Arroz Imperial
Servings: 10
Calories: 641kcal
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!
Nutrition
Calories: 641kcal | Carbohydrates: 41g | Protein: 35g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 740mg | Potassium: 528mg | Fiber: 2g | Sugar: 5g | Vitamin A: 409IU | Vitamin C: 13mg | Calcium: 206mg | Iron: 2mg