Yucatan Rice

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  • Level: Easy
  • Yield: 6 servings
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3 1/2 cups low-sodium chicken stock

2 (5-ounce) packages saffron yellow rice (recommended: Mahatma)

2 tablespoons butter

1/4 cup chopped pimientos

1/4 cup-seeded and diced canned green chiles, optional

1 cup frozen chopped onions, thawed


  1. Combine all ingredients in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer. Cook for 20 to 25 minutes or until all liquid is absorbed.
  2. Fluff with a fork and serve.