Start by gathering all your ingredients. Wash and rinse your rice thoroughly under cold water until the water runs clear. This step helps to remove excess starch, ensuring that your rice will be fluffy when cooked.

In a Dutch oven or a saucepan with a lid, heat the olive oil over medium-high heat. Once hot, add in the diced onion and green bell pepper. Cook for about 5 minutes, stirring occasionally until the onions turn translucent. Add the minced garlic and sauté for an additional minute until the garlic is fragrant.

Next, stir in the sliced pimentos along with the tomato sauce, mixing well to combine. Allow this mixture to cook together for one minute, then add in your rinsed rice, water, and chicken bouillon cube. Sprinkle in the Bijol (or turmeric), bay leaf, and season with salt and pepper—start with about 1/4 teaspoon of salt, as you can always adjust later.

Bring the mixture to a vigorous boil. Once boiling, reduce the heat to low. Cover the pot firmly with the lid and let it simmer. This is crucial—don’t lift the lid at all during this time. You want to keep all that flavorful steam locked in! Cook until the rice absorbs all the liquid and is tender, which should take about 15 minutes.

After your rice has cooked, remove it from the heat but keep the lid on for another 5 to 10 minutes. This resting period allows the rice to firm up and ensures it's evenly cooked.

When you’re ready to serve, remove the bay leaf and use a fork to fluff the rice gently. Avoid using a spoon, as that can make the rice mushy. There you go—an easy and vibrant arroz amarillo!