Dairy-Free Arroz Imperial

Savor the bold and comforting flavors of Dairy-Free Arroz Imperial, a Cuban-inspired classic with a modern twist. This vibrant casserole layers tender shredded chicken, perfectly seasoned yellow rice, and a creamy topping made with dairy-free mayonnaise, ensuring a rich, satisfying dish that's entirely lactose-free. Infused with aromatic spices like cumin, smoked paprika, and turmeric, and punctuated with pops of brightness from sweet pimentos and peas, this recipe offers a delightful balance of savory and zesty. It's an easy-to-follow, one-skillet meal that's oven-finished for a golden, crispy top—making it a show-stopping centerpiece for family dinners or special gatherings. Ready in just an hour, this delicious dairy-free adaptation is a true crowd-pleaser for all palates!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 3 tablespoons Olive oil
• 1 medium Yellow onion, chopped
• 1 medium Red bell pepper, chopped
• 3 pieces Garlic cloves, minced
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric
• 1 cup Tomato puree
• 2 cups Chicken broth
• 1.5 cups White rice
• 0.5 cup Frozen peas
• 0.5 cup Dairy-free mayonnaise
• 0.25 cup Sliced pimentos, for garnish

Directions

Step 1

1. Preheat the oven to 350°F (175°C).

Step 2

2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.

Step 3

3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add chopped onion and red bell pepper. Sauté until the vegetables are soft, about 5 minutes.

Step 4

4. Stir in the minced garlic, salt, black pepper, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.

Step 5

5. Add the tomato puree and chicken broth. Stir to combine and bring to a simmer.

Step 6

6. Stir in the white rice and frozen peas. Return the cooked chicken to the skillet, placing it on top of the rice mixture.

Step 7

7. Cover the skillet and reduce the heat to low. Cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Step 8

8. Once cooked, remove the chicken breasts and shred using two forks. Stir the shredded chicken back into the rice mixture.

Step 9

9. Transfer the rice and chicken mixture to a 9x13-inch baking dish. Spread the dairy-free mayonnaise evenly over the top.

Step 10

10. Garnish with sliced pimentos and transfer the baking dish to the preheated oven.

Step 11

11. Bake for 10 minutes, or until the top is slightly browned and set.

Step 12

12. Remove from the oven and let sit for 5 minutes before serving.

Nutrition Facts

Serving size	(1843.3g)

Amount per serving	% Daily Value*
Calories	2368.2

Total Fat 144.0g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 295.8mg	0%
Sodium 6880.1mg	0%
Total Carbohydrate 130.4g	0%
Dietary Fiber 17.0g	0%
Total Sugars 30.1g
Protein 134.4g	0%

Vitamin D 3.5IU	0%
Calcium 243.3mg	0%
Iron 13.6mg	0%
Potassium 3344.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 22.8%

Carbs: 22.1%