Dish

Arroz imperial

Imperial Rice Casserole

Arroz imperial is made by cooking chicken in a flavorful broth, then shredding it and mixing it with rice, cheese, and other ingredients such as olives and peas. The mixture is then layered in a casserole dish and baked until the top is golden brown and crispy. The result is a rich and satisfying casserole that is sure to impress.

Cuisine of the Americas› Caribbean cuisine› Cuban cuisine

Casserole

Origins and history

Arroz imperial has been a staple of Cuban cuisine for decades. It is often served at family gatherings and special occasions, and is a favorite among locals and tourists alike.

Dietary considerations

Gluten-free

Variations

Variations of Arroz imperial can include the addition of other vegetables such as carrots or peppers, or the use of different types of cheese such as mozzarella or cheddar. Vegetarian versions can also be made by using a meat substitute or omitting the chicken altogether.

Presentation and garnishing

Arroz imperial can be presented in a large casserole dish or individual ramekins. Garnish with a sprig of fresh parsley or cilantro for a pop of color.

Tips & Tricks

To save time, use pre-cooked chicken or rotisserie chicken instead of cooking the chicken from scratch. Make sure to shred the chicken into small pieces for even layering in the casserole dish.

Side-dishes

Arroz imperial is often served with a side of black beans and plantains. It can also be served with a side of crusty bread to mop up any remaining sauce.

Drink pairings

A crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with Arroz imperial. For a non-alcoholic option, try a glass of iced tea with a squeeze of lime.