Arroz Imperial
Treat your taste buds to the delightful flavors of **Arroz Imperial**, a classic Cuban dish that combines layers of saffron-infused rice, tender shredded chicken, and rich, creamy mayonnaise—topped with gooey mozzarella cheese for the ultimate comfort food experience. This hearty casserole-style recipe is infused with bold seasonings like cumin, oregano, and garlic, while colorful additions like red bell pepper, green peas, and pimentos bring vibrant texture and flavor to every bite. Perfect for feeding a crowd, this dish is baked to golden perfection, making it a show-stopping centerpiece at any family gathering or dinner party. If you're craving a satisfying and flavorful meal, Arroz Imperial is the perfect way to bring a taste of Cuba to your table! Keywords: Cuban cuisine, saffron rice, layered casserole, chicken and rice recipe, comfort food.
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Recipe Information
Ingredients
- 2 cups uncooked long-grain rice
- 4 cups chicken broth
- 1 pinch saffron threads
- 3 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup mayonnaise
- 2 cups shredded mozzarella cheese
- 1 cup frozen green peas
- 1 jar pimentos, drained and sliced
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan, bring the chicken broth to a boil, add the saffron threads, and stir in the rice. Cover the pan, reduce the heat to low, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. Set aside.
In a large pot, add the chicken breasts and enough water to cover them. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the chicken is cooked through. Remove from the pot, let cool slightly, then shred the chicken using two forks.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, cooking until the onion becomes translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the tomato paste, cumin, oregano, salt, and black pepper. Cook for another 2-3 minutes.
Add the shredded chicken to the skillet, mixing well to coat the chicken with the onion and spices mixture. Remove from heat.
In a 9x13-inch baking dish, create a layer of half of the cooked rice. Spread the entire chicken mixture over this rice layer.
Add the mayonnaise over the chicken layer, spreading evenly.
Sprinkle the frozen green peas over the mayonnaise layer.
Cover with the remaining rice, pressing down gently to make an even layer.
Top with the shredded mozzarella cheese, ensuring the entire surface is covered.
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish with sliced pimentos before serving.
Nutrition Facts
Calories |
4499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.6 g | 260% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 8345 mg | 363% | |
| Total Carbohydrate | 376.0 g | 137% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 33.9 g | ||
| Protein | 273.2 g | 546% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1981 mg | 152% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
