What is imperial rice, and how do you make it?

3 lbs chicken breasts (or chicken thighs)


6 slices bacon, cut into slivers


olive oil


2 medium onions, finely chopped fine


1 green bell pepper, cored, seeded and chopped fine


4 green onions, trimmed and chopped (white and green parts)


1/2 teaspoon oregano


1 whole bay leaf


6 large garlic cloves, minced


3 ounces tomato sauce


2 tablespoons sherry wine (optional)


1/2 cup frozen green peas


4 ounces chopped pimiento (Not roasted)


1 medium lime, juice of


salt and pepper, to taste


4 cups long grain rice


8 cups chicken broth (from the cooked chicken)


2 teaspoons bijol seasoning or mild paprika


7 tablespoons Hellmann's mayonnaise (NO salad dressing stuff!)


1/2 cup freshly grated parmesan cheese


2 cups shredded monterey jack cheese or other mild white cheese


1/4 cup sliced pimento stuffed olives (drained)





Wash chicken and place in a stock pot. Approximately 1-1/2 quarts to 2 quarts of water to fully cover meat.. Bring to a boil and simmer with 1 onion, 2 garlic cloves, 2 sticks celery, 2 carrots, all chopped into large chunks, %26amp; salt and pepper to taste. Cook uncoveres until the meat falls apart - keep checking, the broth %26amp; chciken. Remove chicken and reserve the broth.(You will use some of the broth to make the rice). Skim excess fat, if any, from the tpe and strain the broth. When cool enough, shred chicken into small pieces by hand. In a large frying pan, saute the bacon briedfly. Drain most, but not all of the excess fat. Add a tiny bit of olive oil and heat. Add onion, green pepper, green onions, oregano, and bay leaf. Saute onions until translucent. Add the garlic and saute for one additional minute, stirring occasionally.


Add tomato sauce, chicken and sherry. Bring to a boil reduce heat and simmer(uncovered) approximately 15 minutes to thicken sauce. Add peas, pimentos, lime juice and pimento stuffed olives, during the last five minutes of cooking. Salt and pepper to taste. Set aside. In a large covered pan, mix the rice with the chicken broth and/or paprika. Bring to a boil, cover and cook over low heat until the rice is throughly cooked and most of the broth absorbed, about 20 minuites. Add the mayonnaise to the cooked rice, a little at a time, and mix throughly.Preheat oven to 325°F. Spread 1/3 of the rice mixture onto the bottom of a 13"x9"x2"(we use a foil baking pan - ease of clean-up). Layer chicken mixture on top of the rice. Then add another layer of rice mixture. Generously sprinkle with 1/4 cup Parmesan cheese on top of this layer. Add the remaining rice. Sprinkle with remaining 1/4 cup Parmesan cheese on the top layer, then spread the shredded Monterey Jack completely over the top. Bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles.

What is imperial rice, and how do you make it?
I am Cuban and love Arroz Imperial. Basically it's a layer of rice that has vegies, layer of shredded chicken, layer of rice again and melted cheese on top. Food network has the recipe. We eat it with fried plantains.
Reply:Imperial rice is a rice dish that is usually made using sauteed vegetables and chicken stock. Though it is thought of a being Cuban, it has been made all over the world. Any rice that is cooked using a stock rather than simply boiling can be called an imperial. Use your imagination. If you want the Cuban defined version you can check on-line and find any number of recipes.