Heart-Healthy Arroz Imperial
Elevate your mealtime with this Heart-Healthy Arroz Imperial, a vibrant twist on the traditional Cuban classic designed with wellness in mind. Featuring nutrient-rich brown rice, lean chicken breast, and colorful vegetables like bell pepper and onion, this recipe packs plenty of flavor with aromatic spices like turmeric, cumin, and oregano. The dish is layered with wholesome ingredients and topped with light shredded mozzarella for a satisfying, cheesy finish—minus the guilt. Perfectly balanced with frozen peas and a garnish of fresh cilantro, this one-pot wonder is baked to golden perfection, making it a delightful centerpiece for family dinners or meal prep. Plus, with low-sodium chicken broth and heart-smart extra virgin olive oil, it’s ideal for those pursuing healthy eating habits without sacrificing flavor. Ready in just over an hour and serving six, this easy and comforting recipe is your go-to for wholesome indulgence!
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Recipe Information
Ingredients
- 2 cups brown rice
- 1 pound boneless, skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 cup light shredded mozzarella cheese
- 0.25 cup fresh cilantro, chopped
Instructions
Rinse the brown rice in cold water and set aside.
Cut the chicken breast into bite-sized pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chicken pieces and cook until they are lightly browned and cooked through, about 8-10 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion, bell pepper, and minced garlic, and sauté until they are soft and fragrant, about 5 minutes.
Add the rinsed brown rice to the skillet and stir well to coat it in the oil and vegetables.
Pour in the chicken broth and add the turmeric, cumin, oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 35-40 minutes or until the rice is tender and most of the liquid is absorbed.
Stir in the cooked chicken, then add the frozen peas and stir everything together.
Preheat your oven to 350°F (175°C).
Transfer the rice mixture to a 9x13 inch baking dish.
Sprinkle the light shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool slightly. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 151.5 g | 55% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 24.9 g | ||
| Protein | 201.1 g | 402% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1057 mg | 81% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2571 mg | 55% | |
*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.
