In a 4-quart saucepot, melt 2 tablespoons of butter over medium heat. Add 1 finely diced onion and 2 minced garlic cloves, sautéing for 3-5 minutes until they turn translucent and fragrant.

Stir in 1 cup of dried long-grain white rice, ensuring that each grain is well-coated with the aromatic butter mixture. Sauté the rice for about 2-3 minutes.

Pour in 2 cups of water and add 1 tablespoon of chicken base, 1 teaspoon of turmeric, and 1 teaspoon of adobo seasoning to the rice mixture. Stir well to combine.

Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and cook for 15-18 minutes.

After cooking, remove the saucepan from heat and let the rice steam undisturbed for an additional 5 minutes.

Fluff the Arroz Amarillo gently with a fork and stir in ¼ cup of chopped cilantro. Serve warm.