Arroz imperial recipe: How to Make Authentic Cuban Delight at Home

There’s something magical about the moment when you pull a perfectly golden arroz imperial from the oven, steam rising with that unmistakable aroma of saffron, cheese, and roasted chicken. This arroz imperial recipe has become one of my absolute favorite dishes to prepare when I want to impress guests or simply treat my family to something special. The first time I made this Cuban delicacy, Eric declared it “restaurant quality,” which, if you know my husband’s honest opinions about my kitchen experiments, is high praise indeed!

If you’ve ever felt intimidated by international cuisine, this dish is the perfect place to start your culinary adventure. The arroz imperial recipe combines familiar ingredients in a way that creates something truly extraordinary – a casserole-like dish that transforms humble yellow rice into a celebration of flavors. Let me walk you through creating this Cuban masterpiece in your own kitchen, no passport required!

Why You’ll Love This Recipe

This arroz imperial recipe is like the Cuban version of a comfort food casserole, but with so much more personality! You’ll love it because:

• It’s surprisingly straightforward despite looking impressive
• Makes fantastic leftovers (maybe even better the next day!)
• Customizable with your favorite proteins and add-ins
• Perfect for feeding a crowd at gatherings
• Combines the familiarity of rice with exciting Cuban flavors
• Creates those coveted crispy edges everyone fights over
• Works beautifully as a complete one-dish meal

After discovering how to make 7 layer taco salad, I’ve been exploring more Latin-inspired recipes, and this arroz imperial quickly became a family favorite. The combination of creamy, savory, and slightly tangy elements makes it irresistible!

Ingredients

For the yellow rice base:

• 3 cups long-grain white rice
• 4½ cups chicken broth
• 1 packet Sazón con azafrán (saffron seasoning)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon oregano
• ½ teaspoon cumin

For the mayonnaise mixture:

• 1½ cups mayonnaise (full-fat works best)
• 2 tablespoons lime juice
• ½ cup sour cream
• 1 teaspoon garlic powder

For the layers and topping:

• 3 cups cooked chicken, shredded (rotisserie chicken works wonderfully)
• 1 red bell pepper, finely diced
• 1 cup frozen peas, thawed
• ½ cup sliced green olives with pimientos
• 3 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• ¼ cup fresh parsley, chopped (for garnish)

Substitution Tips:

• No Sazón? Use ½ teaspoon saffron threads and ¼ teaspoon each of garlic powder, cumin, and coriander
• Turkey can replace chicken for a post-Thanksgiving version
• Vegan? Try jackfruit instead of chicken and plant-based mayonnaise and cheese
• Low-carb option: Cauliflower rice can replace half the regular rice

Timing

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Resting Time: 10 minutes before serving

Step-by-Step Instructions

Step 1: Prepare the Yellow Rice Base

Start by rinsing the rice under cold water until the water runs clear. This removes excess starch and ensures your rice cooks up fluffy rather than gummy.

In a large pot, heat the olive oil over medium heat. Add the rice and stir to coat with oil. Cook for about 2 minutes until the rice becomes slightly translucent at the edges.

Add the chicken broth, Sazón con azafrán, salt, oregano, and cumin. Stir to combine, then bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.

Fluff the rice with a fork and spread it out on a baking sheet to cool slightly. This prevents the mayonnaise mixture from melting when added.

Step 2: Create the Creamy Mixture

While the rice cooks, combine the mayonnaise, sour cream, lime juice, and garlic powder in a medium bowl. Whisk until smooth and well incorporated. This creamy mixture is what transforms this dish from ordinary yellow rice to extraordinary arroz imperial!

Set aside about ⅓ of the mixture for the top layer. The rest will be used between layers.

Step 3: Prepare Your Chicken and Vegetables

If you haven’t already, shred your cooked chicken into bite-sized pieces. My little Lila loves helping with this task using two forks (with supervision, of course).

In a separate bowl, combine the diced bell pepper, peas, and sliced olives. These vegetables add beautiful color contrast and fresh flavor to balance the richness of the dish.

Step 4: Begin the Assembly

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Spread half of the yellow rice as the first layer in your baking dish. Press it down gently to create a firm base.

Spread half of the reserved mayonnaise mixture over the rice. This might seem like a strange addition if you’re new to Cuban cuisine, but trust me – this creates the signature creamy texture that makes arroz imperial so special!

Sprinkle half of the shredded chicken and vegetable mixture over the mayonnaise layer, then cover with 1½ cups of mozzarella cheese.

Step 5: Create the Second Layer

Repeat the process by adding:

• The remaining yellow rice
• The remaining mayonnaise mixture (except for the reserved portion)
• The rest of the chicken and vegetable mixture
• Another 1½ cups of mozzarella cheese

Step 6: Top and Bake

For the final touch, spread the reserved mayonnaise mixture on top and sprinkle with the shredded cheddar cheese.

Bake uncovered for 25-30 minutes until the cheese is bubbly and beginning to brown. For an extra golden top, broil on high for the final 2-3 minutes, but watch carefully to prevent burning!

Allow the arroz imperial to rest for 10 minutes before serving. This resting time helps the layers set for cleaner slices and prevents burn-your-mouth mishaps!

Cooking Tips

After making this arroz imperial recipe countless times, I’ve gathered some helpful insights:

• The key to perfect yellow rice is not lifting the lid while it cooks. I know it’s tempting to peek, but resist!
• If your rice seems a bit dry after cooking, add 2-3 tablespoons of chicken broth before assembling the casserole.
• For maximum flavor, marinate your chicken in mojo (Cuban citrus garlic sauce) before cooking.
• Layer all components while they’re just warm, not hot. This prevents the mayonnaise from separating.
• Use a glass baking dish if possible – it helps you see when the bottom layer is properly heated through.

One time when I was rushing, I added the mayonnaise mixture to hot rice, and it melted into a separated mess. Lesson learned! Patience pays off with this dish.

Personal Story

The first time I attempted an arroz imperial recipe was actually for Eric’s birthday three years ago. He had mentioned fond memories of eating it at his Cuban colleague’s retirement party, and I wanted to recreate that experience for him.

I called Maria, his colleague’s wife, who generously shared their family recipe over a lovely hour-long phone call that included not just cooking instructions but wonderful stories about her childhood in Havana. She told me the secret was to “be generous with everything – the mayonnaise, the cheese, and most importantly, the love you put into it.”

That first attempt wasn’t perfect (I definitely underestimated the cooking time), but the flavors were incredible. Now it’s become our special celebration dish, and Maria has become a dear friend who occasionally joins us for Sunday dinners in our little yellow farmhouse.

Nutritional Information

Looking at the nutritional profile of this arroz imperial recipe:

• Calories: Approximately 450-500 per serving
• Protein: 25g per serving from chicken and cheese
• Carbohydrates: 35g per serving, primarily from rice
• Fat: 25g per serving, mainly from mayonnaise and cheese

While this isn’t a low-calorie dish, it offers:

• Complete protein from the chicken
• Complex carbohydrates for sustained energy
• Vegetables that provide fiber and nutrients
• Spices like saffron that have anti-inflammatory properties

Healthier Alternatives

If you’re watching your calories or have dietary restrictions, here are some modifications:

1. Lighter version: Use light mayonnaise and reduced-fat cheese, which can cut about 100 calories per serving
2. Higher protein: Add an extra cup of shredded chicken and reduce the rice by ½ cup
3. Grain alternatives: Brown rice can replace white rice for more fiber (adjust cooking time accordingly)
4. More vegetables: Double the bell peppers and add diced zucchini for extra nutrients
5. Greek yogurt option: Replace half the mayonnaise with Greek yogurt for more protein and less fat

Remember that traditional Cuban recipes like this arroz imperial are meant for special occasions – it’s okay to enjoy the authentic version sometimes and save the healthier alternatives for everyday meals.

Serving Suggestions

Arroz imperial is hearty enough to serve as a complete meal, but if you want to create a full Cuban-inspired spread, consider these pairings:

• A simple green salad with avocado and a light citrus dressing
• Tostones (twice-fried plantains) for authentic Cuban flair
• A light bean soup as a starter
• Fresh tropical fruit for dessert – mango, pineapple, and papaya work beautifully
• Cuban mojitos for the adults or a refreshing lime soda for the kids

For presentation, I like to serve the arroz imperial in the baking dish (after it’s rested), garnished with fresh parsley and lime wedges. The moment when you cut into it and reveal those beautiful layers is part of the experience!

Common Mistakes to Avoid

Even experienced cooks can hit snags with this recipe. Here’s how to avoid the most common pitfalls:

1. Overcooked rice: Start with slightly firmer rice since it will continue cooking in the oven
2. Too much moisture: Let the mayonnaise mixture come to room temperature before spreading
3. Uneven cooking: Ensure your baking dish isn’t too deep – a wider, shallower dish works better
4. Bland flavor: Don’t skimp on the Sazón or saffron – it’s essential for authentic flavor
5. Burning the top: Cover with foil if the cheese is browning too quickly
6. Messy serving: Wait the full 10 minutes before cutting to allow layers to set properly

The first time I made this, I used a round casserole dish that was too small, which meant the center took forever to heat while the edges started to burn. A standard 9×13 rectangular dish provides the ideal depth and even heating.

Storing & Reheating Tips

The beauty of arroz imperial is that it often tastes even better the next day! To properly store and reheat:

Storage:

• Cool completely before refrigerating
• Cover tightly with plastic wrap or transfer to airtight containers
• Keeps well for up to 4 days in the refrigerator
• Can be frozen in individual portions for up to 2 months

Reheating:

• Microwave individual portions for 2-3 minutes, stopping halfway to stir if possible
• For larger portions, cover with foil and reheat in a 325°F oven for 20-25 minutes
• Add a tablespoon of water or chicken broth before reheating to keep it moist
• For the best texture, allow frozen portions to thaw overnight in the refrigerator before reheating

I often make a double batch of this arroz imperial recipe on Sunday and portion it out for lunches throughout the week. My little yellow container of arroz imperial has become somewhat famous at the office!

FAQs

Can I make arroz imperial ahead of time?
Yes! You can assemble it completely, refrigerate overnight without baking, and then bake it the next day. Add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator.

What makes this different from regular yellow rice?
The defining characteristic of arroz imperial is the layering with mayonnaise mixture and cheese, transforming it from a side dish into a substantial casserole-style main course.

Is there a vegetarian version of arroz imperial?
Absolutely! Replace the chicken with sautéed mushrooms, artichoke hearts, and extra vegetables. Use vegetable broth instead of chicken broth. The creamy, cheesy components will still give you the authentic arroz imperial experience.

Final Thoughts

Making this arroz imperial recipe has become one of my favorite ways to bring Cuban sunshine into our North Carolina home. There’s something incredibly satisfying about creating a dish that connects cultures and brings people together around the table. Whether you’re making it for a special occasion or simply because you want to try something new, this arroz imperial recipe delivers warmth, comfort, and a touch of Cuban magic.

I hope you’ll give this recipe a try and create your own memories around it. As Maria told me during that first phone call, “Food is never just food – it’s history, family, and love made edible.” If you try this recipe, I’d love to hear how it turned out for you! And if you’re looking for more international comfort food, check out my Canadian bacon recipe for another family favorite.

Until next time, from my kitchen to yours – ¡buen provecho!

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