Monday, October 7, 2013

Cuban Style Imperial Chicken Rice Dinner

The first time I tried Imperial Rice was a very good friend of mine back when I lived in Miami. His mother is a chef and made this dish. It looked odd but so incredibly tasty.

Today I figured to make it for my daughter even though I didn't have all the ingredients at hand. 

It was fine, besides she's not too crazy for mayo and peas. So to play it safe I went without. However, it still turned out yummy. This menu feeds well about 3 (cup) servings.

The chicken rice dinner was served with a side salad too. When I first tried this was pair with fried sweet plantains. But I chose a salad because this meal is a bit rich.

It's fairly simply to put together. Just a couple steps to follow. Its great to serve it for large gatherings. Hope you enjoy it!


4 c of homemade chicken broth (or 1 16 oz. can)
2 tbsp Goya olive oil
2 c Long grain rice
1 tbsp sazon con achiote or bijol powder or (tsp of saffron threads in a tbsp of water)
5 grated garlic cloves
1 1/2 c yellow or white onion diced
1 tsp dry oregano
1/2 c dry cooking wine or sherry
About 3 inch piece of green pepper
Juice of a lime
1/2 c frozen peas *optional
1/2 c grated parmesan cheese
2 tbsp hellmanns mayo *optional
3 tbsp tomato sauce
1 roasted red bell pepper in jar
1 c of shredded white cheese or spicy Monterrey Jack Cheese
1 skinless/boneless chicken breast
salt & pepper to taste


Preheat oven to 325F. 


1. Wash chicken. Pay dry with paper towel. Season with sea salt and pepper. Set aside. 

In a non stick skillet on medium high heat add seasoned chicken stirring occasionally with wooden spoon. Sear on all side for about 3 minutes. Add onion, 1/2 of the grated garlic and cook for another minute. Turn off heat and set aside. 


2. Wash and rinse rice. Set aside. 

In a large sauce pan add rice, the broth,
green pepper, salt/pepper to taste, wine, and Sazon w/ achiote powder. 

Boil rice for about a minute. Stir and reduce heat to low and cover. Let cook for 25 minutes without uncovering pot. 

Once rice is cooked, you now may add the mayonnaise (if you do choose to add it) a spoon at a time and mix throughly. 

In a baking dish, crockpot or Dutch oven layer rice mixture, then chicken and then cheeses. Like you would in a lasagna dish. 

Bake for just 15 minutes and or just until the cheese melts throughly. Serve hot. Garsh with the red bell pepper.

Plate with your choice of sides. Enjoy. 

Bon Apetit!  

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