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Imperial Rice Recipe

Imperial Rice Recipe
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Cooking Time : 45 minutes
Serving : 6
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Prepare the ingredients before making Imperial Rice in your home. Then, follow these steps below to serve Imperial Rice for your family or friends.

Ingredients: Imperial Rice

  • 6 chicken thighs
  • 1 large onion, diced. Half will be used in slow cooker and half will be used later in final preparations.
  • 6 clove garlic, minced. Half will be used in slow cooker, the rest in the final preparations.
  • 1 Water
  • 10 oz saffron rice mix
  • 3 tbsp mayonnaise (optional)
  • 2 tbsp olive oil
  • 1/2 cup green bell pepper, diced
  • 1 dash salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1 tbsp lime juice
  • 2 tbsp cooking wine
  • 4 oz can tomato paste
  • 8 oz mozzarella cheese
  • 1 optional garnishes: parsley, pimento slices or olives

How to Make Imperial Rice

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Imperial Rice in your home by yourself.

    Step 1
  • Imperial rice, or arroz imperial is a staple in the Cuban American community. It is frequently served at South Florida parties and other events. This recipe is for a small portion to serve at home, but can be scaled up to serve larger groups.
  • Step 2
  • In a slow cooker, add 1/2 diced onion, 3 minced garlic cloves, and the chicken thighs. Add water to cover the ingredients. Cook on low heat for 8 hours or until chicken is tender.
  • Step 3
  • Remove chicken from slow cooker and shred with fork. Discard bones, retain the broth. Set aside.
  • Step 4
  • Prepare saffron rice according to package instructions, substituting the broth from the slow cooker for the water, using the specified amount. Alternatively, you can prepare saffron rice from scratch, but using the packaged mix saves time.
  • Step 5
  • Optional: Many people will add mayonnaise to the cooked rice before putting it into the casserole dish. I don't, but I am including this step for those who are so inclined.
  • Step 6
  • Preheat oven to 350°F
  • Step 7
  • In a large skillet, add olive oil and turn on low heat. Add green pepper and onion. When onions start to become translucent, add salt, pepper, oregano and garlic. Saute for 2-3 minutes, then add shredded chicken and lime juice. Saute 2-3 minutes more.
  • Step 8
  • Add cooking wine and tomato paste. Blend with other ingredients. Raise heat and cook until liquids reduce. Remove from heat.
  • Step 9
  • In a casserole dish, add cooked rice. Layer the chicken over the rice. Top with mozzarella cheese.
  • Step 10
  • Bake for 30 minutes or until cheese is melted and beginning to brown.
  • Step 11
  • Garnish and serve. I prefer parsley, but pimento slices or stuffed olives are more commonly used.
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