Delicious Arroz Imperial: A Cuban Comfort Dish

Arroz Imperial (Imperial Rice)

Cook: 40 mins | Total: 2 hrs | Serves: 4 servings | Cuisine: cuban

Imagine pulling a golden-brown casserole from the oven, the rich aroma of seasoned chicken mingling with the savory scent of melted cheese wafting through your kitchen. This is Arroz Imperial, a beloved Cuban baked rice dish that transforms simple ingredients into a hearty meal that warms both the heart and the soul. Layered like a comforting casserole, this dish features parboiled rice enveloped in tender chicken, vibrant mixed vegetables, and a hint of garlic, all topped with a luscious layer of cheese that creates a delightful crust. As you slice into the Arroz Imperial, the distinct layers reveal themselves, each bite a perfect harmony of flavors and textures. The parboiled rice absorbs the savory essence of the chicken and vegetables, while the gooey cheese brings everything together in a delicious embrace. With its satisfying combination of ingredients, including vegetable oil and chicken base, this dish not only celebrates the richness of Cuban cuisine but also invites you to share it with loved ones. Get ready to make this comforting classic a staple in your home!

Arroz Imperial (Imperial Rice)

Ingredients

• 1 1/2 cups partially cooked rice
• 1/3 cup cooking oil
• 2 ounces assorted vegetables
• 1/2 tablespoon chopped garlic
• 1/2 tablespoon seasoning salt
• One whole chicken weighing 2 pounds
• 1/2 tablespoon chicken broth concentrate
• 1/2 tablespoon chopped garlic
• 1/2 tablespoon seasoning salt
• 1 tablespoon spreadable margarine
• 1/2 small onion, chopped
• 1/2 green bell pepper, chopped
• 1 teaspoon minced garlic
• 1/2 tablespoon chicken broth concentrate
• 1 teaspoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• A dash of chili powder
• 1 bay leaf
• 1 chopped plum tomato
• 1 tablespoon salad dressing
• 8 slices of mozzarella cheese
• Paprika, for garnish

Instructions

Step 1

For the yellow rice, mix the rice, vegetable oil, mixed vegetables, garlic, salt, and 1 1/2 cups water in a pot. Cook until fluffy, about 35 minutes.

Step 2

In a pot, combine chicken, chicken base, garlic, salt, and 2 1/2 cups of water. Cook for about 35 minutes, then remove the bones and skin before shredding the meat.

Step 3

In a pot, melt the margarine and sauté the onion, pepper, and garlic. Stir in the chicken base, tomato purée, and spices, then let it simmer for about an hour.

Step 4

Combine the shredded chicken with the Creole sauce and cook for 10 minutes. In a baking dish, layer mayonnaise, yellow rice, the chicken mixture, another layer of rice, and mozzarella. Broil until the cheese melts and lightly browns, then sprinkle with paprika.

Nutrition Information

calories: 844

fat: 73g

carbohydrate: 27g

protein: 58g

fiber: 3g

sugar: 3g

servingSize: 1 of 4 servings

Shop This Recipe

• Parboiled Rice
• Vegetable Oil
• Mixed Vegetables
• Minced Garlic
• One 2- Whole Chicken

My Tip

For the yellow rice, adding the mixed vegetables at the beginning helps infuse their flavors into the rice as it cooks. Just be sure to stir occasionally to prevent sticking and ensure even cooking!

Leftovers

To store your Arroz Imperial, let it cool completely before placing it in an airtight container; this helps maintain its moisture and flavor. When you're ready to enjoy leftovers, reheat in the oven at 350°F for about 20 minutes, covered with foil to keep everything nice and tender.

Make It Your Own

For a delicious twist, try swapping the chicken for shredded jackfruit and using vegetable broth instead of chicken base. This will give your Arroz Imperial a hearty, plant-based flavor that’s both satisfying and unique!