I love Arroz imperial (Imperial Rice)! It is seriously so good, but I am not surprised given that it combines layers of yellow rice, shredded chicken and melted cheese. How could combining all that yummy goodness in one dish not be the perfect dish? It was love at first bite for my family and I which is why they are always asking me to make it. Given our love for this Cuban lasagna, I wanted to share this great recipe with you all. You guys, it is so good!!!!
Arroz Imperial, a beloved dish in Cuban cuisine, boasts a rich history intertwined with the island’s cultural tapestry. This decadent casserole-style rice dish is a culinary masterpiece, blending layers of fluffy rice, savory chicken, creamy mayonnaise, and gooey melty cheese, all baked to golden perfection. Its origins can be traced back to Cuba’s colonial past, where it evolved from Spanish and African influences, reflecting the diverse heritage of the region.
Today, Arroz Imperial stands as a symbol of celebration and togetherness, often gracing tables during festive occasions and family gatherings. With its irresistible combination of flavors and textures, this hearty dish continues to captivate taste buds and evoke a sense of nostalgia for generations of food enthusiasts. So, without further ado, here is the Arroz Imperial (Imperil Rice) Recipe.
Arroz Imperial Recipe
Ingredients
- 2-3 lbs. Boneless Skinless Chicken Breast Tenderloins (I use 1 package per person)
- 2 cups long grain white rice
- 2 cups mozzarella cheese
- 2 tbsp. Goya Sofrito mixture – Tomato cooking base
- 2 tbsp. Minced Garlic
- 7 tbsp. mayonnaise
- 3 small cans of tomato sauce (24 ounces)
- 2 tbsp. Complete Seasoning
- Salt & Pepper, to taste
- Chicken Flavor Bouillon
- 3-4 tbsp Extra Virgin Olive Oil
- 2 packets “Sazon Goya” seasoning packets
- 2 tsp. “Amarillo Yellow Coloring” seasoning
- Pimento peppers (for garnish)
Directions
- Remove chicken from packaging, rinse and place in the pressure cooker with enough water to cover the chicken. Add 1 tbsp. of Complete Seasoning, 1 packet of Sazon and salt and pepper (to taste). Cook for 45 minutes.
- Once the chicken is done, remove the chicken and keep the broth (you’ll be using it to make your rice). After the chicken has cooled a bit, shred the chicken using a fork and set aside.
- Begin cooking the 2 cups of rice so that it is cooking while you finish preparing the chicken. Wash the rice and add 8 cups of the chicken broth water to the rice, stir. Add chicken bouillon and your yellow food coloring (which will give it its color). I use a rice cooker, so if you do the same just set it to cook. If you are preparing it on the stove, bring rice to a boil, then cover and reduce to a simmer for about 20 minutes, until the rice is cooked.
- In a saucepan, sauté the minced garlic and sofrito in a tiny bit of olive oil. Then add the can of tomato sauce. Mix and add the chicken reduce to medium heat and cook for about 5 minutes. Set aside the chicken.
- Preheat the oven to 350 degrees.
- Once the rice is done, let it cool for a bit. Once the temperature has gone down begin to mix the cooked rice in the mayo one tablespoon at a time. Make sure it is mixed well.
- Spread half of the rice mixture into a square, oven safe 9 x 13-inch pan. Add a layer using the chicken (placing it over the rice. Add another layer by using the remaining rice on top of the chicken. Add the final even layer by using the mozzarella cheese on top of the rice.
Bake for 15-20 minutes or until cheese is melted and is golden brown. - Add pimento peppers for garnish.
- Serve and enjoy.
Arroz Imperial (Imperial Rice)
Chicken and rice dish made with Hispanic flavors and cheese.
Ingredients
- 2-3 lbs. Boneless Skinless Chicken Breast Tenderloins (I use 1 package per person)
- 2 cups long grain white rice
- 2 cups mozzarella cheese
- 2 tbsp. Goya Sofrito - Tomato cooking base
- 2 tbsp. Minced Garlic
- 7 tbsp. mayonnaise
- 3 small cans of tomato sauce (24 ounces)
- 2 tbsp. Complete Seasoning
- Salt & Pepper, to taste
- Chicken Flavor Bouillon
- 3-4 tbsp Extra Virgin Olive Oil
- 2 packets “Sazon Goya” seasoning packets
- 2 tsp. “Amarillo Yellow Coloring” seasoning
- Pimento peppers (for garnish)
Instructions
- Remove chicken from packaging, rinse and place in the pressure cooker with enough water to cover the chicken. Add 1 tbsp. of Complete Seasoning, 1 packet of Sazon and salt and pepper (to taste). Cook for 45 minutes.
- Once the chicken is done, remove the chicken and keep the broth (you'll be using it to make your rice). After the chicken has cooled a bit, shred the chicken using a fork and set aside.
- Begin cooking the 2 cups of rice so that it is cooking while you finish preparing the chicken. Wash the rice and add 8 cups of the chicken broth water to the rice, stir. Add chicken bouillon and your yellow food coloring (which will give it its color). I use a rice cooker, so if you do the same just set it to cook. If you are preparing it on the stove, bring rice to a boil, then cover and reduce to a simmer for about 20 minutes, until the rice is cooked.
- In a saucepan, sauté the minced garlic and sofrito in a tiny bit of olive oil. Then add the can of tomato sauce. Mix and add the chicken reduce to medium heat and cook for about 5 minutes. Set aside the chicken.
- Preheat the oven to 350 degrees.
- Once the rice is done, let it cool for a bit. Once the temperature has gone down begin to mix the cooked rice in the mayo one tablespoon at a time. Make sure it is mixed well.
- Spread half of the rice mixture into a square, oven safe 9 x 13-inch pan. Add a layer using the chicken (placing it over the rice. Add another layer by using the remaining rice on top of the chicken. Add the final even layer by using the mozzarella cheese on top of the rice.
- Bake for 15-20 minutes or until cheese is melted and is golden brown.
- Add pimento peppers for garnish.
- Serve and enjoy.
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Looks like a wonderful dish.