This golden garlic rice (Spanish Rice) is fluffy, tender, vibrant, and packed with aromatic garlic flavor—a delicious, versatile vegan side dish.  Stovetop, Instant Pot, and Rice Cooker methods included!

Ingredients – ¼ C of neutral oil your choice – 1 Tbsp of achiote powder – 1 small head of garlic peeled and minced – 2 C of long-grain white rice – 3 ½ C of vegetable broth – Salt to taste – Zest of one large orange (optional)

Instructions – In a large, heavy-bottomed stock pot, combine oil, achiote powder and chopped garlic. Saute over medium heat for about one minute, until garlic has softened (but is not browning). – Add uncooked rice to the pot. Stir until rice is evenly coated with oil.

Instructions – Add vegetable broth and orange zest (if using) to the pot. Stir well. Bring to a boil, reduce heat to low, cover with lid and simmer for 20-25 minutes, until rice is tender and has absorbed all the broth. – Remove the pot from heat. Leaving the lid in place, allow rice to steam in the pot for 5 minutes. Remove the lid and fluff with a fork.

Storing Leftovers: Allow the cooked vegan yellow rice to cool, and store any leftovers in an airtight container in the refrigerator for up to 4 days. Alternatively, freeze it (in a container or Ziplock/Stasher bags) for up to 2 months, allowing it to thaw overnight in the fridge when needed.