Authentic Cuban Arroz Imperial (Rice Casserole)

Serves 1
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Directions

  1. 1Sauté onion, bell peppers, and garlic, along with tomato sauce, Cuban spices, some vino seco, and bay leaves to make a quick Cuban sofrito.
  2. 2Bathe your chicken in this deliciousness and let it simmer.
  3. 3Using a rice cooker, combine equal parts long grain rice, chicken broth from earlier, adobo, and bijol for fluffy yellow rice in 10 to 12 minutes.
  4. 4Layer your Cuban lasagna with mayo, rice, chicken, ham, and cheese until you reach the top.
  5. 5Add a final generous layer of cheese.
  6. 6Pop this in the oven for 20 minutes.
  7. 7Broil at the end for a cheesy golden brown finish.

Ingredients

  • 2 Ibs boneless, skinless chicken thighs
  • 3 cloves garlic, smashed
  • 1 onion, rough chopped
  • 2 bay leaves
  • 4 cups water
  • 6 cups water
  • 1 tsp adobo
  • 1 tbsp olive oil
  • 8 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 oz tomato sauce
  • 1 tsp oregano
  • 1 tsp cumin
  • 0.5 cup dry white cooking wine
  • 3.5 cups long grain rice
  • 4.5 cups strained chicken broth from above
  • 2 tsp bijol or yellow/orange coloring
  • 2 tsp adobo
  • 3 cups shredded mozzarella cheese
  • 0.5 Ib chopped deli ham
  • 1 cup mayonnaise

Equipment

rice cookeroven

Tips

  • Use strictly thighs and broth for added flavor.
  • Broil at the end for a cheesy golden brown finish.