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Arroz Imperial

A creamy cheesy chicken and rice casserole perfect for potlucks and Sunday brunch.
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Ingredients Method

Ingredients
  

  • 2 1/2 lbs skinless chicken bone-in (thighs, drumsticks, breasts)
  • 2 c chicken broth
  • 1 celery stalk diced
  • 1/4 c olive oil
  • 1 small onion diced
  • 1 1/2 c white rice
  • 1/4 c green pepper diced
  • 1 can of tomato sauce
  • 1/4 c white cooking wine
  • 1/2 c mayonnaise
  • 1/4 c Parmesan cheese
  • salt and pepper to taste
  • 2 c chopped pimento stuffed green olives

Method
 

  1. Bring rice to boil in a pan with 3 cups of water and 1/2 tsp of salt.When the water starts to boil, reduce heat to med-low, cover and cook for 20 minutes. Set aside.
  2. In a separate pot, bring slightly salted water to a boil and add chicken. Cook for 20 minutes.
  3. Remove chicken and set aside until it has cooled down, then shred it and put into a small bowl with the chicken broth.
  4. In a large saute pan, add olive oil, onion, peppers, celery and cook over medium heat for 5-7 minutes.
  5. Add tomato sauce, cooking wine, and green olives to the pan. Salt and pepper to taste.
  6. Stir in the cooked rice and simmer the mixture together until well blended, about 6-8 minutes.
  7. Preheat the oven to 375. In a large baking dish, spread a layer of about half of the rice, then spread a layer of chicken and press down gently. Add the remaining rice to the baking dish and press down gently to bring the layers together.
  8. Mix together mayonnaise and Parmesan cheese together and spread the mixture over the top of the rice. Sprinkle a little more cheese over the dish.
  9. Bake in the oven for 20 minutes or until the top is evenly browned. Garnish with pimentos and peas and serve.