Cuban Imperial Rice Casserole (Arroz Imperial)
Mise en Place / Ingredients[13]
- 4 cups Cooked seasoned yellow rice with bijol & beer
- 3 cups Shredded chicken in criollo tomato sofrito
- 1 cup Diced boiled sweet ham
- 1 cup Real mayonnaise (Hellmann's)
- 2 cups Shredded Gouda or mozzarella cheese
- 0.5 cup (4 oz jar) Canned roasted red pimiento strips (Goya)
- 4 cups Water (for poaching chicken and simmering rice)
- 1 whole Yellow onion, finely diced
- 1 whole Green or red bell pepper, finely diced
- 4 cloves Garlic cloves, minced
- 1 leaf Dried bay leaf
- 2 tbsp Extra-virgin olive oil (for sofrito and greasing baking dish)
- 1.5 tsp Kosher salt
🛒 US Supermarket Brand Guide
High emulsion stability prevents oil separation in oven heat. • 📍 Condiment aisle.
Cooking Sequence & Checkpoints
Poach chicken breast in 4 cups salted water with bay leaf to ≥165°F (74°C), shred, and toss in a pan sofrito of olive oil, diced onion, bell pepper, garlic, and salt; use the poaching broth to prepare the warm yellow rice.
✓ Checkpoint: Warm yellow rice, sauced shredded chicken, and diced ham ready.
Grease a 9x13-inch baking dish with olive oil, press half the warm yellow rice firmly into the bottom, and spread an even layer of mayonnaise over top.
✓ Checkpoint: Firm base with smooth mayo barrier.
Layer the shredded chicken criollo and diced sweet ham evenly, then compact the remaining yellow rice on top and spread with the remaining mayonnaise.
✓ Checkpoint: Neatly compacted multi-layer casserole.
Blanket with shredded cheese and arrange the 0.5 cup roasted pimiento strips on top. Bake at 375°F (190°C) for 20 minutes until bubbling and golden-brown (≥165°F / 74°C center).
✓ Checkpoint: Bubbling golden cheese crust.
🔬 Why It Works:
Mayonnaise Moisture Barrier: Spreading mayonnaise between warm rice layers locks in steam, creating a luxurious creamy texture that keeps rice succulent.
⚠️ Troubleshooting:
Layers slide apart: Compact each rice layer firmly with the back of a measuring cup or spoon.