Arroz imperial is a Cuban layered rice casserole — rice on the bottom, shredded chicken in a rich sauce in the middle, topped with cheese and baked golden. Cuba's answer to lasagna.
Arroz imperial is a Cuban adaptation of Spanish arroz al horno (baked rice). The layering technique (rice, filling, cheese, bake) reflects Spanish colonial influence, but the filling (shredded chicken in a criollo sauce) is distinctly Cuban. The dish is a staple of Cuban celebrations in Miami and Havana alike.
A golden slice of layered rice casserole, pulling apart to reveal shredded chicken in a savory red sauce, with melted cheese strings. Each bite combines rice, chicken, and cheese in a comforting, familiar way.
The layered structure creates distinct textural zones: the bottom rice layer absorbs moisture from the filling (becoming softer), the middle filling stays moist, and the top cheese layer crisps in the oven. The chicken must be pre-cooked (shredded from a whole boiled chicken) and the sauce reduced to prevent the casserole from becoming soggy.
Variations
Some use leftover pork or ham; mayonnaise is sometimes added to the filling for richness; the cheese varies.
On the Palate
Where Arroz Imperial sits in the Cuban flavor cloud
Ingredients
Serves 8
How it's made
6 steps · 1 hour active + 30 min waiting
- 120 min
Cook white rice; set aside.
- 245 min
Boil a whole chicken with onion, garlic, bay leaf; cool; shred meat; reserve broth.
- 35 min
Sauté chopped onion, garlic, bell pepper in oil (sofrito).
- 410 min
Add tomato sauce, cumin, oregano, cooking wine; simmer 10 min.
Watch outReduce the sofrito-tomato sauce until it's thick and jammy — a watery sauce soaks into the rice layers and the whole casserole turns soggy.
- 55 min
Add shredded chicken; stir to coat.
- 625 min
Layer in a casserole: rice, chicken mixture, cheese. Repeat. Bake at 180°C for 25 min until golden.
Watch outBake until the cheese top is bubbling and spotted golden — that browned crust is the textural contrast against the soft rice underneath.
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