This arroz imperial con pollo is juicy shredded chicken mixed with yellow fluffy rice, mayo, and cheese. A quick and easy main course that makes fantastic leftovers. Enjoy with roasted vegetables or a tomato avocado salad.
Although I grew up in a Cuban household, I didn’t try this dish until I was in my late 20’s. I recently fell in love with this great recipe. Before I made it I went around and asked all of my Cuban aunts to give me their recipes. I received a bunch of different varieties but in the end, I made it my way. Traditionally it is made with basic yellow rice but because I love corn I incorporated it. That’s the great thing about cooking, you add the ingredients you love and make it your own.
Top Tips and Recipe Variations:
- Protein: I used Latin Shredded Chicken Stew for this but feel free to use ground beef, ground turkey, store-bought rotisserie chicken or simply omit the meat to make this vegetarian.
- I highly recommend using parboiled rice or long grain rice for this recipe. Yellow Rice with Corn is the rice I used.
- Not a fan of mayonnaise? Omit it, but the mayo adds fantastic flavor.
- Cheese: I used cheddar cheese, but feel free to use mozzarella cheese, Colby Jack, or any cheese blend you have on hand.
How to Assemble
Think of this as a Cuban lasagna. Grease a 9×13 oven-safe baking dish and then add about 1-2 cups of cooked yellow rice. Next, add the cooked chicken mixture. Cover the chicken with the remaining rice. Add a layer of mayo on top of the rice and spread it out evenly. Finally, cover the top with 2 cups of cheese. Bake in a preheated oven at 350 degrees F for 30 minutes or until the cheese is completely melted.
Can I use White Rice Instead of Yellow?
White rice doesn’t have much flavor and Cuban cuisine is all about the flavor! I believe yellow rice is a must for this recipe.
Can I use Instant Yellow Rice?
If you want to speed up the process, instant yellow rice is fine but homemade is always best. Especially if you’re cooking for a large crowd.
More Cuban Recipes…
These Instant Pot Cuban Black Beans go well with rice, tacos, and etc. This Cuban Picadillo con Papas is another favorite!
Did you enjoy this arroz imperial? Let me know in the comment section down below! You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Arroz Imperial
Ingredients
Yellow Rice with Corn
- 2 cups parboiled rice
- 4 cups water
- 1 onion finely diced
- 3 garlic cloves finely minced
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1 bay leaf
- 2 tbsp dry white wine optional
- 1 cup corn kernels or the entire can
- 1/4 cup tomato sauce
- 1 tsp sazon
- 3 tbsp olive oil
- salt to taste
Shredded Chicken
- 2 lbs chicken breasts
- 1 onion finely diced
- 1 green bell pepper sliced
- 3 garlic cloves finely minced
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp sazon
- 2 tbsp dry white wine optional
- 1/2 cup tomato sauce
- 4 cups chicken stock
- 2 tbsp capers
- 1 bay leaf
- salt and pepper to taste
Other Ingredients
- 1 cup mayo
- 2 cups cheddar cheese
- 1/4 cup roasted red peppers, for garnish optional
Instructions
- To make the yellow rice, heat 3 tbsp of olive oil over medium-high heat in a large pot. Add the onions and cook for 2-3 minutes.
- Stir in the garlic and cook until fragrant. Add the sazon, tomato sauce, bay leaf, cumin, oregano, dry white wine, salt, and corn. Cook for 1 minute. Add the rice and cook for 1 minute. Add the water and let it come to a boil. Once it comes to a boil, cover, reduce the heat to medium-low and cook for 20 minutes or until the rice is fully cooked through.
- To make the shredded check, boil the chicken breasts in a pot filled with water over medium-high heat for 20-25 minutes or until the chicken is almost fully cooked through.
- Shred the chicken using two forks and set aside. In a large skillet over medium-high heat, heat up some olive oil. Add the onions, garlic, and peppers, cook until transulecent.
- Stir in the tomato sauce, dry white wine, oregano, garlic powder, sazon, bay leaf, and cumin. Cook for one minute.
- Stir in the shredded chicken. Add the chicken stock and season with salt and pepper.
- Cook uncovered for 20 minutes or until the sauce thickens.
- Add the capers and check for seasoning.
- Grease a 9x13 oven-safe baking dish and preheat your oven to 350 degrees F.
- Add about 1-2 cups of cooked yellow rice and then cover the rice with the shredded chicken. Cover the chicken with the remaining rice. Add the mayo and spread it evenly on top of the rice. Cover the top with cheese and bake for 30 minutes or until the cheese is completely melted. Garnish with cilantro and roasted peppers, if desired. Enjoy!
delish!!!!!!!
Omg I made this for dinner last night and it was so yummy. I will be making this dish again. Thank you.