Spanish-Style Yellow Rice and Lentils

Spanish-Style Yellow Rice and Lentils is a quick and simple yellow rice recipe with a twist. This makes a perfect side dish for a wide array of ethnic foods – Puerto Rican, Cuban, Mexican, Spanish, ever Middle Eastern. Made with sweet onions and protein rich lentils, this will be a huge hit!

What Is Spanish-Style Yellow Rice and Lentils?

Spanish-Style Yellow Rice and Lentils is essentially a type of rice pilaf. Rice Pilaf is more of a method of cooking rather than a type of rice. Here, you slightly toast the rice in butter first before adding the liquid. This releases a rich and nutty taste that is simply amazing. Additionally, Rice Pilaf also uses stock instead of water, chicken stock in this case.

This type of rice dish is found in many different cuisines. I first had this over my Puerto Rican friend’s house many years ago. Another Puerto Rican friend’s father made a killer version of this with chucks of pepperoni – oh my! That was so delicious!

Spanish-Style Yellow Rice and Lentils 

Spanish-Style Yellow Rice and Lentils is one of those dished you will find varies from region to region, even from family to family. Here are some notes and tips about my version:

Spices. Typically, there are various spices added to the rice – cumin, chili powder, garlic, and so on. I, however, like the rice to have less distinct flavor so I can mix my own topping in like sour cream, taco sauce, salsa, hot sauce, and so forth. I usually have this with chicken so I’ll cut that in small pieces and add that to the rice as well.

Toasting the Rice. Toasting the rice and lentils is a delicate, but rather simple process. You want to be sure all the rice gets toasted, so be sure to stir frequently, but not too much. The rice need to touch the bottom of the saucepan to toast. Another caution is to make sure the rice doesn’t burn.

Garlic. Fresh garlic is often used but I personally don’t like it because it can easily burn and ruin the entire dish if you’re not careful. So I add in garlic powder. You get a garlic flavor without the burnt garlic taste.

What Ingredients Are in Spanish-Style Yellow Rice and Lentils Pilaf?

• Butter
• Canola Oil
• Sweet Onions, diced small
• Basmati Rice (or other long grain rice)
• Lentils
• Chicken or Vegetable Stock
• Ground Turmeric
• Garlic Powder
• Kosher Salt
• Black Pepper
• Fresh Cilantro

Ingredient Notes & Substitutions

Basmati Rice – basmati rice works best for Mediterranean foods. But you can sub jasmine rice, long grain white rice, or long grain brown rice.

Chicken or Vegetable Stock – use Vegetable Stock to make this vegetarian/vegan.

Additional Spices – add in 1 teaspoon Chili Powder and 1/2 teaspoon Ground Cumin for a more robust flavor.

How Is Spanish-Style Yellow Rice and Lentils Made?

1. Heat 1 tablespoon of butter in a 3-quart saucepan over medium heat, Add the onions and 1 teaspoon of salt. Cook until the onions are soft, about 8-10 minutes.
2. Add in the rest of the butter. once it melts, add the rice and lentils. Add in the remaining salt along with the pepper, garlic powder, and turmeric. Stir frequently to make sure it does not burn, but not too much as you want it to contact the bottom to heat up.
3. Pour in the stock and add the canola oil. Turn the heat to high to bring the liquid to a boil. Once it begins to boil, reduce the heat to low, cover, and cook for 20 minutes.
4. Once finished, stir in the fresh cilantro.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 5-7 days in an airtight container. This reheats nicely on the stove or in the microwave.

Can I Freeze Spanish-Style Yellow Rice and Lentils?

Yes. This will freeze very well. You can thaw this on the counter or in the microwave. To reheat, you can use the stove or the microwave.

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Print

Spanish-Style Yellow Rice and Lentils

Course Side Dish

Cuisine Cuban, Puerto Rican, Spanish

Keyword rice pilaf, spanish rice, yellow rice

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Ingredients

• 2 Tablespoons Butter
• 1 cup Sweet Onions diced small
• ¾ cup Basmati Rice or other long grain rice
• ¼ cup Lentils
• 2 cups Chicken or Vegetable Stock
• 1 Tablespoon Canola Oil
• 2 teaspoons Kosher Salt
• 2 teaspoons Garlic Powder
• 1 teaspoon Black Pepper
• 1 teaspoon Ground Turmeric
• Fresh Cilantro, chopped (for garnish)

Instructions

1. Heat 1 tablespoon of butter in a 3 quart saucepan over medium heat, Add the onions and 1 teaspoon of salt. Cook until the onions are soft, about 8-10 minutes.

2. Add in the rest of the butter. once it melts, add the rice and lentils. Add in the remaining salt along with the pepper, garlic powder, and turmeric. Stir frequently to make sure it doesn't burn, but not too much as you want it to contact the bottom to heat up.

3. Pour in the stock and add the canola oil. Turn the heat to high to bring the liquid to a boil. Once it begins to boil, reduce the heat to low, cover, and cook for 20 minutes.

4. Once finished, stir in the fresh cilantro.

Recipe Notes

• Use Vegetable Stock to make this vegetarian/vegan.
• Add in 1 teaspoon Chili Powder and 1/2 teaspoon Ground Cumin for a more robust flavor.