Arroz Imperial

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Mozzarella cheese

1 cup, shredded

Parmesan cheese

1/2 cup, grated

Mayonnaise

1/2 cup

Rice

1 1/2 cups, uncooked (preferably long-grain)

Chicken broth

3 cups

Tomato sauce

1 cup

Bell pepper

1, chopped (any color)

Onion

1, chopped

Garlic

3 cloves, minced

Chicken

2 cups, cooked and shredded (about 2 chicken breasts)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the chicken pieces with salt and pepper to taste.
3. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken pieces and cook until browned on all sides, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic, chopped onion, and bell pepper. Cook until the vegetables are softened, about 3-4 minutes.
5. Stir in the tomato sauce and chicken broth, bringing the mixture to a boil.
6. Add the uncooked rice to the skillet and stir to combine. Reduce the heat to low, cover, and let it simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. While the rice is cooking, shred the cooked chicken into small pieces.
8. In a separate bowl, mix together the mayonnaise and grated Parmesan cheese until well combined. Then fold in the shredded chicken.
9. Once the rice is cooked, spread half of the rice mixture into a greased baking dish. Layer the chicken mixture on top.
10. Cover the chicken mixture with the remaining rice.
11. Sprinkle the shredded mozzarella cheese evenly on top.
12. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
13. Serve hot and enjoy this flavorful Cuban classic!