Arroz Imperial (Imperial Rice)

Imperial rice was one of my mother’s favorite dishes but she rarely made it because, according to her, it was “too much work.” On those rare special occasions she did make it, it meant my grandparents would be coming over for the afternoon and we would be feasting on greatness. The rice and chicken themselves are not spectacular in terms of flavor. What makes this casserole make you say, “Oh my god that’s so good” is the mayonnaise/Parmesan mixture crust. My mother’s trick was to add a tablespoon or two of milk to the mayo, just enough to make it a thick pour instead of spreadable. She would then poke holes in the top of the casserole with a straw and pour the mayo over, ensuring the mixture would blend deep into the three layers. While I agree it does take a little time to put it all together, no effort is without its merits. I don’t find it particularly difficult to make and the end result is filling and delicious. It’s a perfect meal for a Sunday brunch or a holiday potluck.