Arroz Imperial with a Twist

Ingredients

• 2 cups (400g) cooked chicken, shredded 2 cups (400g) cooked chicken, shredded
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (160g) corn kernels 1 cup (160g) corn kernels
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon (5g) garlic powder 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) onion powder 1 teaspoon (5g) onion powder
• 1/2 teaspoon (2.5g) paprika 1/2 teaspoon (2.5g) paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the corn kernels and cook until slightly golden, about 5 minutes. Remove from heat and set aside.
3. 3.
   In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, until lightly golden.
4. 4.
   Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Cook until the mixture thickens, about 5 minutes.
5. 5.
   Stir in the garlic powder, onion powder, paprika, salt, and pepper.
6. 6.
   Add the shredded chicken and cooked rice to the skillet, mixing well to combine.
7. 7.
   In a separate bowl, combine the corn kernels, mozzarella cheese, and Parmesan cheese.
8. 8.
   Spread half of the chicken and rice mixture into a greased baking dish. Top with the corn and cheese mixture, spreading it evenly.
9. 9.
   Cover with the remaining chicken and rice mixture.
10. 10.
    In a small bowl, mix the breadcrumbs with a drizzle of olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked and tender before shredding it for the recipe.
• Corn kernels — You can use fresh, canned, or frozen corn kernels for this recipe. If using frozen, thaw them before cooking.
• Breadcrumbs — For a crispier topping, you can mix the breadcrumbs with melted butter before sprinkling them over the casserole.

Tips & Tricks

• To add a hint of spice, you can sprinkle some chili powder or cayenne pepper into the chicken and rice mixture.
• For a more colorful presentation, garnish the casserole with chopped fresh parsley or cilantro before serving.
• If you prefer a creamier texture, you can add a dollop of sour cream or Greek yogurt on top of each serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Serve this dish with a side of sliced avocado and a fresh green salad for a complete meal.

Serving advice

Arroz Imperial is best served hot, straight from the oven. Allow it to cool slightly before serving to ensure the flavors have melded together.

Presentation advice

To present this dish beautifully, use a rectangular or square baking dish that showcases the layers of chicken, rice, corn, and cheese. Sprinkle some fresh herbs on top for a pop of color.