ARROZ IMPERIAL A LO CUBANO (CUBAN-STYLE IMPERIAL RICE)

 

Yield: 9 to 12

Author: Ana Marti

Cuban-Style Imperial Rice ( Arroz Imperial a lo Cubano)

Prep time: 15 MinCook time: 55 MinTotal time: 1 H & 10 M

Arroz Imperial is a classic Cuban comfort food perfect for the holidays or any special occasion. It's made with layers of yellow rice, mayonnaise, shredded chicken, sliced ham, and melted mozzarella cheese. Pure perfection and incredibly easy to make!

Ingredients

CHICKENRICETO ASSEMBLE

• 2 lbs chicken thigh
• 4 culantro (coriander) leaves or a small bunch of cilantro
• 1 bay leaf
• 1/4 cup extra virgin olive oil
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 4 garlic cloves, minced
• 1/2 tablespoon fresh oregano ( 1/2 teaspoon dried oregano)
• 1 tablespoons fresh parsley (1 teaspoons dried parsley)
• 1/4 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 envelope Sazon Goya with Coriander and Annatto
• 1/3 cup tomato puree
• 1/4 cup white wine
• 1/2 cup chicken stock
• salt and pepper, to taste

RICE

• 2 1/2 cups long-grain rice
• 3 cups chicken stock (reserved from the chicken)
• 2 teaspoons extra virgin olive oil
• 1/2  green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1/2 tablespoon fresh oregano ( 1/2 teaspoon dried oregano)
• 1 tablespoons fresh parsley (1 teaspoons dried parsley)
• 1/2 teaspoon bijol
• 1 envelope Sazon Goya with Coriander and Annatto
• 1 tablespoon tomato puree

TO ASSEMBLE

• 1/2 cups mayonnaise
• 1 pound shredded mozzarella cheese
• 1/4 pound sliced ham ( I used old fashioned ham)

Instructions

1. Add 5 cups of water to a large pot along with the culantro leaves, bay leaf, and chicken. Bring to a boil and cook for 20 minutes.
2. Remove the chicken and set aside to cool; once cooled, shred it—Reserve 3 1/2 cups of chicken stock.
3. Make the sofrito for the rice by adding extra virgin olive oil to a pot over medium-high heat. Add pepper, onion, garlic, parsley, oregano, Bijol, Sazon Goya, tomato puree salt, and pepper. Cook the sofrito for about 5 minutes or until the onions are slightly translucent and the peppers have softened.
4. Add the rice and 3 cups of chicken stock to the pot—season with salt and pepper. Stir everything together, so the sofrito is well mixed in. Bring rice to a boil; once it starts to boil, reduce heat to medium-low cover and cook for 20 minutes. Once done, fluff the rice with a fork.
5. In a skillet over medium heat, add olive oil, onion, peppers, garlic, oregano, parsley, ground cumin, garlic powder, Sazon Goya, and tomato puree. Give everything a nice stir and cook for a couple of minutes. Carefully add the white wine and deglaze the pan. Let the alcohol cook down. Add the shredded chicken along with the chicken stock. Season with salt and pepper to taste. Let the chicken cook for 10 to 15 minutes.
6. Preheat oven to 350 degrees F.
7. Spread a thin layer of mayonnaise to a 9x13 baking dish. Add half the rice making an even layer, and pressing down with the spatula. Spread half the mayonnaise and add half the shredded cheese. Add all the chicken in a single even layer. Add a layer of ham, then add the remaining rice on top. Spread the remaining mayonnaise and top it off with the rest of the cheese.
8. Place in the preheated oven for 15 to 20 minutes to melt the cheese. Garnish with parsley and serve.
9. Enjoy!

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