Begin by peeling and dicing the large carrot into small, even pieces. Next, chop the large red onion finely.
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced red onion and sauté until translucent, about 5 minutes. Then, add the diced carrot and continue to sauté for another 3-4 minutes.
Stir in the cooked white rice, ensuring that the rice is evenly coated with the oil and vegetables.
Pour in the vegetable broth, stirring to combine. Allow the mixture to simmer gently.
Season with salt and pepper to taste. Remove from heat, and garnish with the minced parsley.
Transfer to a serving dish and enjoy your Arroz Amarillo!
