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Recipe courtesy of Mika Leon
Recipe courtesy of Mika Leon
Watch how to make this recipe.
Arroz Imperial Imperial Rice
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- Level: Intermediate
- Total: 3 hr 15 min
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1289
- Total Fat
- 70 g
- Saturated Fat
- 25 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 66 g
- Cholesterol
- 225 mg
- Sodium
- 2480 mg
This is my favorite rice to ask my mom for on my birthday; it’s so massive and festive. Think of it like a lasagna with layers of yellow rice, juicy chicken sofrito, deli ham, mayo, and melty cheese. It’s Miami-born, but it’s a classic example of using American pantry staples to make Cuban flavors. The rice is even better the next day, and it slices clean, so it’s a perfect make-ahead for parties and next-day lunch boxes.
- Level: Intermediate
- Total: 3 hr 15 min
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1289
- Total Fat
- 70 g
- Saturated Fat
- 25 g
- Carbohydrates
- 94 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 66 g
- Cholesterol
- 225 mg
- Sodium
- 2480 mg
Ingredients
Chicken Sofrito:
Rice:
For Assembly:
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Directions
- Make the chicken sofrito: In a large caldero or Dutch oven, bring 8 cups water to a boil over high heat. Add the chicken and reduce the heat to medium. Cook until cooked through, about 15 minutes. Transfer the chicken to a cutting board and reserve 5 cups of the cooking liquid. Let the chicken cool slightly, then shred the meat using two forks.
- In a large saucepan, heat the achiote oil over medium heat until shimmering. Stir in the onion, bell peppers, garlic, 1/2 teaspoon of the salt, and the black pepper. Cook, stirring often, until the onion is softened, 5 to 7 minutes. Stir in the sazón.
- Add the wine and cook, scraping up any browned bits on the bottom of the pot, until the liquid has reduced, 1 to 2 minutes. Stir in the tomato sauce, chicken stock, shredded chicken, and remaining 1 1/2 teaspoons salt. Bring to a boil, then cover and reduce the heat to low. Simmer for 10 minutes, stirring occasionally, to let the flavors marry. Remove from the heat and let cool.
- Meanwhile, make the rice: Wash and dry the caldero used for the chicken. In the same pot, heat the achiote oil over medium heat until shimmering. Stir in the rice and toast until glossy and slightly translucent, 2 to 3 minutes. Stir in the salt, garlic powder, annatto, and turmeric to coat the rice.
- Add the reserved chicken cooking liquid. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender and the liquid has absorbed, 25 to 30 minutes, stirring halfway through. Remove from the heat and let steam, covered, for 10 minutes. Uncover and let cool to room temperature, about 1 hour.
- Preheat the oven to 375 degrees F.
- Assemble the dish: Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spread half of the cooled rice in the dish in an even layer. Evenly spread 1/2 cup of the mayonnaise over the rice. Layer on the chicken mixture in an even layer, then sprinkle on 2 cups of the mozzarella. Top with the remaining rice and smooth into an even layer. Spread on the remaining 1/2 cup mayonnaise, sprinkle the ham on top, and finish with the remaining 2 cups mozzarella.
- Bake for 20 minutes, or until the cheese melts. Set the broiler to high and broil for 1 to 2 minutes, or until the cheese is golden and bubbly. Remove from the oven and let rest for 15 to 20 minutes to let the dish set, then slice into eight pieces and serve.
