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The ultimate traditional Cuban dish, this imperial rice is made with flavorful yellow rice, shredded chicken, mayonnaise and cheese for the ultimate in comfort foods!
Not only is this chicken and rice dish (arroz imperial con pollo) perfect for any type of meal, you can make it in advance, and it works perfect for bigger crowds and parties - it's ultra easy to double and triple, like this beef tamale casserole! It's just like making a Cuban lasagna with all the layers.
Layers of seasoned chicken, gooey cheese and creamy mayonnaise in between ultra flavorful rice with more cheese on the top layer make this classic Cuban casserole dish a real crowd pleaser. And it's seriously ultra easy to make.
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Why this Cuban arroz imperial recipe works
- It makes a big batch and can also be easily doubled and tripled, making it perfect for groups and parties. It's a great potluck dish!
- This Cuban classic casserole (imperial arroz con pollo) is great leftover, and sometimes I think even better the next day.
- You can easily use leftovers of this instant pot mexican rice for the rice in this dish or leftover dutch oven roasted chicken for the shredded chicken.
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Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
Simple long grain white rice is used to make the rice from scratch. It's cooked with spices like turmeric and bay leaf, tomato sauce and chicken stock to give it an ultra umami flavor. You can substitute a long grain rice like jasmine rice or basmati rice if needed as well.
The recipe calls for cheddar cheese, but you can substitute any shreddable cheese you prefer. We like the intense flavor of an extra sharp cheddar cheese, so that' what we use.
For the shredded chicken, leftover chicken from any recipe like this air fryer whole chicken, sous vide whole chicken, sous vide chicken breasts, or just a store-bought rotisserie chicken work perfect here.
Substitutions and variations
- Use precooked yellow rice instead of making rice from scratch. The from scratch version made with sofrito has better flavor, but cooked yellow rice can be used for convenience.
- Add ½ cup diced smoked sausage or chorizo to the rice to add a meatier flavor.
- Mix vegetables like corn, squash, tomatoes, etc. and and add a layer of vegetables to the casserole.
- Use mozzarella, Monterey jack, Colby, muenster, etc. in place of the cheddar cheese if you prefer. You can even put Parmesan cheese on top.
Step by step instructions
There are a couple different components to making this dish. We need to make the Cuban rice (Cuban Arroz), the seasoned chicken, then assemble it all together.
Step to make yellow rice
Steps to make seasoned chicken
Steps to assemble the Cuban imperial rice
Remove from oven and let cool for 5 minutes. Slice and serve alongside some roasted vegetables like roasted frozen broccoli as a side dish, some grilled meats or chicken and topped with some of our easy chimichurri sauce for a boost of freshness. Or just as a meal on it's own!
Expert tips
- The recipe can be easily double or tripled to make it for a larger crowd.
- Use leftover instant pot mexican rice, or any leftover rice infused with flavor, in place of the homemade rice here to make this recipe ultra easy.
- Leftover rotisserie chicken, or any baked chicken, is the best to use for the shredded chicken.
- It can be assembled ahead of time, stored in the fridge for a couple days, and baked when ready to serve it.
- If using leftover chicken, shred the chicken in advance so you can add it when ready to cook it with the seasonings.
Frequently asked questions
Arroz imperial, or imperial rice, is a Cuban casserole made from seasoned shredded chicken, yellow rice cooked in spices, mayonnaise and shredded cheese. It is baked until golden brown on top, gooey and delicious.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat leftovers in a 350°F oven for 10-15 minutes, until warmed through, or reheat in the microwave for 30 second intervals.
Leftover can also be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat per the above instructions.
More rice recipes
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Recipe
Cuban Imperial Rice
Ingredients
- ½ cup mayonnaise
- 2 cups shredded cheddar cheese 8 ounce bag
Rice:
- 2 tablespoons olive oil
- ½ cup diced onion
- ½ green pepper diced
- 4 ounce can diced pimentos drained
- 1 garlic clove minced
- 8 ounce can tomato sauce
- ⅛ teaspoon turmeric
- 1 bay leaf
- ½ teaspoon salt
- 2 cups chicken stock
- 1 cup water
- 2 cups long grain white rice uncooked and rinsed
Chicken:
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon cumin seeds
- 3 cups shredded cooked chicken
- ½ teaspoon salt
- ½ cup chicken stock
Instructions
Rice:
- Heat the olive oil in a large saucepan over medium heat and add the onion, garlic, and green pepper. Sauté for 2-3 minutes.
- Add the tomato sauce, bay leaf, salt, pimentos and turmeric. Sauté 1 minute.
- Add the stock, water, and rice and bring to a boil. Cover and simmer on low heat for 15-18 minutes, until all liquid is absorbed. Set aside.
Chicken:
- Heat the olive oil in a skillet over medium heat. Add the garlic and sauté for 2-3 minutes.
- Add the cumin seeds and salt and cook for 1-2 minutes.
- Add the chicken and stock and cook until all the liquid has been absorbed, about 3-5 minutes. Remove from heat and set aside.
Assembly:
- Heat the oven to 350F degrees. Place a tablespoon of the mayonnaise in the bottom of an 8x8 baking dish and spread.
- Press the rice down into the pan.
- Add half the chicken on top of the rice and top with half the cheese.
- Add the remaining mayonnaise on top.
- Add the second half of the chicken and the remaining cheese.
- Bake for 20-25 minutes, until the cheese is bubbly and starting to brown.
- Remove from oven and let cool for 5 minutes. Slice and serve.
Expert Tips:
- The recipe can be easily double or tripled to make it for a larger crowd.
- Use leftover instant pot mexican rice, or any leftover rice infused with flavor, in place of the homemade rice here to make this recipe ultra easy.
- Leftover rotisserie chicken, or any baked chicken, is the best to use for the shredded chicken.
- It can be assembled ahead of time, stored in the fridge for a couple days, and baked when ready to serve it.
- If using leftover chicken, shred the chicken in advance so you can add it when ready to cook it with the seasonings.
Nutrition
Danielle
We LOVED how ultra comforting and delicious this was.