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Central American Yellow Rice and Chicken

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“Delicious AUTHENTIC rice recipe from an experienced AUTHENTIC central american cook! I use this side dish for family gatherings and special occasions. This recipe was handed down to me from my grandmother and hope you enjoy it as much as I do! It calls for PARBROILED rice not regular long grain rice. It is better to use parbroiled as it will not become all mushy and pasty as regular rice does when you make the mistake of adding too much water (as many of us rice cooks do!). I reccomend using chicken breast and not any other dark chicken meat because when you shred dark meat, you get really ugly dark parts and it looks kinda disgusting when served with rice (or any other side dish for that matter). Chicken breast comes out white and clean. When it comes to adding the curry powder, I usually add about 3 tablespoons because I like my rice to come out a nice darker yellow color and I enjoy the taste of curry but it may not suit your palate. You should taste the rice broth as you add the curry to determine if you have added enough curry to suit your taste buds. Don't forget to salt your rice DURING cooking time! If you notice that the water that you added to cook the rice has absorbed and the rice is still a little hard then don't worry and add another 1/4 cup water and extend cooking time about 10 min or until water has been absorbed. You can also add small shrimp to this recipe to give it a little seafood twist (it also tastes great!).”

Ingredients Nutrition


  1. Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
  2. Add water, frozen vegetables and shredded chicken.
  3. Add curry and salt to taste.
  4. Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
  5. Let rice cool for 5 min and fluff with fork.
  6. Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .

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