Arroz Imperial de la Abuela
Nochebuena y Domingos en Familia: Rituals, Weekends, and Holidays
Packing layers into a 9x13 Pyrex dish, we race the clock. Traditionalists will insist you boil a whole chicken to make your own broth, but a busy weeknight in Ohio demands pragmatism. We swap the boiled bird for a supermarket rotisserie chicken and good boxed broth, pouring the saved time into the sofrito, where the onions melt down and the garlic toasts. It is layered with rice spiked with a packet of Sazón, shredded chicken, melted cheese, and the ultimate, non-negotiable secret binder: mayonnaise. Yes, mayonnaise. The mozzarella blisters under the broiler element, the mayonnaise melts into the chicken, and the kitchen smells exactly like Nochebuena.
Ingredients
- olive oil2 tbsp
- long-grain white rice3 cup
- chicken broth4 1/2 cup
- Sazón Goya con Culantro y Achiote1 1/2 tsp
- salt1/2 tsp
- rotisserie chicken1 med
- olive oil3 tbsp
- yellow onion1 large
- green bell pepper1 large
- garlic6 small clove
- tomato sauce1 cup
- dry white wine1/2 cup
- ground cumin1 tsp
- dried oregano1 tsp
- bay leaf1 med
- chicken broth1/2 cup
- full-fat mayonnaise3/4 cup
- shredded Mozzarella cheese3 cup
- roasted red peppers1/2 cup
Method
- 01
Toast and cook the yellow rice.
In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium-high heat, add the rinsed rice, and toast for 2 minutes to seal the grains. Stir in the Sazón, salt, and 4 1/2 cups of chicken broth, bringing it to a rapid boil. Once the liquid drops below the surface, lower the heat to the absolute minimum, cover tightly, and simmer for 20 minutes without lifting the lid. Remove from heat and let it steam for 5 minutes before fluffing.
- 02
Build the sofrito flavor base.
While the rice simmers, warm 3 tablespoons of olive oil in a large skillet over medium heat. Slowly sauté the diced onion and bell pepper for 5 to 7 minutes until translucent and sweet. Add the minced garlic, cumin, and oregano, cooking for exactly 1 minute until fragrant but not browned.
- 03
Deglaze and stew the chicken.
Pour in the dry white wine to deglaze the pan, letting it bubble and reduce by half. Stir in the tomato sauce, bay leaf, shredded chicken, and 1/2 cup of chicken broth. Lower the heat and let the chicken simmer in this rich base for 10 minutes, allowing the meat to absorb the flavors. Remove the bay leaf; the mixture should be moist, but not watery.
- 04
Assemble the imperial layers.
Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. Press exactly half of the yellow rice into the bottom of the dish to create a firm base. Brush half of the mayonnaise over the rice and sprinkle with 1/2 cup of the cheese. Spread the stewed chicken evenly over the top, follow with the remaining rice gently packed down, brush on the rest of the mayonnaise, and blanket the entire dish generously with the remaining 2 1/2 cups of cheese.
- 05
Bake until the cheese is bubbling and golden.
Cover the dish loosely with aluminum foil to keep the cheese from sticking, and bake for 10 to 15 minutes. Remove the foil and bake for an additional 5 to 10 minutes until the cheese is fully melted and spotted with golden brown.
- 06
Let the casserole rest before slicing.
Do not cut into it immediately. Let the dish rest at room temperature for 10 minutes so the layers set up, ensuring it slices perfectly and holds its shape. Garnish with the sliced roasted red peppers.
Notes
Respect the mayonnaise.
Do not substitute sour cream, yogurt, or Miracle Whip. Full-fat mayonnaise acts as a crucial moisture barrier that melts into the rice and prevents the casserole from drying out in the oven without leaving a heavy condiment taste.
Prevent mushy rice with parboiled grains.
If you struggle with cooking perfectly fluffy, separate white rice, substitute parboiled rice (like Uncle Ben's) using the exact same liquid ratios. It retains its structure exceptionally well in baked casseroles.
Make it ahead of time.
Arroz Imperial is the ultimate make-ahead dish. You can assemble the entire casserole, cover it tightly, and keep it in the fridge for up to 24 hours before baking.
From Cook Cuban in America.