Low Fat Arroz Imperial
Indulge guilt-free with this savory and satisfying **Low Fat Arroz Imperial**, a healthier take on the classic Cuban casserole. Packed with tender shredded chicken, aromatic spices like cumin and turmeric, and fluffy long-grain rice, this dish is elevated with a creamy, tangy blend of low-fat Greek yogurt and mayonnaise. Layers of vibrant vegetables, like sautéed red bell peppers and peas, add both nutrients and bursts of color, while a topping of melted part-skim mozzarella cheese ensures comfort-food appeal. With this lighter, low-fat version, you can enjoy all the bold flavors and creamy textures of Arroz Imperial without compromising your health goals. Perfect for family dinners or meal prepping, this balanced one-dish wonder is as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups low sodium chicken broth
- 2 tablespoons olive oil
- 1 chopped large onion
- 1 chopped red bell pepper
- 3 minced garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 2 cups white long-grain rice
- 1 cup frozen peas
- 1 cup low-fat plain Greek yogurt
- 0.5 cup low-fat mayonnaise
- 1 cup shredded part-skim mozzarella cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the chicken breasts in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is cooked through. Remove the chicken and let it cool, reserving the broth.
Shred the cooled chicken using two forks and set aside.
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, red bell pepper, and garlic. Sauté until the onion is translucent, about 5 minutes.
Stir in the cumin and turmeric, allowing them to toast for 1 minute.
Add the rice to the saucepan and stir to coat with the aromatics. Pour in 3 cups of the reserved chicken broth, reserving the rest for later use.
Bring the mixture to a boil, reduce to a simmer, cover, and cook for 15 minutes. Add the peas, cover again, and cook for another 3-5 minutes until the rice is tender and the liquid is absorbed.
In a bowl, combine the low-fat Greek yogurt and low-fat mayonnaise. Mix until smooth to create a creamy sauce.
Preheat the oven to 350°F (175°C).
In a 9x13 inch baking dish, spread half of the cooked rice mixture. Layer with the shredded chicken and half of the creamy sauce. Top with the remaining rice.
Spread the remaining creamy sauce over the top layer of rice, then sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Let the dish cool for a few minutes before serving. Enjoy your lighter, delicious Arroz Imperial!
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 19.1 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5520 mg | 240% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 39.8 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1373 mg | 106% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3350 mg | 71% | |
*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.
