Yellow rice is a very popular traditional dish in several Latin American countries, known for its unique flavor and vibrant color. Its origin dates back to the combination of indigenous and Spanish influences during the colonial era, where spices and culinary techniques merged to create emblematic recipes. In countries like Colombia, Venezuela, and Ecuador, yellow rice is a common side dish in family meals and festivities, while in Peru and Cuba it is also called "turmeric rice" or "colored rice." Each region adds slight variations, but the common base is the use of turmeric or annatto to achieve that characteristic golden color.
In other Latin American countries, yellow rice may have different names, but it generally maintains its essence: a rice seasoned with spices that provide flavor and color, often accompanied by raisins or nuts for a sweet touch. This recipe is an example of how traditional cuisine adapts and preserves the cultural legacy in every home.
