Heart-Healthy Arroz Imperial

Reimagine a Cuban classic with a nutritious twist in this **Heart-Healthy Arroz Imperial** recipe! Bursting with flavor and better-for-you ingredients, this wholesome dish swaps traditional white rice for nutty brown rice and layers it with tender, seasoned chicken breast, vibrant vegetables, and a fragrant blend of turmeric, cumin, and oregano. A light sprinkling of mozzarella cheese provides the perfect melt, while fresh cilantro adds a burst of brightness just before serving. Baked to golden perfection, this crowd-pleasing, oven-finished casserole combines bold Latin-inspired flavors with heart-friendly choices like extra virgin olive oil and low-sodium broth. Perfect for weeknight dinners or meal prep, this one-pan wonder will have everyone coming back for seconds!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Rinse the brown rice in cold water and set aside.

Step 2

Cut the chicken breast into bite-sized pieces.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add the chicken pieces and cook until they are lightly browned and cooked through, about 8-10 minutes. Remove the chicken and set aside.

Step 5

In the same skillet, add the remaining tablespoon of olive oil.

Step 6

Add the chopped onion, bell pepper, and minced garlic, and sauté until they are soft and fragrant, about 5 minutes.

Step 7

Add the rinsed brown rice to the skillet and stir well to coat it in the oil and vegetables.

Step 8

Pour in the chicken broth and add the turmeric, cumin, oregano, salt, and black pepper. Stir to combine.

Step 9

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.

Step 10

Stir in the cooked chicken, then add the frozen peas and stir everything together.

Step 11

Preheat your oven to 350°F (175°C).

Step 12

Transfer the rice mixture to a 9x13 inch baking dish.

Step 13

Sprinkle the light shredded mozzarella cheese evenly over the top.

Step 14

Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.

Step 15

Remove the dish from the oven and let it cool slightly. Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	2447.5 grams (2447.5g)

Amount per serving	% Daily Value*
Calories	2030

Total Fat 70.50g	90%
Saturated Fat 21.70g	109%
Polyunsaturated Fat NaNg
Cholesterol 446mg	149%
Sodium 2573mg	112%
Total Carbohydrate 151.50g	55%
Dietary Fiber 23.80g	85%
Total Sugars 24.90g
Protein 201.10g	402%

Vitamin D 23IU	114%
Calcium 1057mg	81%
Iron 14mg	76%
Potassium 2571mg	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.

Source of Calories

Fat: 31.0%

Protein: 39.3%

Carbs: 29.6%