Begin by peeling and dicing the large carrot, and finely chop the red onion. This will ensure even cooking and distribution of flavors.
In a large skillet, heat the 3 tablespoons of olive oil over medium heat. Allow the oil to warm up, but be careful not to let it smoke.
Add the chopped red onion to the skillet. Sauté for about 3-4 minutes until the onions become translucent. Then, add the diced carrot and cook for another 5 minutes, stirring occasionally, until the carrot is tender.
Once the vegetables are cooked, add the 6 cups of cooked white rice to the skillet. Use a wooden spoon to gently mix everything together.
Pour in 1 cup of vegetable broth, stirring to combine. Allow the mixture to simmer for about 5-7 minutes. This will help the rice absorb the flavors and moisture from the broth.
Once the rice is heated through and the flavors melded, remove the skillet from the heat. Garnish with minced parsley before serving. Enjoy your Arroz Amarillo warm alongside your favorite dishes.
