Easy Caribbean Yellow Rice – Vibrant Flavor with Turmeric

This Caribbean yellow rice is vibrant, flavorful, and easy to whip up. It gets its bold color from turmeric, not saffron, making it a budget-friendly side that still brings all the vibes. Whether you’re pairing it with stewed meats or grilled fish, this rice shows up and shows out.

This rice takes me right back to Sunday lunches in Trinidad—bright yellow, full of flavor, and always alongside something stewed or fried. No saffron needed, just turmeric and plenty of taste.

What is Caribbean yellow rice

Caribbean yellow rice is a well-seasoned rice dish made vibrant with turmeric. While some recipes may use saffron, many island homes stick with turmeric to bring that signature color and subtle earthy flavor. It’s often cooked with aromatics like onion and garlic, and served alongside stewed meats, fried fish, or other hearty mains.

How to make yellow rice

Ingredients

The full list of ingredients is in the recipe card below, but let’s talk about the key players and why they matter:

The Base

• Jasmine rice – Fragrant and light, perfect for soaking up flavor without clumping. No need to rinse here—we’re going all in on the starch to help bind the dish just a bit.

The Color & Flavor

• Turmeric powder – This is where the signature yellow color comes from. It adds a warm, earthy note and that unmistakable golden glow.
• Fresh thyme – Classic Caribbean seasoning that brings depth and that “just like home” flavor.
• Garlic & shallot (or pimento) – These aromatics form the foundation of the dish, building layers of flavor.

Veggies

• Red and green bell peppers – Add sweetness, crunch, and color contrast.
• Carrots & celery – For subtle sweetness and texture, plus a little soup-style nostalgia.

Heat (with control)

• Scotch bonnet peppers – Add that signature Caribbean kick without overpowering. Toss them in whole for flavor, not fire—just don’t burst them!

Oil + Liquid

• Coconut oil + olive oil – A blend that brings nuttiness from the coconut and richness from the olive oil.
• Vegetable stock or bouillon + water – This flavors the rice while it cooks and helps everything steam to tender perfection.

Optional Sweetness

• Raisins – Totally optional, but a touch of sweet works beautifully with the spice and herbs. A little sweet-salty moment, if you’re into that.

To Finish

• Salt and black pepper – To bring it all together and balance out the flavors.

Instructions

1. Heat the oils In a pot over medium-low heat, warm the coconut oil and olive oil together.
2. Sauté the aromatics
   Add the garlic, bell peppers, carrots, celery, and shallot (or pimento). Sauté until the vegetables are softened and slightly translucent.
3. Add the seasonings
   Sprinkle in the turmeric and toss in the thyme. Stir everything until the vegetables are well coated and the turmeric starts blooming in the oil.
4. Add the rice
   Stir in the jasmine rice so it’s well mixed with the veggies and seasoning.
5. Pour in the liquid
   Add the vegetable stock (or water and bouillon combo). Stir gently to combine.
6. Add extras
   Drop in the whole scotch bonnet peppers and raisins (if using). Give it one final stir, then cover the pot with a tight-fitting lid.
7. Steam until done
   Reduce the heat to low and let the rice steam for about 20 minutes. Try not to open the lid too often and definitely don’t burst the peppers unless you like it hot-hot.
8. Fluff and serve
   Once the rice is cooked and the liquid is absorbed, fluff with a fork and remove the thyme sprigs and scotch bonnet. Serve warm.

Tips & Variations

• Don’t burst the pepper!
  That scotch bonnet adds flavor just by sitting there. If it bursts, you’re in for a spicy surprise. Leave it whole and let it steam gently with the rice.
• Foil trick for fluffier rice
  If your pot lid doesn’t seal tightly, cover the pot with foil first, then place the lid on top. This helps trap the steam and gives you perfectly cooked rice.
• Make it a one-pot veggie dish
  Skip the sides and bulk it up with pigeon peas, corn, or even chopped spinach for a heartier, meatless main.
• No jasmine rice?
  You can sub with basmati or long grain white rice. Just keep an eye on the liquid ratio and cooking time, as different grains cook differently.
• Add extra sweetness or crunch
  A handful of raisins gives a sweet contrast, while toasted nuts (like cashews or almonds) can add texture.

Storage & Reheating

Storage:
Once cooled, store leftover yellow rice in an airtight container in the fridge. It’ll keep well for up to 4 days.

Reheating:
To reheat, sprinkle a little water over the rice and warm it in the microwave or on the stovetop over low heat. Cover it while reheating to trap steam and bring the rice back to life. Fluff with a fork before serving.

Rice Pairings

This yellow rice is the perfect sidekick to bold Caribbean mains. Pair it with:

• Stewed chicken – That rich, saucy goodness meets the fluffy, seasoned rice.
• Fried or grilled fish – Especially something like king fish or snapper.
• Curry dishes – From curry channa to curry shrimp, this rice soaks up every drop.
• Callaloo or bhaji – For a meatless combo that still brings the flavor.

And of course, don’t forget a little pepper sauce on the side (because we doh play bland).

Frequently Asked Questions

Recipe