Baked Yellow Rice

Name: Baked Yellow Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 serving
Ingredients: 700 g (3 ½ cups) jasmine rice; 1 packet Sazon Goya Con Azafran; 1 packet Goya Powdered Chicken Bouillon or Sazon Goya Con Azafran; 2 teaspoons kosher salt; 2 tablespoons butter or cooking oil; 5 ¼ cups hot water

User Reviews

5.0

42 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
12
Calories
230 kcal
Course
Side Dish
Cuisine
Mexican

Baked Yellow Rice

Deacon Moody

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Yellow Rice is a staple in so many Latin homes, and for good reason—it’s versatile, flavorful, and goes with almost everything.

This baked Yellow Rice recipe not only simplifies cooking with a hands-free approach but also prevents common issues like burnt Rice or scorched pans, making it foolproof and convenient.

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Ingredients

Servings

700 g (3 ½ cups) jasmine rice
1 packet Sazon Goya Con Azafran
1 packet Goya Powdered Chicken Bouillon or Sazon Goya Con Azafran
2 teaspoons kosher salt
2 tablespoons butter or cooking oil
5 ¼ cups hot water

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Instructions

Adjust the oven rack to the middle position and preheat the oven to 450°F (230°C). Butter a Pyrex 13x9-inch baking dish. Spread the rice evenly in the prepared dish.
In a separate bowl, combine 5 ¼ cups of water with 2 teaspoons of kosher salt, Goya Powdered Chicken Bouillon, and Sazon Goya Con Azafran. Pour the seasoned water over the rice. Cover the baking dish tightly with a layer of aluminum foil.
Bake for 30 minutes or until the rice is tender and all the water has been absorbed.
Remove the dish from the oven and uncover it. Fluff the rice with a fork, scraping up any rice stuck to the bottom.
If the rice is still slightly undercooked, re-cover it with foil and let it rest for 5 to 10 more minutes. Serve warm.

Equipments used:

Notes

Make Ahead & Freezing
Make Ahead & Freezing
Make Ahead: Store cooked rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in the microwave or on the stovetop to restore moisture.
Make Ahead: Store cooked rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in the microwave or on the stovetop to restore moisture.
Freezing: Cool the rice completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Reheat directly from frozen or thaw overnight in the refrigerator before reheating.
Freezing: Cool the rice completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Reheat directly from frozen or thaw overnight in the refrigerator before reheating.