Dairy-Free Arroz Imperial
Dairy-Free Arroz Imperial is a vibrant and hearty twist on the classic Cuban casserole, offering a completely dairy-free alternative while keeping all the bold flavors intact. This one-pan dish combines tender shredded chicken, aromatic spices like cumin, smoked paprika, and turmeric, and fluffy white rice simmered with tomato puree and chicken broth. A creamy layer of dairy-free mayonnaise adds richness without compromising those with dietary restrictions, while pimentos provide a colorful garnish for an elegant finish. Perfect for family dinners or special occasions, this recipe is both comforting and crowd-pleasing, with its golden-baked topping and satisfying combination of textures. Ready in just about an hour, it’s a flavorful fusion of tradition and modern dietary needs that everyone can enjoy. Perfect for searches on "dairy-free casserole recipes," "easy arroz imperial," or "Cuban chicken rice dish."
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 medium Yellow onion, chopped
- 1 medium Red bell pepper, chopped
- 3 pieces Garlic cloves, minced
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric
- 1 cup Tomato puree
- 2 cups Chicken broth
- 1.5 cups White rice
- 0.5 cup Frozen peas
- 0.5 cup Dairy-free mayonnaise
- 0.25 cup Sliced pimentos, for garnish
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add chopped onion and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.
4. Stir in the minced garlic, salt, black pepper, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
5. Add the tomato puree and chicken broth. Stir to combine and bring to a simmer.
6. Stir in the white rice and frozen peas. Return the cooked chicken to the skillet, placing it on top of the rice mixture.
7. Cover the skillet and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
8. Once cooked, remove the chicken breasts and shred using two forks. Stir the shredded chicken back into the rice mixture.
9. Transfer the rice and chicken mixture to a 9x13-inch baking dish. Spread the dairy-free mayonnaise evenly over the top.
10. Garnish with sliced pimentos and transfer the baking dish to the preheated oven.
11. Bake for 10 minutes, or until the top is slightly browned and set.
12. Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts
Calories |
2408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6034 mg | 262% | |
| Total Carbohydrate | 145.5 g | 53% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 30.1 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3383 mg | 72% | |
*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.
