Arroz Imperial Cubano (Imperial Rice)

cookedbyjulie.com

Jax

CUISINE: CUBAN, CUBAN AMERICAN

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 10

Calories: 641 kcal

Author: Julie Maestre

INGREDIENTS

subheading: YELLOW RICE WITH CORN:

2 cups parboiled rice

4 cups water

1 onion finely diced

3 garlic cloves finely minced

½ tsp oregano

½ tsp cumin

1 bay leaf

2 tbsp dry white wine optional

1 cup corn kernels or the entire can

¼ cup tomato sauce

1 tsp sazon

3 tbsp olive oil

salt to taste

subheading: 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

½ cup tomato sauce

4 cups chicken stock

2 tbsp capers

1 bay leaf

salt and pepper to taste

subheading: OTHER INGREDIENTS:

1 cup mayo

2 cups cheddar cheese

¼ 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 to 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.

Directions at cookedbyjulie.com

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