Low Sodium Arroz Imperial
Indulge in the vibrant flavors of Cuban-inspired comfort food with this Low Sodium Arroz Imperial recipe, a healthier twist on a classic favorite. Perfectly seasoned shredded chicken, cooked in fragrant low sodium tomato sauce with hints of cumin and paprika, is layered between fluffy, tender long-grain white rice and vibrant green peas, then topped with gooey, melted low-fat mozzarella cheese. Light on sodium but packed with rich, savory flavors, this dish is baked to golden perfection with a touch of unsalted butter for added indulgence. Ideal for family dinners or meal prepping, this one-dish wonder offers all the satisfying layers of textures and tastes you crave in a low-sodium casserole. It’s a wholesome, satisfying meal that proves you don’t need salt to enjoy bold flavor!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 6 cups low sodium chicken broth
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 garlic cloves, minced
- 1 cup low sodium tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 2 cups long-grain white rice
- 1 cup frozen peas
- 1.5 cups shredded low-fat mozzarella cheese
- 2 tablespoons unsalted butter
- 0.5 teaspoon freshly ground black pepper
Instructions
Fill a large pot with the low sodium chicken broth and add the boneless, skinless chicken breasts. Bring to a boil over medium-high heat, then lower the heat and let simmer for about 20 minutes, or until the chicken is cooked through.
Remove the cooked chicken breasts from the pot, allowing them to cool slightly before shredding with two forks. Reserve the broth for later use.
In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and green bell pepper. Sauté for about 5 minutes until softened.
Stir in the minced garlic, allowing the mixture to cook for an additional minute until fragrant.
Add the low sodium tomato sauce, ground cumin, and ground paprika to the skillet. Stir to combine and let simmer for 5 minutes.
Add the shredded chicken to the skillet, mixing thoroughly to coat with the sauce. Reduce heat to low and set aside.
In a separate pot, combine the reserved chicken broth (with enough water to make 4 cups of liquid, if needed) with the long-grain white rice. Bring it to a boil, then reduce the heat to low, cover, and cook for 18-20 minutes, or until rice is tender and liquid is absorbed.
Preheat your oven to 350°F (175°C).
In a baking dish, spread half of the cooked rice as the bottom layer. Evenly distribute the chicken mixture over the rice. Then, spread the frozen peas over the chicken.
Cover the peas with the remaining rice, creating an even top layer.
Sprinkle the shredded low-fat mozzarella cheese on top of the rice.
Dot the top with small pieces of unsalted butter and sprinkle with freshly ground black pepper.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5 minutes to brown the cheese slightly.
Let the Arroz Imperial sit for 10 minutes before serving.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3863 mg | 168% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 22.0 g | ||
| Protein | 254.3 g | 509% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4075 mg | 87% | |
*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.
