Recipe courtesy of Don Ramon Restaurant
Recipe courtesy of Don Ramon Restaurant
Episode:
Coast to Coast Creations
Arroz Imperial (Imperial Rice)
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- Level: Intermediate
- Total: 2 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 844
- Total Fat
- 73 g
- Saturated Fat
- 20 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 58 g
- Cholesterol
- 217 mg
- Sodium
- 1198 mg
A classic Cuban baked rice dish layered like a casserole—comforting, rich and flavorful, finished with melted cheese.
- Level: Intermediate
- Total: 2 hr
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 844
- Total Fat
- 73 g
- Saturated Fat
- 20 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 58 g
- Cholesterol
- 217 mg
- Sodium
- 1198 mg
Ingredients
Yellow Rice:
Chicken:
Creole Sauce:
Assembly:
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Directions
- For the yellow rice: Combine the rice, vegetable oil, mixed vegetables, garlic, salt and 1 1/2 cups water in a pot and cook until fluffy and flavorful, about 35 minutes.
- For the chicken: Combine the chicken, chicken base, garlic, salt and 2 1/2 cups water in a pot. Cook for about 35 minutes. Remove the bones and skin; shred the meat.
- For the Creole sauce: Melt the margarine in a pot. Sauté the onion, pepper and garlic. Add the chicken base, tomato purée, cumin, oregano, paprika, salt, chili powder, bay leaf and tomato . Simmer for about 1 hour.
- For the assembly: Mix the shredded chicken into the Creole sauce and cook for 10 minutes. In a baking dish, layer the mayonnaise, yellow rice, chicken with sauce, another layer of rice and the mozzarella. Broil until the cheese melts and lightly browns. Finish with a light sprinkle of paprika.
