Start by peeling and finely chopping the large carrot and large red onion. The smaller you chop these vegetables, the more they will infuse their flavors into the rice.
In a large pot, heat the 3 tablespoons of olive oil over medium heat. Once hot, add the chopped red onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the chopped carrot and continue to cook for another 5 minutes, stirring occasionally.
Once the vegetables are soft and fragrant, add the 6 cups of cooked white rice to the pot. Stir well to combine the rice with the sautéed vegetables, allowing the flavors to meld.
Pour in 1 cup of vegetable broth, stirring continuously to ensure the rice absorbs the liquid evenly. This will help to infuse the rice with flavor and moisture.
Add salt to taste and any additional spices you prefer. Allow the mixture to simmer for about 10 minutes, stirring occasionally. If the rice seems dry, add more vegetable broth as needed.
Once the rice is heated through and has absorbed the flavors, remove it from the heat. Sprinkle the minced parsley over the top for a fresh finish. Serve warm and enjoy your delicious Arroz Amarillo!
