/3 cup finely chopped fresh cilantro

1. In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 cup rinsed rice and toast, stirring frequently, for 2 minutes until lightly fragrant.
2. Stir in 1/2 tsp ground turmeric, 1/2 tsp garlic powder, and 1/2 tsp kosher salt, coating the rice evenly. Pour in 1 3/4 cups broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Remove from heat and let sit, covered, for 5 minutes.
4. Fluff rice with a fork, then gently fold in 1 lime’s zest and juice and 1/3 cup chopped cilantro until evenly distributed.

The turmeric gives this rice its sunny hue, while the lime and cilantro add a punchy freshness that balances the earthy spices perfectly.

Tip: For extra texture, stir in a handful of toasted pepitas or crushed tortilla chips just before serving.

Savory Yellow Rice with Black Beans

Savory Yellow Rice with Black Beans

This vibrant, one-pot dish is packed with cozy spices and hearty black beans—perfect for a quick weeknight meal that doesn’t skimp on flavor.

Ingredients:

• 1 cup long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic, turmeric, cumin, smoked paprika, salt, and black pepper; cook for 30 seconds until fragrant.
2. Add rice to the skillet, stirring to coat in the spices. Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes.
3. Uncover, gently fold in black beans, then re-cover and cook for 5 more minutes until liquid is absorbed and rice is tender.
4. Fluff with a fork, garnish with cilantro if using, and serve warm.

The turmeric and cumin give this rice a golden hue and earthy depth, while the black beans add a satisfying protein boost—no side dish required!

Tip: For extra brightness, squeeze a lime wedge over each serving.

Mediterranean Yellow Rice with Olives and Feta

Bright, tangy, and packed with Mediterranean flavors, this vibrant yellow rice is a one-pan wonder that pairs perfectly with grilled meats or stands alone as a satisfying vegetarian meal.

Ingredients:

• 1 ½ cups long-grain white rice, rinsed
• 2 ¼ cups low-sodium chicken or vegetable broth
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup pitted Kalamata olives, halved
• ½ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• 1 lemon, zested and juiced (about 2 tbsp juice)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic, turmeric, cumin, salt, and pepper; cook for 30 seconds until fragrant.
2. Add rice and broth, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until liquid is absorbed and rice is tender.
3. Remove from heat. Let sit, covered, for 5 minutes. Fluff rice with a fork, then gently fold in olives, feta, parsley, lemon zest, and lemon juice.

The turmeric-infused rice gets a lively punch from briny olives and creamy feta, while lemon brightens every bite—no soggy grains here!

Tip: For extra depth, toast the rice in the oil for 1–2 minutes before adding broth.

Golden Yellow Rice with Fried Plantains

Golden Yellow Rice with Fried Plantains

This vibrant, slightly sweet rice pairs perfectly with caramelized fried plantains for a dish that’s as colorful as it is comforting.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1/2 tsp ground turmeric
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 ripe plantain, sliced into 1/2-inch rounds
• 2 tbsp vegetable oil (for frying)
• 1 tbsp brown sugar (optional, for sprinkling)

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the rinsed rice, 1/2 tsp turmeric, 1/2 tsp garlic powder, and 1/2 tsp salt. Stir for 1 minute until fragrant.
2. Pour in 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until the rice is tender and liquid is absorbed. Fluff with a fork.
3. Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat. Fry the plantain slices for 2–3 minutes per side until golden brown. Sprinkle with 1 tbsp brown sugar (if using) for extra caramelization.
4. Serve the yellow rice topped with fried plantains.

The turmeric-infused rice and buttery-sweet plantains create a balance of earthy and caramelized flavors that’s downright addictive.

Tip: For extra fluffiness, let the rice rest off the heat for 5 minutes before serving.

Spicy Yellow Rice with Shrimp and Chorizo

This vibrant one-pan dish packs a punch with smoky chorizo, plump shrimp, and turmeric-kissed rice—perfect for weeknights when you crave bold flavors without the fuss.

Ingredients

• 1 cup long-grain white rice
• 8 oz raw shrimp, peeled and deveined
• 4 oz Spanish chorizo, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 3/4 cups chicken broth
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chorizo and cook for 2 minutes until crispy. Remove with a slotted spoon, leaving oil behind.
2. Add onion to the skillet; sauté for 3 minutes until soft. Stir in garlic, 1 tsp turmeric, 1/2 tsp smoked paprika, and 1/4 tsp cayenne; cook for 30 seconds until fragrant.
3. Add rice, tossing to coat in spices. Pour in 1 3/4 cups chicken broth and 1/2 tsp salt. Bring to a boil, then cover and simmer for 15 minutes.
4. Nestle shrimp into the rice, cover, and cook for 4 minutes until opaque. Off heat, stir in reserved chorizo and let sit for 5 minutes. Garnish with parsley.

The magic here? The rice soaks up all the smoky chorizo drippings and spices, while the shrimp stay juicy—no bland bites!

Tip: For extra depth, deglaze the pan with a splash of white wine after sautéing the onions.

Vegetarian Yellow Rice Stuffed Peppers

Vegetarian Yellow Rice Stuffed Peppers

These vibrant stuffed peppers are packed with fragrant yellow rice and melty cheese—a satisfying meatless meal that’s as pretty as it is tasty.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked long-grain white rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. In a medium saucepan, combine rice, vegetable broth, turmeric, cumin, smoked paprika, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Meanwhile, heat olive oil in a skillet over medium heat. Sauté onion for 3 minutes until soft, then add garlic and cook for 1 minute more. Stir onion mixture into the cooked rice along with half the cheese.
3. Stand peppers upright in a baking dish. Divide rice mixture evenly among peppers, packing gently. Top with remaining cheese. Pour 1/2 cup water into the dish around peppers.
4. Bake for 30–35 minutes until peppers are tender and cheese is bubbly. Garnish with cilantro if using.

The turmeric-infused rice turns golden against the sweet peppers, while the smoky paprika adds a subtle depth—no one will miss the meat here!

Tip: For extra color, use a mix of red, yellow, and orange peppers.

Thai-Inspired Yellow Rice with Coconut and Basil

This Thai-inspired yellow rice is fragrant with coconut milk, turmeric, and fresh basil—a vibrant side dish that pairs beautifully with grilled meats or tofu.

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 tbsp coconut oil
• 1 tsp ground turmeric
• 1 tsp salt
• 1 tbsp sugar
• 1/4 cup fresh basil leaves, thinly sliced
• 1 lime, cut into wedges (for serving)

1. In a medium pot, heat 1 tbsp coconut oil over medium heat. Add the rinsed jasmine rice and toast, stirring, for 1 minute.
2. Pour in the coconut milk, 1 cup water, 1 tsp turmeric, 1 tsp salt, and 1 tbsp sugar. Stir well, then bring to a gentle boil.
3. Reduce heat to low, cover, and simmer for 15 minutes (no peeking!). Turn off the heat and let it sit, covered, for 5 more minutes.
4. Fluff the rice with a fork, then fold in the sliced basil. Serve with lime wedges for squeezing.

The golden hue from turmeric and creamy coconut milk makes this rice as stunning as it is flavorful—perfect for brightening up weeknight dinners.

Tip: For extra texture, top with toasted coconut flakes or chopped peanuts.

Sweet and Spicy Yellow Rice with Mango

This vibrant dish balances tropical sweetness with a gentle kick—perfect for brightening up weeknight dinners or potlucks.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups water
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• ½ tsp cayenne pepper
• 1 tbsp honey
• 1 ripe mango, diced
• ½ tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat 1 tbsp olive oil in a medium pot over medium heat. Add diced onion and sauté for 3 minutes until soft. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add 1 tsp turmeric and ½ tsp cayenne pepper, stirring for 10 seconds to toast the spices. Pour in 1 ½ cups water, 1 tbsp honey, and ½ tsp salt. Bring to a gentle boil.
3. Stir in 1 cup rinsed basmati rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
4. Remove from heat. Let sit covered for 5 minutes, then fluff with a fork. Gently fold in diced mango and 2 tbsp cilantro.

The juicy mango melts into the warm, golden rice, creating a sunny contrast with the subtle heat—no sauce required!

Tip: For extra texture, sprinkle with toasted coconut flakes before serving.

Yellow Rice Paella with Seafood

Yellow Rice Paella with Seafood

This vibrant seafood paella gets its sunny hue from turmeric and saffron, with plump shrimp and mussels adding a taste of the coast to your weeknight dinner.

Ingredients:

• 2 cups short-grain rice (such as Bomba or Arborio)
• 4 cups chicken or seafood stock
• 1 lb large shrimp, peeled and deveined
• 1 lb mussels, scrubbed and debearded
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp turmeric
• 1/2 tsp saffron threads
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 cup frozen peas
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a wide paella pan or skillet over medium heat. Sauté onion and bell pepper for 5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
2. Stir in rice, turmeric, saffron, smoked paprika, and salt, coating the grains in the oil and spices for 2 minutes.
3. Pour in stock and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until rice is nearly tender and liquid is mostly absorbed.
4. Arrange shrimp and mussels on top of the rice, pressing them slightly into the mixture. Scatter peas over the top. Cover and cook for 5-7 minutes until shrimp are pink and mussels have opened (discard any unopened ones).
5. Remove from heat and let rest for 5 minutes. Serve with lemon wedges.

The magic here? The rice forms a crispy bottom layer (socarrat) while staying fluffy above—a textural contrast that’s pure paella perfection.

Tip: For extra depth, toast the saffron threads in a dry pan for 30 seconds before adding to the rice.

Cheesy Yellow Rice Casserole

This comforting casserole combines fluffy yellow rice with melty cheese and a hint of garlic—perfect for potlucks or weeknight dinners when you crave something cozy.

Ingredients:

• 1 ½ cups long-grain white rice, uncooked
• 3 cups chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• ½ tsp paprika
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 375°F. In a large skillet, heat 1 tbsp olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, 1 tsp turmeric, and ½ tsp paprika; cook for 1 minute until fragrant.
2. Add rice and 3 cups chicken broth to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until liquid is absorbed).
3. Remove from heat. Stir in 1 cup cheddar cheese and ¼ cup Parmesan. Season with salt and black pepper to taste.
4. Transfer mixture to a greased 9×13-inch baking dish. Top with remaining ½ cup cheddar and ¼ cup Parmesan. Bake at 375°F for 20 minutes, until cheese is bubbly and golden.

The turmeric gives the rice its sunny hue, while the double-cheese layer creates a crispy, gooey top that’s downright irresistible.

Tip: For extra richness, swap half the broth for coconut milk and add a pinch of cumin.

Yellow Rice Salad with Citrus Dressing

Bright, zesty, and packed with texture, this vibrant rice salad is a sunny side dish that steals the show at potlucks or weeknight dinners.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 3/4 cups water
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/4 tsp black pepper
• 1/2 cup diced red bell pepper
• 1/3 cup chopped scallions
• 1/4 cup toasted sliced almonds
• 2 tbsp chopped cilantro

Instructions:

1. In a saucepan, combine rinsed basmati rice, water, 1/2 tsp turmeric, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Whisk together 1/4 cup olive oil, 2 tbsp orange juice, 1 tbsp lime juice, 1 tsp honey, and 1/4 tsp black pepper in a large bowl.
3. Add warm rice, red bell pepper, and scallions to the dressing. Toss gently to combine. Let cool to room temperature, about 20 minutes.
4. Just before serving, fold in toasted almonds and cilantro.

The turmeric-infused rice soaks up the citrus dressing beautifully, while the almonds add a satisfying crunch in every bite.

Tip: For extra flair, garnish with thin orange slices or a sprinkle of smoked paprika.

Conclusion

With 20 delicious yellow rice recipes, there’s something here for every meal—whether it’s a cozy family dinner or a festive gathering. We hope you find a new favorite! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so others can enjoy these flavorful dishes too. Happy cooking!