Cuban Rice Lasagna with Chicken and Cheese

Cuban rice lasagna is a layered, pasta-free casserole inspired by arroz imperial: seasoned yellow rice, tender chicken, tomato sofrito, mayonnaise, and melted cheese baked together until hot and golden. Cuban households have their own versions of arroz imperial, and this practical variation makes the layers easy to assemble for a family dinner or a make-ahead meal.

Ingredients

1½ lb (680 g) boneless, skinless chicken breasts
4 cups (950 ml) low-sodium chicken broth, for poaching the chicken
2 cups (370 g) long-grain white rice
3 cups (710 ml) low-sodium chicken broth or water, for cooking the rice
2 tbsp (30 ml) olive oil
1 medium yellow onion, about 1 cup (150 g) finely diced
1 medium green bell pepper, about 1 cup (150 g) finely diced
3 garlic cloves (about 9 g), finely chopped
1 cup (240 ml) tomato sauce
1 tsp ground cumin (2 g)
1 tsp dried oregano (1 g)
½ tsp ground turmeric (1 g), or ½ tsp annatto powder for a warmer, earthier color
1 tsp kosher salt (about 5 g), divided, plus more to taste
½ tsp black pepper (about 1 g)
½ cup (60 g) pitted green olives, sliced, optional
⅓ cup (75 g) mayonnaise
2 cups (200 g) shredded mozzarella, divided
½ cup (50 g) finely grated Parmesan
2 tbsp (8 g) chopped cilantro or parsley, optional, for serving

Instructions

Prepare the oven and dish. Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Dice the onion and bell pepper, chop the garlic, and measure the seasonings so the sofrito comes together without rushing.
Poach the chicken. Put the chicken breasts in a saucepan and add the 4 cups (950 ml) broth. Bring it just to a simmer over medium heat, then lower the heat, cover partly, and cook gently for about 18–20 minutes, turning the pieces once if they are not submerged. Check the thickest part with a food thermometer; USDA FSIS safe minimum for poultry is 165°F (74°C). Lift the chicken onto a plate and reserve the broth for another use. When cool enough to handle, shred it into bite-size strands with two forks.
Cook the rice. Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then drain well. Combine it with 3 cups (710 ml) broth or water, ½ teaspoon of the salt, and the turmeric in a saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 18–20 minutes, or until the liquid is absorbed and the rice is tender. Take the pan off the heat and let it stand covered for 5 minutes, then fluff with a fork. The grains should be cooked but not wet; they will firm up further in the oven.
Make the chicken sofrito. While the rice cooks, warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5–6 minutes, stirring often, until softened. Stir in the garlic, cumin, oregano, black pepper, and remaining ½ teaspoon salt; cook for 30 seconds. Add the tomato sauce and olives, if using, and simmer for 2 minutes. Fold in the shredded chicken and stir until evenly coated. Taste and adjust the salt or pepper.
Layer the casserole. Spread half the rice evenly across the prepared baking dish, pressing gently rather than packing it down. Dot or spread half the mayonnaise over the rice in a thin layer; it does not need to cover every grain. Add all the chicken mixture, then scatter over 1 cup (100 g) mozzarella. Top with the remaining rice and spread on the remaining mayonnaise. Finish with the remaining mozzarella and the Parmesan.
Bake and rest. Bake uncovered for about 25 minutes, until the cheese has melted, the edges are bubbling, and the center is hot. If you want a more browned top, broil briefly at the end, watching closely so the cheese does not scorch. Let the casserole rest for 10 minutes before cutting into squares; this helps the layers hold together. Sprinkle with cilantro or parsley, if desired.

Tips

Keep the rice on the firm side. Measure the cooking liquid and avoid adding extra water. Very soft, wet rice can turn the layers pasty after baking. If the rice seems slightly firm when you fluff it, that is fine as long as it is cooked through; the casserole’s steam will soften it a little more.
Make the layers easy to spread. Divide the rice into two portions before assembling. If it clumps, fluff it again with a fork or dampen the fork lightly. Spread mayonnaise in small dabs rather than dragging a thick layer through the rice.
Adjust the color and flavor thoughtfully. Turmeric gives the rice a mild, earthy note and a bright yellow color. Annatto, sometimes sold as achiote powder, gives a more muted orange-gold color and a slightly different flavor. If neither is available, leave it out; the dish will still be savory, just paler.
Use a sensible shortcut, not undercooked poultry. Plain cooked, shredded chicken can replace the breasts. Use about 3½ cups (450 g) and skip poaching, but warm it in the sofrito until steaming. If starting with raw chicken, always verify the required temperature with a thermometer rather than relying only on timing.

Serving Suggestions

Serve the casserole warm, cut into squares, with a crisp salad dressed with lime or vinegar to balance the creamy rice and cheese. Sliced avocado, ripe tomato, or a simple cabbage slaw also brings freshness without competing with the seasoned chicken. For a more substantial Cuban-inspired meal, offer black beans on the side; keep them lightly seasoned so the sofrito remains the main flavor in the casserole.

This is a filling main dish, so a small side is usually enough. If serving a group, let the casserole rest before cutting and use a broad spatula to lift each portion. A little chopped cilantro or parsley adds color, while a few lime wedges let guests add acidity at the table. For children or anyone sensitive to salty food, serve olives on the side or leave them out, and choose low-sodium broth.

Variations

Use a different cheese: A mild white melting cheese can replace some or all of the mozzarella. Monterey Jack melts smoothly; a little Swiss cheese gives the top a nuttier flavor. Keep the Parmesan if you like a salty, browned finish, or replace it with an equal amount of mozzarella for a milder top.

Make it without mayonnaise: Mayonnaise is a familiar binder in many arroz imperial-style casseroles, but it is not essential to the layers. Leave it out for a less creamy result, or spread ⅓ cup (75 g) sour cream over the rice instead. Sour cream adds tang and may make the finished layers a little softer.

Change the protein: Leftover roast chicken works well, as does cooked turkey. For a meatless version, replace the chicken with about 3 cups (450 g) cooked black beans and 1 cup (150 g) sautéed mushrooms; add the beans to the tomato sofrito just long enough to heat through. That changes the casserole’s texture and flavor, but keeps the rice-and-cheese layering idea.

Add vegetables or a little heat: Stir ½ cup (75 g) thawed peas into the chicken mixture, or add ¼ teaspoon (0.5 g) red pepper flakes with the garlic. Avoid adding watery vegetables straight from the freezer; thaw and drain them first so they do not loosen the layers.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. Transfer portions to shallow, airtight containers or cover the baking dish tightly once it has cooled enough to handle. The casserole keeps for 3–4 days in the refrigerator. For the best texture, store it in portions so you can reheat only what you plan to serve.

Reheat individual portions in the microwave, loosely covered, stirring or turning the portion if it heats unevenly. For several servings, cover the dish with foil and warm it in a 350°F (175°C) oven until hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add a spoonful of water or broth before reheating if the rice looks dry. You can freeze well-wrapped portions for up to 2–3 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Is Cuban rice lasagna made with pasta?

No. In this recipe, cooked rice takes the place of pasta sheets, with chicken sofrito, mayonnaise, and cheese layered between it. The name describes the layered, baked format. It is inspired by arroz imperial, a Cuban rice casserole with variations from household to household.

Can I assemble it ahead of time?

Yes. Cook the chicken, sofrito, and rice, then assemble the casserole and cover it promptly. Refrigerate it and bake within 24 hours. Since it starts cold, allow extra oven time and check that the center reaches 165°F (74°C) before serving. For the neatest layers, you can also prepare the components separately and assemble just before baking.

Can I use brown rice?

You can, but brown rice needs more liquid and a longer cooking time than the white rice specified here. Cook it separately according to its package directions until tender, then use the same volume for layering. Its chewier texture and nuttier flavor will make the casserole less tender and a little less like the classic arroz imperial-inspired version.

What can I use instead of green olives?

Simply omit them if you do not like olives. They bring a salty, briny note, so a tablespoon of capers can provide a similar sharpness, though capers taste more pronounced. If using either ingredient, taste the chicken mixture before adding extra salt.

Why did my slices fall apart?

The casserole may have been cut while too hot, or the rice may have been very wet. Let it rest for the full 10 minutes, use a sharp knife, and lift portions with a wide spatula. Next time, measure the rice liquid carefully, drain rinsed rice well, and avoid pressing the layers down hard during assembly.

Can I prepare the chicken in advance?

Yes. Cook and shred it up to 2 days ahead, refrigerate it promptly in a covered container, and make the sofrito when you are ready to assemble. You can also use leftover cooked chicken, provided it has been stored safely. Warm it in the tomato mixture before layering so the filling heats evenly in the oven.

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

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