Imperial rice~ creamy comfort food
This is one of my favorite dishes. On occasion, my Cuban neighbor will bring me some… and I graciously thank her and run to my kitchen to devour it. Of course I have begged her for the recipe, but she says she doesn’t use one. That’s the secret, folks. Don’t use a recipe. Except with baking. You gotta get those baking soda and baking powder measurements exact. 😉
So, my hubby is eating this and says “This one’s a keeper” and, I’m like, “Man, I should have written it down!” But… I did take pictures, so I am pretty sure I can relay the recipe that way. The recipe uses Saffron rice, Saffron is very expensive, and I’m not going to tell you to run out and buy something expensive for one recipe- you can use the yellow rice mix they sell in stores, or better yet, there is a brand that doesn’t have any artifical coloring in it as well. Use that one if you can. 😉
If you want me to describe what’s in it so you don’t have to scroll all the way to the recipe, I will. It’s a yellow rice casserole with layers of vegetables, chicken, olives and cheese. BUT~ what makes it creamy-melty-yummy is the cream and (yes!) mayonnaise that goes in it. Even mayo haters love it. (Because they don’t know it’s mayo) 😉
So, you cook up your rice. To save time, cook your chicken while you’re cooking the rice…
Place a portion of the rice in a casserole dish and top with veggies. I used peas n carrots, because that’s what I had- my neigbor puts some corn in hers. Add a few seasonings and Mexican cream on the veggies, then top with your cooked chicken.
Now, add some olives….
Now, top with the remaining rice and add a thin layer of mayonnaise.
Now, top with cheese.
Note: Mexican cream is similar to sour cream, but not as tangy. It can be substituted with sour cream.
- 1 package 10 oz yellow rice OR 6 cups cooked, saffron rice
- 1 cup mixed veggies, corn, peas, carrots (frozen/cooked)
- ¼ cup Mexican cream OR sour cream
- 2 chicken breasts, cooked and shredded
- 1 cup cheese, Mexican style, shredded
- handful of Spanish style olives
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Spanish style seasoning seasoning (optional)
- ⅓ cup mayonaise
- Cook the rice according to package directions.
- Place a portion of the rice in a 9 x 13 greased casserole dish
- Place the vegetables on top, and dot the vegetables with the cream and sprinkle a portion of cheese
- Place the chicken and olives on top of that, and sprinkle with seasonings
- Top with remaining rice, and smooth on the mayo
- Top with remaining cheese
- Tent with foil and bake at 350 for 25 minutes.