Cuban Imperial Rice

      Cuban Imperial Rice is popular in Miami and is a party staple. It's a delicious mix of well seasoned rice with chicken and cheese. The mayo is a great addition to keep everything from drying out or sticking. 

2 Tbsp. olive oil
1 onion, chopped
1/2 green bell pepper, chopped
1 can pimentos, drained
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
2 c. parboiled rice
3 c. water
2 tsp. tomato chicken bouillon
1 bay leaf
pinch annatto powder

1-2 c. leftover shredded chicken
1 Tbsp. olive oil
1/2 onion, sliced
1/2 green pepper, sliced
1 tsp. oregano
1/2 tsp. cumin
4 cloves garlic, minced
1/2 c. water

1/2 c. mayonnaise
8 slices Munster cheese

In the bottom of an instant pot set to sauté; heat the oil and then sauté the onions and peppers. Once they are tender add the pimentos and garlic and cook another minute or two. Add the tomato sauce and rice and cook, stirring, for 5 minutes. Add the water, bouillon, annatto, and bay leaf. Secure the lid on the the instant pot and switch to pressure. Cook on low pressure for 11 minutes. Allow to natural release. Use a fork to fluff. 

Meanwhile heat the olive oil in a large skillet. Add the onion and bell peppers and sauté until tender. Add the chicken, garlic, oregano, and cumin and cook for another 5 minutes. Add the water and simmer until evaporated. 

Spread half the mayonnaise in a medium casserole dish and top with half the rice. Spread the chicken mixture over the rice and top with the remaining rice. Spread the top with the remaining mayonnaise and then top with the Munster cheese slices. 

Bake at 350 for 25-30 minutes or until heated through. Serve immediately. 


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