ARROZ IMPERIAL A LO CUBANO (CUBAN-STYLE IMPERIAL RICE) | Anitas Delights

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella

Reduced-fat cheese lowers calories while maintaining flavor.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

Cook chicken thigh in a stock pot with 6 cups of water, bay leaf, and cilantro leaves for about 30 minutes.

Chop red pepper, green pepper, onion, and mince garlic for the sofrito.

Reserve about 3 cups of the chicken stock after cooking the chicken.

In a high-sided skillet on medium heat, add 3-4 tablespoons of extra virgin olive oil and let it heat up.

Add half of the chopped onions and half of the chopped peppers to the skillet and cook for about 5 minutes until the onions are translucent and the peppers are softened.

Add garlic, parsley, oregano, salt, pepper, one packet of sazon goya, about a tablespoon of tomato puree, and bee drill to the skillet, stirring well and cooking for 3-4 more minutes.

Add rice, reserved chicken stock, and the sofrito mixture to the rice cooker and cook according to the rice cooker's instructions.

In the same skillet used for the sofrito, add more olive oil and the remaining chopped onions and peppers, cooking until softened.

Add garlic, parsley, tomato puree, cumin, garlic powder, and the second packet of sazon goya to the skillet and mix well.

Deglaze the skillet with a splash of white wine and let it cook down for about a minute.

Add the shredded chicken to the skillet and mix well, adding about half a cup of reserved chicken stock if the mixture is too dry.

Season the chicken mixture with salt and freshly cracked pepper and let it cook for about 10-15 minutes, until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens