Why It Works
- Shredding the chicken in a food processor breaks it down into fine threads, allowing it to blend seamlessly into the rice.
- Layers of mayonnaise and cheese not only add richness but also lock in moisture, keeping the casserole creamy and preventing it from drying out in the oven.
At almost every Cuban party I went to growing up, arroz imperial was that one dish guaranteed to steal the show. This golden and cheesy rice and chicken casserole had a way of commanding space on the buffet table. I’ll admit, though, that for years I used to pass it by, heading straight for the brothy comfort of arroz con pollo a la chorrera, with its plump short-grain rice. What a mistake, because as I’ve now learned in adulthood, arroz imperial, with its long, tender grains of rice and its unapologetic layers of mayonnaise and cheese, is a casserole that deserves center stage. Looking back, I can’t help but wish I’d gone back for seconds every time it was served.
From Cuban household to household, no two versions of arroz imperial are ever quite the same. Some families add sofrito, others fold in ham, and a few even layer in vegetables. But in my kitchen, the focus is squarely on the rice and chicken. I find the way their flavors and textures weave together deeply comforting and delicious. It’s rich and satisfying without being heavy-handed, so you’ll keep wanting to take bite after bite.
Serious Eats / Lorena Masso
To balance out the decadence of all that cheese and mayonnaise, I use lean boneless, skinless chicken breast. The chicken poaches quickly, shreds easily, and when simmered with the essential Cuban seasonings—cumin, oregano, garlic, bay leaf, and a packet of sazón—develops a savory broth that becomes a flavorful cooking liquid for the rice.
After testing this recipe again and again, the real breakthrough for me came with the chicken shredding method. Pulling the chicken apart by hand left pieces too chunky, which disrupted the casserole’s creamy texture. But using a food processor to shred the chicken while the poultry is still warm transforms it into delicate, almost thread-like shreds that disappear into the rice. The result is not just chicken with rice, but chicken within rice. Every bite is cohesive and balanced.
As for the rice itself, rinsing it first before cooking ensures separate, fluffy grains, while the addition of tomato sauce and broth enhances its flavor. The final flourish is a layer of mayonnaise and cheese tucked into the center, followed by another blanket of cheese on top. I prefer sharp cheddar for its melt and tang, but honestly, your preferred melty cheese will work just fine. Top it with bright red pimientos, a signature touch that makes the casserole as festive to look at as it is comforting to eat, and unmistakably Cuban.
My Family’s Cheesy Cuban Chicken and Rice Casserole I Make for Every Party
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For the Chicken:
2 1/2 pounds (1.13 kg) boneless skinless chicken breasts, each breast cut into 3 pieces
1 small yellow or white onion (4 ounces; 113 g), halved and peeled
4 garlic cloves, smashed and peeled
2 teaspoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
1 packet sazón with coriander and annatto, such as Sazón Goya with Coriander and Annatto (see notes)
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1 bay leaf
For the Rice:
2 tablespoons (30 ml) olive oil
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
1/2 teaspoon garlic powder
1/4 teaspoon ground turmeric
2 cups (425 g) long-grain white rice, rinsed
4 cups (960 ml) reserved chicken broth from cooking chicken above
1/4 cup Spanish-style tomato sauce (see note)
1 packet sazón with coriander and annatto, such as Sazón Goya with Coriander and Annatto (see note)
For the Arroz Imperial:
2 1/2 cups shredded cheddar cheese (10 ounces; 283 g) (see note)
1/2 cup plus 2 tablespoons mayonnaise
Sliced canned pimientos for garnish (optional)
For the Chicken: In a large pot, place chicken, onion, garlic, 1 1/2 teaspoons salt, sazón with coriander and annatto, garlic powder, cumin, oregano, pepper, bay leaf, and 2 quarts cold water. (Chicken should be submerged 2 inches; add more water if necessary.) Bring to a boil over medium heat, then reduce heat to medium-low and simmer until chicken is cooked through and an instant-read thermometer inserted into thickest part of breast registers 160°F, about 10 minutes.
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Remove from heat. Strain broth and set aside 4 cups broth (store the rest for another use). Using tongs, transfer chicken, onion, and garlic to a large food processor, and add remaining 1/2 teaspoon salt. Let sit for 10 minutes to let chicken cool slightly. Working in batches if needed, pulse until chicken is shredded very fine and has a texture closer to a loose paste, about 1 minute. Wipe pot clean with kitchen towels or paper towels.
Serious Eats / Lorena Masso
For the Rice:. Add 2 tablespoons olive oil to now-empty pot and heat over medium-low heat until shimmering. Add salt, sazón, garlic powder, and turmeric, and cook until aromatic, about 30 seconds.
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Stir in rice and cook until rice is coated with seasoning, about 30 seconds. Add reserved 4 cups broth and tomato sauce, and bring to a boil over high heat, scraping bottom of pan to loosen any brown bits. Reduce heat to low, cover, and simmer until rice is fully cooked and sticky but liquid it absorbed, about 16 minutes. Remove from heat. Let rice sit for 10 minutes covered, then fluff rice with fork. Stir in shredded chicken and set aside.
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Assemble the Arroz Imperial: Preheat the oven to 375°F. Layer half of shredded chicken and rice mixture in a 9×13 baking dish. Using a spatula, spread 1/4 cup of mayonnaise evenly over top, then sprinkle with 1 cup cheese. Repeat with rice mixture, mayonnaise, and cheese, and sprinkle the top layer with a pinch of salt. Arrange pimiento peppers slices (if using) in a spiral in the center of the casserole. Bake until cheese is melted and hot, about 10 minutes. Set broiler to high and broil until cheese is golden brown, 2 to 4 minutes. Let sit for 5 minutes before eating. Serve with maduros, if desired.
Serious Eats / Lorena Masso
Special Equipment
Large pot, food processor, 9×13 baking dish
Notes
Sazón is a popular seasoning blend in Latin American cooking, typically made with coriander, garlic, cumin, and annatto (achiote), which imparts a warm, golden color and distinctive flavor to dishes. Goya is the most widely available brand in the US, sold in small packets at most supermarkets and Latin grocers, but other brands and homemade blends work just as well.
Spanish-style tomato sauce is a savory, seasoned sauce made with onions, garlic, bell peppers, and olive oil, and often flavored with smoked paprika. It’s widely available at most Latin grocers, but if you can’t find it, regular tomato sauce makes a fine substitute.
While I prefer the texture of the chicken when shredded in the food processor, you can shred it with two forks, if preferred.
Make-Ahead and Storage
The chicken and broth can be cooked in advance and refrigerated separately in airtight containers for up to 4 days.
The unbaked, assembled casserole can be covered and refrigerated for up to 4 days. Follow baking directions above, adding 10 to 15 minutes to the cooking time.
The baked casserole can be covered and refrigerated for up to 4 days. Reheat covered in a 350°Foven until heated through, 20 to 30 minutes.
