Low Fat Arroz Imperial

Indulge in a guilt-free twist on a Cuban classic with this Low Fat Arroz Imperial recipe—perfect for those seeking a hearty, flavorful dish with a healthier edge. Featuring tender, shredded chicken simmered in low-sodium broth, vibrant vegetables sautéed in olive oil, and golden-hued rice infused with cumin and turmeric, this layered casserole is as nutritious as it is delicious. A creamy, tangy mixture of low-fat Greek yogurt and mayonnaise replaces heavier sauces, while part-skim mozzarella adds a bubbly finish without the calorie overload. Ready in just over an hour, this oven-baked masterpiece is ideal for family dinners or meal prep, offering bold Latin flavors with a lighter touch.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 cups low sodium chicken broth
• 2 tablespoons olive oil
• 1 chopped large onion
• 1 chopped red bell pepper
• 3 minced garlic cloves
• 1 teaspoon cumin powder
• 1 teaspoon turmeric powder
• 2 cups white long-grain rice
• 1 cup frozen peas
• 1 cup low-fat plain Greek yogurt
• 0.5 cup low-fat mayonnaise
• 1 cup shredded part-skim mozzarella cheese
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Place the chicken breasts in a large pot and cover with chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is cooked through. Remove the chicken and let it cool, reserving the broth.

Step 2

Shred the cooled chicken using two forks and set aside.

Step 3

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, red bell pepper, and garlic. Sauté until the onion is translucent, about 5 minutes.

Step 4

Stir in the cumin and turmeric, allowing them to toast for 1 minute.

Step 5

Add the rice to the saucepan and stir to coat with the aromatics. Pour in 3 cups of the reserved chicken broth, reserving the rest for later use.

Step 6

Bring the mixture to a boil, reduce to a simmer, cover, and cook for 15 minutes. Add the peas, cover again, and cook for another 3-5 minutes until the rice is tender and the liquid is absorbed.

Step 7

In a bowl, combine the low-fat Greek yogurt and low-fat mayonnaise. Mix until smooth to create a creamy sauce.

Step 8

Preheat the oven to 350°F (175°C).

Step 9

In a 9x13 inch baking dish, spread half of the cooked rice mixture. Layer with the shredded chicken and half of the creamy sauce. Top with the remaining rice.

Step 10

Spread the remaining creamy sauce over the top layer of rice, then sprinkle with shredded mozzarella cheese.

Step 11

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 12

Let the dish cool for a few minutes before serving. Enjoy your lighter, delicious Arroz Imperial!

Nutrition Facts

Serving size	(2665.2g)

Amount per serving	% Daily Value*
Calories	2469.0

Total Fat 99.8g	0%
Saturated Fat 29.7g	0%
Polyunsaturated Fat 19.1g
Cholesterol 400.3mg	0%
Sodium 5519.9mg	0%
Total Carbohydrate 193.6g	0%
Dietary Fiber 16.3g	0%
Total Sugars 39.8g
Protein 197.6g	0%

Vitamin D 3.5IU	0%
Calcium 1373.2mg	0%
Iron 17.8mg	0%
Potassium 3349.8mg	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: 36.5%

Protein: 32.1%

Carbs: 31.4%