Low Sodium Arroz Imperial

Discover a healthier twist on a Cuban classic with this Low Sodium Arroz Imperial recipe! Perfectly tender shredded chicken is simmered in a savory blend of low sodium tomato sauce, garlic, onions, and spices for bold, satisfying flavor without the excess sodium. Layered with fluffy white rice, vibrant peas, and a topping of melted low-fat mozzarella cheese, this dish becomes a show-stopping casserole that's both hearty and heart-healthy. By using low sodium ingredients and a thoughtful balance of seasonings, this recipe allows you to enjoy the comfort of Arroz Imperial guilt-free. Perfect for family gatherings or meal prep, this wholesome, flavorful dish is sure to impress while keeping health-conscious eaters happy.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 6 cups low sodium chicken broth
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 medium green bell pepper, chopped
• 3 garlic cloves, minced
• 1 cup low sodium tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 2 cups long-grain white rice
• 1 cup frozen peas
• 1.5 cups shredded low-fat mozzarella cheese
• 2 tablespoons unsalted butter
• 0.5 teaspoon freshly ground black pepper

Directions

Step 1

Fill a large pot with the low sodium chicken broth and add the boneless, skinless chicken breasts. Bring to a boil over medium-high heat, then lower the heat and let simmer for about 20 minutes, or until the chicken is cooked through.

Step 2

Remove the cooked chicken breasts from the pot, allowing them to cool slightly before shredding with two forks. Reserve the broth for later use.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped yellow onion and green bell pepper. Sauté for about 5 minutes until softened.

Step 4

Stir in the minced garlic, allowing the mixture to cook for an additional minute until fragrant.

Step 5

Add the low sodium tomato sauce, ground cumin, and ground paprika to the skillet. Stir to combine and let simmer for 5 minutes.

Step 6

Add the shredded chicken to the skillet, mixing thoroughly to coat with the sauce. Reduce heat to low and set aside.

Step 7

In a separate pot, combine the reserved chicken broth (with enough water to make 4 cups of liquid, if needed) with the long-grain white rice. Bring it to a boil, then reduce the heat to low, cover, and cook for 18-20 minutes, or until rice is tender and liquid is absorbed.

Step 8

Preheat your oven to 350°F (175°C).

Step 9

In a baking dish, spread half of the cooked rice as the bottom layer. Evenly distribute the chicken mixture over the rice. Then, spread the frozen peas over the chicken.

Step 10

Cover the peas with the remaining rice, creating an even top layer.

Step 11

Sprinkle the shredded low-fat mozzarella cheese on top of the rice.

Step 12

Dot the top with small pieces of unsalted butter and sprinkle with freshly ground black pepper.

Step 13

Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Step 14

Remove the foil and bake for an additional 5 minutes to brown the cheese slightly.

Step 15

Let the Arroz Imperial sit for 10 minutes before serving.

Nutrition Facts

Serving size	(3035.1g)

Amount per serving	% Daily Value*
Calories	2571.1

Total Fat 93.5g	0%
Saturated Fat 28.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 640.3mg	0%
Sodium 3863.3mg	0%
Total Carbohydrate 166.8g	0%
Dietary Fiber 16.0g	0%
Total Sugars 22.0g
Protein 254.3g	0%

Vitamin D 6.8IU	0%
Calcium 370.4mg	0%
Iron 20.4mg	0%
Potassium 4075.0mg	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: 33.3%

Protein: 40.3%

Carbs: 26.4%