Low Carb Arroz Imperial Imperial Rice Recipes

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ARROZ IMPERIAL CON POLLO - IMPERIAL RICE WITH CHICKEN



Arroz Imperial Con Pollo - Imperial Rice With Chicken image

A favorite recipe among Miami-based Cubans. It is ideal for a luncheon or even for a brunch(so they tell me) because it is light, yet flavorful. Slightly labor-intensive but it is well worth the work. Great comfort food! Serve with an Argentinian Merlot Trumpeter or Beringer Alluvium white. Also, a nice salad of mixed greens and a deliciously cool fresh fruit dish. Found on cooksrecipes.com where I was able to put the exact quantities along with the ingredients.

Provided by Manami

Categories     One Dish Meal

Time 2h5m

Yield 1 beautiful dish, 8-10 serving(s)

Number Of Ingredients 22

3 lbs chicken breasts (or chicken thighs)
6 slices bacon, cut into slivers
olive oil
2 medium onions, finely chopped fine
1 green bell pepper, cored, seeded and chopped fine
4 green onions, trimmed and chopped (white and green parts)
1/2 teaspoon oregano
1 whole bay leaf
6 large garlic cloves, minced
3 ounces tomato sauce
2 tablespoons sherry wine (optional)
1/2 cup frozen green pea
4 ounces chopped pimiento (Not roasted)
1 medium lime, juice of
salt and pepper, to taste
4 cups long grain rice
8 cups chicken broth (from the cooked chicken)
2 teaspoons bijol seasoning or 2 teaspoons mild paprika
7 tablespoons Hellmann's mayonnaise (NO salad dressing stuff!)
1/2 cup freshly grated parmesan cheese
2 cups shredded monterey jack cheese or 2 cups other mild white cheese
1/4 cup sliced pimento stuffed olive (drained)

Steps:

  • Wash chicken and place in a stock pot.
  • Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.
  • Bring to a boil and simmer with 1 onion, 2 garlic cloves, 2 sticks celery, 2 carrots, all chopped into large chunks, and salt & pepper to taste.
  • Cook uncovered until the meat falls apart - keep checking, the broth and chicken.
  • Remove chicken and reserve the broth.(You will use some of the broth to make the rice).
  • Skim excess fat, if any, from the top and strain the broth.
  • When cool enough, shred chicken into small pieces by hand.
  • In a large frying pan, saute the bacon briefly.
  • Drain most, but not all of the excess fat.
  • Add a tiny bit of olive oil and heat.
  • Add onion, green pepper, green onions, oregano, and bay leaf.
  • Saute onions until translucent.
  • Add the garlic and saute for one additional minute, stirring occasionally.
  • Add tomato sauce, chicken and sherry.
  • Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce.
  • Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking.
  • Salt and pepper to taste. Set aside.
  • In a large covered pan, mix the rice with the chicken broth and/or paprika.
  • Bring to a boil, cover and cook over low heat until the rice is thoroughly cooked and most of the broth absorbed, about 20 minutes.
  • Add the mayonnaise to the cooked rice, a little at a time, and mix thoroughly.
  • Preheat oven to 325°F.
  • Spread 1/3 of the rice mixture onto the bottom of a 13x9x2" (we use a foil baking pan - ease of clean-up).
  • Layer chicken mixture on top of the rice.
  • Then add another layer of rice mixture.
  • Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer.
  • Add the remaining rice.
  • Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top.
  • Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.
  • Enjoy, you've earned it!

Nutrition Facts : Calories 997.5, Fat 37.4, SaturatedFat 13.7, Cholesterol 147, Sodium 1524.3, Carbohydrate 105.8, Fiber 9.9, Sugar 5, Protein 61

ARROZ IMPERIAL



Arroz Imperial image

This is a fabulous Cuban Chicken and Rice Dish! This recipe originally asked for a full frying chicken but I've changed it to include just two chicken breasts so my small family can eat it and still have leftovers for lunch.

Provided by Sabia

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

2 chicken breasts
2 cups rice
1/4 chopped onion
1/4 chopped bell pepper
1 (16 ounce) can tomato sauce
14 -16 chopped spanish stuffed green olives
oil
2 chicken bouillon cubes
salt
oregano
cumin
garlic salt
turmeric
pepper
mayonnaise

Steps:

  • Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each seasoning. Cook until chicken is done. About 20 minutes. Remove chicken, cut it into pieces and place in the following skillet.
  • Meat: While broth is cooking, place in large skillet 1 tablespoon oil, the rest of the onion and bell pepper. Saute until tender. Add rest of tomato sauce, chopped olives, 1/2 tablespoon juice from the olives, 1-2 shakes of each seasoning (except turmeric) and chicken. Cook on low covered while the rice cooks.
  • Rice: Strain broth and discard onion and bell pepper. Cook 2 cups rice in 4 cups broth by bringing broth to a boil and then adding rice, cover and cook on low for 20 minutes.
  • Final Preparation: When done, place 1/2 rice on a serving platter or in a 8x8 square pan, pressing the rice together. Spread all chicken on top and top with remaining rice. Press so rice and chicken is compacted. Spread a light layer of mayonnaise on top. (I know the mayonnaise sounds strange, but try it once. Some love it and want more on top, others don't care for it as much but still want a little on top.).

Nutrition Facts : Calories 522, Fat 7.8, SaturatedFat 2.2, Cholesterol 46.7, Sodium 1017.7, Carbohydrate 87.2, Fiber 3.3, Sugar 5.7, Protein 23.5

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