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!