This arroz imperial con pollo features juicy shredded chicken combined with fluffy yellow rice, mayonnaise, and melted cheese. It’s a simple, satisfying main dish that reheats well — serve with roasted vegetables or a tomato avocado salad.
Although I grew up in a Cuban household, I didn’t try Arroz Imperial until my late twenties. After gathering a few family recipes from my aunts, I adapted the versions I liked into my own take. The classic uses plain yellow rice, but I added corn because I love its sweetness and texture. Cooking is about making recipes your own — feel free to personalize this dish with ingredients you enjoy.
Top Tips and Recipe Variations:
- Protein: I used Latin shredded chicken stew for the filling, but you can swap in ground beef, ground turkey, rotisserie chicken, or omit meat for a vegetarian version.
- Use parboiled or long-grain rice for the best texture. The yellow rice with corn shown here adds flavor and color.
- If you’re not a mayonnaise fan, you can leave it out — however, it lends creaminess and a nice flavor to the top layer.
- Cheese: Cheddar works great, but mozzarella, Colby Jack, or a mixed cheese blend are fine alternatives.
How to Assemble
Treat this casserole like a Cuban-style lasagna. Grease a 9×13-inch oven-safe dish. Add 1–2 cups of cooked yellow rice to the bottom, then spread the shredded chicken mixture over it. Cover the chicken with the remaining rice, then spread a layer of mayo evenly across the top. Finish with about 2 cups of shredded cheese. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the cheese is melted and bubbling.
Can I Use White Rice Instead of Yellow?
White rice is milder in flavor; for Arroz Imperial I recommend yellow rice because it brings the savory, aromatic profile typical of Cuban-style rice and complements the chicken and seasonings.
Can I Use Instant Yellow Rice?
Instant yellow rice is an acceptable shortcut if you’re short on time, but homemade yellow rice will yield better texture and flavor — especially when feeding a crowd.
More Cuban Recipes…
If you enjoy this dish, try other Cuban favorites that pair well with rice and beans. Classic Cuban black beans or picadillo are excellent companions for a hearty meal.
Did you make this arroz imperial? Share your thoughts in the comments below!
Arroz Imperial
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Ingredients
Yellow Rice with Corn
- 2 cups parboiled rice
- 4 cups water
- 1 onion, finely diced
- 3 garlic cloves, finely minced
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1 bay leaf
- 2 tbsp dry white wine, optional
- 1 cup corn kernels, or a full can
- 1/4 cup tomato sauce
- 1 tsp sazon
- 3 tbsp olive oil
- salt to taste
Shredded Chicken
- 2 lbs chicken breasts
- 1 onion, finely diced
- 1 green bell pepper, sliced
- 3 garlic cloves, finely minced
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp sazon
- 2 tbsp dry white wine, optional
- 1/2 cup tomato sauce
- 4 cups chicken stock
- 2 tbsp capers
- 1 bay leaf
- salt and pepper to taste
Other Ingredients
- 1 cup mayo
- 2 cups cheddar cheese
- 1/4 cup roasted red peppers, for garnish, optional
Instructions
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To make the yellow rice, heat 3 tbsp olive oil in a large pot over medium-high heat. Cook the diced onion 2–3 minutes until softened.
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Add the garlic and cook until fragrant. Stir in sazon, tomato sauce, bay leaf, cumin, oregano, dry white wine (if using), salt, and corn. Cook 1 minute, then add the rice and cook another minute. Pour in the water, bring to a boil, cover, reduce heat to medium-low and simmer 20 minutes or until the rice is tender.
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For the shredded chicken, boil the chicken breasts in water over medium-high heat 20–25 minutes or until cooked through.
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Shred the chicken with two forks and set aside. In a skillet over medium-high heat, warm a bit of olive oil and sauté the onion, garlic, and bell pepper until translucent.
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Stir in tomato sauce, dry white wine (optional), oregano, garlic powder, sazon, bay leaf, and cumin. Cook 1 minute to combine flavors.
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Add the shredded chicken, pour in the chicken stock, and season with salt and pepper.
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Simmer uncovered for about 20 minutes, until the sauce thickens and flavors concentrate. Stir in the capers and adjust seasoning.
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Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread 1–2 cups of cooked yellow rice on the bottom, add the shredded chicken mixture, then top with the remaining rice.
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Spread mayo over the rice, sprinkle with cheese, and bake 30 minutes or until the cheese is fully melted. Garnish with cilantro and roasted red peppers if desired. Serve warm and enjoy!
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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