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Cuban Spicy Yellow Rice

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“Authentic yellow rice, Cuban style, with a little bit of DH's spicy flair, without worrying about the cost of saffron. This is a must in our house. Its fast, simple, so yummy, even the kids love it. I usually have to double recipe so I can bring leftovers to work. Goes great with our Cuban chuck eye steak and Chimichurri topping, or even a marinated chicken dish.”

Ingredients Nutrition

  • 1 cup long grain white rice
  • 3 cups water
  • 2 tablespoons garlic powder
  • 3 tablespoons adobo seasoning (with or without pepper)
  • 1 teaspoon salt
  • 1 teaspoon cajun seasoning
  • 1 (1/4 ounce) packet sazon con azafran seasoning (sold 6 to a box, individual packets have no weight on them, so I'm guessing, available in your Hispa)
  • 1 tablespoon olive oil


  1. Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
  2. Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).

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