Arroz Imperial: A Layered Cuban Comfort Dish
A creative twist on the traditional Cuban Arroz Imperial, this dish features layers of turmeric-scented yellow rice, juicy spiced chicken, creamy Greek yogurt, and gooey cheese, all baked to perfection. Perfect for family dinners or festive gatherings!
Ingredients
For the Yellow Rice:
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 small green bell pepper diced
- 2 garlic cloves minced
- 1 can 4 oz pimentos, drained and sliced
- 1 cup tomato sauce
- 2 cups long-grain rice rinsed
- 3 cups water
- 1 chicken bouillon cube
- ½ teaspoon turmeric powder
- 1 bay leaf
For the Spiced Chicken:
- 3 cups shredded cooked chicken rotisserie chicken works well
- 1 tablespoon olive oil
- ½ small onion minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- ½ cup chicken stock
For Assembly:
- 1½ cups plain Greek yogurt or light sour cream
- 2 cups shredded cheese mix of cheddar and mozzarella
- Optional: sliced green olives and additional pimentos for garnish
Instructions
Cook the Rice:
- Heat olive oil in a large saucepan over medium heat. Sauté the onion, bell pepper, and garlic for 5 minutes until softened.
- Stir in the pimentos and tomato sauce, cooking for 1 minute.
- Add the rice, water, bouillon cube, turmeric powder, and bay leaf. Bring to a boil, reduce heat to low, and cover.
- Cook for 15 minutes, then remove from heat and let sit (covered) for another 5 minutes. Fluff with a fork and set aside.
Prepare the Chicken:
- Heat olive oil in a skillet over medium-high heat. Sauté onion with oregano, cumin, salt, and pepper for 3–4 minutes.
- Add garlic and cook for 1 minute.
- Deglaze with chicken stock, then stir in shredded chicken. Cook for 2 minutes and remove from heat.
Assembly and Baking:
- Preheat oven to 350°F (175°C).
- Spread a thin layer of Greek yogurt at the bottom of a 9x9-inch baking dish to prevent sticking.
- Layer half the rice evenly in the dish, followed by half the chicken and ⅔ cup of shredded cheese.
- Spread a generous layer of Greek yogurt over the cheese. Repeat with remaining rice, chicken, yogurt, and cheese.
- Bake for 20–25 minutes or until the cheese is fully melted and bubbly.
- Garnish with sliced olives and pimentos before serving.
Notes
- To save time, pre-cooked rotisserie chicken works beautifully.
- Swap Greek yogurt with light sour cream for a tangier flavor.
- This dish pairs wonderfully with a side of sweet plantains or a fresh green salad.