Sugar-Free Arroz Imperial
Indulge in the vibrant flavors of *Sugar-Free Arroz Imperial*, a healthier take on the classic Cuban comfort dish. This rich and satisfying casserole layers tender, seasoned chicken breast with aromatic saffron-infused rice, sweet red peppers, peas, and melty mozzarella cheese—all without added sugar. Perfectly balanced with earthy spices like cumin, paprika, and oregano, this dish delivers bold flavors in every bite. The recipe is straightforward, featuring a delightful combination of stovetop and oven cooking, making it ideal for family gatherings or meal prep. Served with a squeeze of fresh lime, this low-sodium, sugar-free alternative is a wholesome and crowd-pleasing favorite that sacrifices none of the traditional charm.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 4 tablespoons Olive oil
- 1 large Onion, chopped
- 1 medium Red bell pepper, chopped
- 3 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 0.5 teaspoon Saffron threads
- 2 cups Long-grain white rice
- 4 cups Chicken broth, low sodium
- 1 cup Frozen peas
- 2 cups Shredded mozzarella cheese
- 1 whole Lime, wedges for serving
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
Instructions
Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt, black pepper, and paprika.
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 5-7 minutes per side. Remove from the pan and set aside to cool slightly.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion, red bell pepper, and garlic until the onion becomes translucent, about 5 minutes.
Stir in the tomato paste, oregano, ground cumin, and saffron threads. Cook for another 2 minutes until fragrant.
Add the rice to the skillet and stir-fry for about 2 minutes to coat the rice with the spices.
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and let simmer for 18-20 minutes or until the rice is tender.
Once the rice is cooked, stir in the frozen peas and let them cook for 2 minutes.
Shred the cooked chicken, distributing it evenly in an ovenproof casserole dish.
Layer the rice and vegetable mixture over the chicken.
Sprinkle the shredded mozzarella cheese over the rice.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and golden brown.
Serve hot with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
2694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 5945 mg | 258% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 27.6 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1906 mg | 147% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2687 mg | 57% | |
*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.
