Easy Mediterranean Yellow Rice: Tender and fluffy turmeric yellow rice, loaded with Mediterranean flavors, makes a delicious side dish to accompany a variety of main courses.
With just a few everyday ingredients, one pot, and 20 minutes, you can enjoy a restaurant-quality dish at home—perfect for busy weeknights. Follow the step-by-step recipe and tips for foolproof results.
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- Reader Comments
- Best rice to use
- Ingredients Needed
- Instructions Step By Step
- Key Tips for Fluffy, Flavorful Mediterranean Rice
- Serving Suggestions
- Storage
- FAQs
- Can I use a different type of rice if I don’t have Basmati?
- Is it really necessary to soak the rice first?
- How do I adapt this recipe for a rice cooker?
- More Rice Recipes
- Recipe
- Comments
Reader Comments
Made this rice and this was so delicious, thanks!
Amanda Scarlati
this rice was so tasty and full of flavour!
Nancy
This is a super easy one-pot meal that tastes so good, you’ll want to make it over and over again.
Making this Mediterranean rice is almost as simple as cooking plain rice—once your ingredients are ready to go.
The rice is sautéed with onion, garlic, and spices, then simmered in chicken stock until tender and fluffy, and finished with fresh herbs.
It can be served as a satisfying meal on its own or as a side dish. You can also make it vegetarian or vegan by using vegetable stock instead of chicken stock and leaving out the butter.
Best rice to use
Long-grain white Basmati rice is the best kind of rice for this recipe. It tends to cook up fluffy with separate grains, without sticking together.
Ingredients Needed
Here’s what you’ll need to make this Mediterranean rice, plus a few quick notes to help you nail it. Scroll down to the recipe card for the exact measurements.
Olive oil + butter: I like using both extra virgin olive oil and butter for the best flavor. The butter adds richness and depth, while the olive oil keeps things balanced. Want a more buttery taste? Go all in with just butter. Looking for a lighter option? Stick with olive oil only.
Onion + garlic: These two are the flavor foundation—don’t skip them!
Fresh jalapeño: Adds a gentle kick and a nice pop of flavor without overwhelming the dish.
Ground turmeric: A key ingredient! Just a little bit gives the rice that beautiful golden color and a subtle earthy flavor.
Basmati rice: Like I mentioned earlier, basmati is perfect for this dish. I go for good-quality, uncooked long-grain white basmati—it cooks up nice and fluffy every time. You can find it easily in most supermarkets since it’s such a popular variety.
Stock/broth: I used homemade chicken stock, but any low-sodium store-bought broth works just fine. You can also use chicken bouillon dissolved in water. For a vegetarian or vegan version, go with vegetable broth instead.
Ground cumin: Adds depth and warmth to the flavor base.
Salt and pepper: Just to season the rice to taste.
Cilantro (coriander leaves): Brings a fresh pop of flavor and a bit of color. Parsley works great too if that’s what you have.
Golden raisins (optional): Totally optional, but I love how they add a subtle sweetness and brighten up the dish with little bursts of color.
Instructions Step By Step
- Add the basmati rice to a large container and cover with water. Soak for 15–20 minutes, then rinse thoroughly and drain well using a sieve or fine colander. Set aside.
- Heat the olive oil and butter in a heavy-bottomed pot or pan over medium heat. Once the butter melts, add the onion and garlic. Sauté until the onion softens.
- Add the jalapeño, raisins, turmeric, ground cumin, pepper, and salt. Sauté for a few seconds.
- Add the soaked and drained rice. Gently sauté for 1–2 minutes, just until the rice is slightly toasted. Stir with a light hand to avoid breaking the grains.
- Add chicken stock and chopped cilantro and stir to mix. Bring the rice to a boil over high flame. Once the water on the surface of the rice dries up, reduce the flame to the lowest, cover and cook for 10 minutes.
- Your Mediterranean yellow rice is ready. Turn off the heat, sprinkle with a bit more cilantro if you like, and let it sit covered for 5 minutes.
- Fluff gently and serve warm. Enjoy!
Key Tips for Fluffy, Flavorful Mediterranean Rice
Use the right ratio: The ideal rice-to-liquid ratio is 1:2. For every 1 cup of uncooked rice, use 2 cups of liquid.
Soak before cooking: Soak the rice for 15–20 minutes. This helps it cook up light and fluffy.
Rinse thoroughly: Wash the rice well to remove surface starch—this helps prevent it from becoming sticky.
Sauté for extra flavor: Gently sauté the rice for 1–2 minutes before adding the stock. It enhances the aroma and taste.
Use stock, not water: Cooking the rice in stock adds a rich, savory flavor—don’t skip this step!
Serving size guide: 1 serving = 1 cup cooked rice = ½ cup uncooked rice.
Serving Suggestions
This yellow rice makes a tasty companion to all kinds of Mediterranean-inspired meals. It pairs wonderfully with grilled or roasted chicken, seafood, and all sorts of chicken skewers or kebabs. I especially love serving it with dishes like my Chicken Adana Kebab, Chicken Boti Kabab, or Chicken Korma . It’s a simple, flavorful side that works for both everyday dinners and special occasions.
Storage
You can make this Mediterranean rice ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. When you're ready to serve, add a splash of stock or water and reheat it in the microwave (in a microwave-safe bowl) or on the stovetop.
Just be sure the rice is heated all the way through before serving for the best texture and flavor.
This dish also freezes well. Let any leftover rice cool completely to room temperature before transferring it to a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw it overnight in the refrigerator, then warm it up as mentioned above.
FAQs
Can I use a different type of rice if I don’t have Basmati?
Basmati rice is preferred for its fluffiness, but you can also use other types like Jasmine, white, or brown rice. The key is to keep the grains from sticking together, which is why long grain rice is usually recommended. If you’re using short grain rice, just be sure to adjust the cook time for the best results.
Is it really necessary to soak the rice first?
Soaking the rice helps soften the grains and allows them to absorb flavors from the stock and spices more effectively. It’s a useful step in many rice dishes, and soaking for at least 15 to 20 minutes is recommended for the best results.
How do I adapt this recipe for a rice cooker?
A rice cooker is a great option for this recipe. Start by soaking the rice, then sauté the onions, garlic, jalapeños, raisins, and spices as usual. Transfer the sautéed mixture to the rice cooker, add the soaked and drained rice, and pour in the chicken or vegetable stock. Use a 1:2 rice-to-liquid ratio, and set the cooker to the appropriate setting. Once it finishes cooking, let the rice sit for about 5 minutes before serving.
More Rice Recipes
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
Easy Mediterranean Yellow Rice
Ingredients
- 1 cup long grain white basmati rice uncooked
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ½ medium-sized onion chopped
- 2 garlic cloves minced
- 1 fresh jalapeno seeded and chopped
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons golden raisins optional
- 2 cups low-salt chicken stock or vegetable stock
- 2 tablespoons fresh cilantro or parsley, chopped
- ½ teaspoon salt or as required
Instructions
- Add the basmati rice to a large container and cover with water. Soak for 15–20 minutes, then rinse thoroughly and drain well using a sieve or fine colander. Set aside.
- Heat the olive oil and butter in a heavy-bottomed pot or pan over medium heat. Once the butter melts, add the onion and garlic. Sauté until the onion softens.
- Add the jalapeño, raisins, turmeric, ground cumin, pepper, and salt. Sauté for a few seconds.
- Add the soaked and drained rice. Gently sauté for 1–2 minutes, just until the rice is slightly toasted. Stir with a light hand to avoid breaking the grains.
- Add chicken stock and chopped cilantro and stir to mix. Bring the rice to a boil over high flame. Once the water on the surface of the rice dries up, reduce the flame to the lowest, cover and cook for 10 minutes.
- Add chicken stock and chopped cilantro and stir to mix. Bring the rice to a boil over high flame. Once the water on the surface of the rice dries up, reduce the flame to the lowest, cover and cook for 10 minutes.
- Your Mediterranean yellow rice is ready. Turn off the heat, sprinkle with a bit more cilantro if you like, and let it sit covered for 5 minutes.
- Fluff gently and serve warm. Enjoy!
Amanda Scarlati says
Made this rice and it was so delicious, thanks!
April West says
Can I substitute basmati brown rice. I know it does take longer to cook but it should come out the same right?
nancy says
this rice was so tasty and full of flavour!