Cuban Imperial Rice Recipe: Layered Chicken and Cheese

Cuban imperial rice, or arroz imperial, is a baked, layered dish of seasoned rice, shredded chicken, mayonnaise, and melted cheese. This Cuban home-cooking favorite is hearty enough to serve as a main course, and its layers make it easy to portion; family versions vary in seasoning, fillings, and how much mayonnaise they use.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g)
5 cups water, for poaching the chicken (1.2 L)
1 bay leaf
1 tsp kosher salt, for the poaching water (5 g)
2 cups long-grain white rice (370 g)
3 cups low-sodium chicken broth, for the rice (710 ml)
1 tbsp neutral oil, such as canola oil (15 ml)
1 medium yellow onion, finely diced (about 1 cup or 150 g)
1 medium green bell pepper, finely diced (about 1 cup or 150 g)
3 garlic cloves, minced (about 1 tbsp or 9 g)
1 cup plain tomato sauce (240 ml or about 245 g)
1 tsp ground cumin (2 g)
1 tsp dried oregano (1 g)
¼ tsp ground annatto seasoning, such as bijol, optional (about 1 g)
¼ tsp black pepper (about 0.5 g)
½ tsp kosher salt for the chicken mixture, plus more to taste (2.5 g)
½ cup mayonnaise (120 g)
2 cups shredded Swiss cheese, mozzarella, or a mix (about 225 g)
1 tsp oil or softened butter, for greasing the baking dish (5 ml or 5 g)
⅓ cup sliced pimiento-stuffed olives, optional (about 50 g)

Instructions

Prepare the oven and dish. Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish. Set out the rice, broth, and remaining ingredients so they are ready to use. If the chicken thighs are especially thick, cut them into similarly sized pieces so they cook evenly.
Poach the chicken. Put the chicken, water, bay leaf, and 1 teaspoon salt in a saucepan. Bring to a gentle simmer, then lower the heat and cook for about 18–22 minutes, turning the pieces once if needed. Check the thickest part of each piece with a food thermometer; USDA FSIS safe minimum temperature for poultry is 165°F (74°C). Remove the chicken to a plate and let it cool just enough to handle. Discard the bay leaf, and reserve the poaching liquid for another use or discard it.
Cook the rice. While the chicken poaches, rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Combine it with the 3 cups chicken broth in a medium saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15–18 minutes, until the liquid is absorbed and the grains are tender. Turn off the heat and leave the pot covered for 5 minutes, then fluff the rice gently with a fork. If your broth is salty, taste before adding any extra salt later.
Make the chicken filling. Heat the tablespoon of oil in a wide skillet over medium heat. Add the onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, cumin, oregano, annatto if using, black pepper, and ½ teaspoon salt; cook for 30 seconds. Add the tomato sauce and olives if using, and simmer for 2–3 minutes. Shred or finely chop the cooked chicken, add it to the skillet, and stir until coated. Taste and adjust the salt. The mixture should be moist but not soupy; simmer another minute if liquid pools in the pan.
Layer the casserole. Spread half of the rice in an even layer in the prepared dish, pressing lightly so it holds together without packing it hard. Spoon the chicken mixture evenly over the rice. Dot or spread half of the mayonnaise across the filling in a thin layer, then scatter about half the cheese over it. Add the remaining rice and smooth the surface. Spread the rest of the mayonnaise thinly over the top and finish with the remaining cheese. A little mayonnaise in the layers helps keep the casserole creamy; thick patches can make it greasy.
Bake until hot and golden. Bake uncovered for 22–25 minutes, until the cheese has melted and the casserole is hot through. For a more browned top, switch the oven to broil for 1–2 minutes, watching constantly so the cheese does not burn. Remove the dish carefully and let it stand for 15 minutes before cutting. That short rest helps the layers settle into neat servings.

Tips

Keep the rice distinct, not wet. Measure the broth accurately and avoid stirring the rice while it simmers. If the finished rice seems slightly firm, that is preferable to mushy rice here; it will soften a little more in the oven. If you have leftover cooked rice, use about 6 cups (roughly 900 g) and skip the rice-cooking step.
Season the filling after combining. Chicken broth, tomato sauce, olives, and cheese all bring different amounts of salt. Taste the chicken mixture before layering, and add salt gradually. A pinch of annatto gives a warm yellow-orange color, but it is optional; paprika can add color in a pinch, with a slightly different flavor.
Choose a cheese that melts smoothly. Swiss cheese is common in many versions, while mozzarella gives a milder, stretchier top. Pre-shredded cheese is convenient, though freshly grated cheese often melts more evenly. Avoid using only a very dry, aged cheese, which may turn oily or fail to form a soft blanket.
Let the casserole rest before serving. Cutting immediately can make the filling slide out of place. Fifteen minutes is usually enough for the layers to settle while the dish remains warm. If you want clean squares for a buffet, wait closer to 20 minutes and use a sharp knife wiped between cuts.

Serving Suggestions

Serve imperial rice warm as the centerpiece of a meal, with a crisp salad dressed simply with vinegar or lime to balance the creamy, cheesy layers. Sliced avocado, tomato salad, or sautéed green vegetables also make fresh, easy accompaniments. The casserole is filling, so a small side of black beans or sweet plantains is usually plenty rather than another large starch.

For a family-style meal, bring the baking dish to the table and cut it into eight portions with a wide spatula. For a gathering, let it rest a little longer before slicing so the layers hold together more firmly. The top is at its best soon after baking, when the cheese is still soft, but the dish remains satisfying reheated the next day.

Variations

Chicken is the familiar filling, but cooked leftover turkey can stand in at the same weight. If using already-cooked meat, skip the poaching step and fold it into the sautéed tomato mixture just long enough to heat through. You can also replace up to half the chicken with diced ham, though that makes the dish saltier, so taste before seasoning.

For a meat-free version, use 3 cups (about 500 g) cooked, drained black beans or sautéed mushrooms in place of the chicken. The result will be less traditional in flavor and texture, but still layers well with the rice, sofrito-style vegetables, mayonnaise, and cheese. For a little heat, add ¼ teaspoon red pepper flakes or a finely diced jalapeño with the bell pepper.

Some cooks use yellow rice, while others prefer plain white rice; this recipe keeps the rice simply seasoned so the tomato-and-spice chicken remains prominent. You can use a pinch of turmeric if annatto is unavailable, but use only a little because turmeric has a more noticeable earthy taste. A small handful of chopped roasted red pepper can replace the olives if you want a gentler, less briny filling.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. Transfer them to a shallow airtight container, or cover the baking dish tightly once it has cooled enough to handle. Keep the casserole refrigerated for 3–4 days. For easier reheating, store individual portions separately; the rice can dry out if a large piece is warmed for too long.

Reheat a portion in the microwave, covered loosely, in short intervals until steaming hot, or place it in an oven-safe dish, cover with foil, and warm at 325°F (165°C). Add a teaspoon or two of water or broth around the edge if the rice looks dry. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer rather than judging only by the melted cheese. You can freeze tightly wrapped portions for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); the texture may be a little softer after freezing.

Frequently Asked Questions

Can I make Cuban imperial rice ahead?
Yes. Cook the chicken, rice, and filling, then assemble the casserole, cover it, and refrigerate it for up to a day before baking. For the best texture, let the chilled dish sit out only while the oven heats, then bake until hot throughout; it may need a few extra minutes compared with a freshly assembled casserole. Do not leave the assembled dish at room temperature for more than 2 hours.

Why is my rice casserole mushy?
The rice may have absorbed too much liquid before assembly, or the chicken filling may have been watery. Measure the broth, drain rinsed rice well, and simmer the tomato mixture until it coats the chicken instead of pooling. Also avoid pressing the rice tightly into the dish, since a loose layer heats more evenly.

Can I use store-bought rotisserie chicken?
Yes. Use about 1½ lb (680 g) cooked, shredded chicken, removing the skin and bones. Stir it into the cooked onion, pepper, garlic, and tomato mixture until hot, then layer as directed. Since rotisserie chicken is often seasoned or salty, taste the filling before adding the recipe’s full amount of salt.

Is mayonnaise necessary?
Mayonnaise contributes the creamy layer associated with many versions of arroz imperial, but amounts and placement vary by household. You can reduce it to ¼ cup (60 g), spreading a very thin layer between the filling and top rice, or leave it out. Without it, the casserole will be less rich and may feel a bit drier; a few spoonfuls of broth stirred into the chicken can help.

Can I assemble it without baking?
Baking melts the cheese and lets the layers settle, so it is part of this casserole-style preparation. If you need to serve it without an oven, keep the rice, hot chicken filling, mayonnaise, and cheese separate until serving, then layer them in a warm serving dish. The cheese will not brown, and the portions will be softer and less defined.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).