Arroz Imperial

Bring a taste of Cuba to your table with Arroz Imperial, a show-stopping layered rice casserole that's as hearty as it is flavorful. This vibrant dish features saffron-infused rice, tender shredded chicken cooked with aromatic spices and a medley of vegetables, and a creamy layer of mayonnaise for an irresistibly rich texture. Crowned with gooey melted mozzarella and vibrant green peas, every bite is packed with bold flavor and comforting goodness. Perfect for feeding a crowd, this baked casserole is garnished with bright slices of pimentos for a stunning presentation. Whether you're hosting a family gathering or looking to elevate weeknight dinners, Arroz Imperial is a one-pan masterpiece that'll leave everyone asking for seconds.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 8

Ingredients

• 2 cups uncooked long-grain rice
• 4 cups chicken broth
• 1 pinch saffron threads
• 3 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 1 medium red bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup mayonnaise
• 2 cups shredded mozzarella cheese
• 1 cup frozen green peas
• 1 jar pimentos, drained and sliced

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium saucepan, bring the chicken broth to a boil, add the saffron threads, and stir in the rice. Cover the pan, reduce the heat to low, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. Set aside.

Step 3

In a large pot, add the chicken breasts and enough water to cover them. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes, or until the chicken is cooked through. Remove from the pot, let cool slightly, then shred the chicken using two forks.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, cooking until the onion becomes translucent, about 5 minutes.

Step 5

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 6

Stir in the tomato paste, cumin, oregano, salt, and black pepper. Cook for another 2-3 minutes.

Step 7

Add the shredded chicken to the skillet, mixing well to coat the chicken with the onion and spices mixture. Remove from heat.

Step 8

In a 9x13-inch baking dish, create a layer of half of the cooked rice. Spread the entire chicken mixture over this rice layer.

Step 9

Add the mayonnaise over the chicken layer, spreading evenly.

Step 10

Sprinkle the frozen green peas over the mayonnaise layer.

Step 11

Cover with the remaining rice, pressing down gently to make an even layer.

Step 12

Top with the shredded mozzarella cheese, ensuring the entire surface is covered.

Step 13

Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

Step 14

Garnish with sliced pimentos before serving.

Nutrition Facts

Serving size	3006.3 grams (3006.3g)

Amount per serving	% Daily Value*
Calories	4701

Total Fat 200.30g	257%
Saturated Fat 48.70g	244%
Polyunsaturated Fat 4.00g
Cholesterol 722mg	241%
Sodium 9670mg	420%
Total Carbohydrate 427.20g	155%
Dietary Fiber 24.00g	86%
Total Sugars 37.80g
Protein 275.70g	551%

Vitamin D 5IU	26%
Calcium 2038mg	157%
Iron 21mg	116%
Potassium 4356mg	93%

*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.

Source of Calories

Fat: 39.1%

Protein: 23.9%

Carbs: 37.0%