Cuban Yellow Rice

Cuban Yellow Rice

The lime and the cilantro make this rice dish refreshing and its perfect for a hot summer day. Why Cuban? I'm not really sure... (my husband named it!)

(I used the American standard measuring cup. 1 cup = 240 ml)

Ingredients: 6 servings

Unsalted butter
1 tablespoon
Parboil rice (I used Uncle Ben 's)
1-1/2 cup
Chicken soup
2 cups
about 1 teaspoon
Cumin (powdered)
about 1 teaspoon
Fresh squeezed lime juice
1 (from a medium lime)
as desired


1. Rinse the rice, strain it, and leave it in the strainer.
2. Melt the butter in a 2-quart (2-liter) pot, and sauté the rice (be careful not to burn it!). Once the rice becomes transparent, add the turmeric and cumin, and keep sautéing until evenly distributed.
3. Pour in the soup. Once it comes to a boil, cover the mixture with a lid, reduce the heat to low, and cook it for 20 minutes.
4. Once the rice is cooked, remove the pot from heat, and stir the rice to loosen the grains. Drizzle over the freshly squeezed lime juice, and mix gently again. Cover the pot and let it steam for 10-15 minutes.
5. Once it has steamed, sprinkle on as much chopped cilantro as you like and lightly mix it again.

Story Behind this Recipe

On one hot and muggy summer afternoon my husband and I were in our backyard pool talking about what to eat. Then he said "I want some black beans and yellow rice!" And this is what I came up with for him with the ingredients that I had in my pantry.