Inspired by asassyspoon.com.
Rice
2 tbsp. olive oil
1 small chopped onion
2 cloves minced garlic
1 4-oz. can sliced pimentos (optional)
1 8-oz. can tomato sauce
2 cups uncooked long grain rice
3 cups water
1 chicken bouillon cube
1 tsp. turmeric
1 bay leaf
Chicken
3 cups cooked and shredded chicken breast (rotisserie is perfect)
1 tbsp. olive oil
1/2 small chopped onion
1 tsp. oregano
1 tsp. cumin
Salt and pepper to taste
4 cloves minced garlic
1/2 cup chicken stock
Layers
2 cups shredded cheddar cheese
1/2 cup mayonnaise
Preheat oven to 350 degrees. In a Dutch oven large pan with lid, heat olive oil over medium-high heat and sauté onion for 5 minutes. Add garlic, pimentos (if using), tomato sauce, rice, water, bouillon cube, turmeric and bay leaf. Bring to boil, reduce heat, cover and simmer 15 minutes, turn off heat and let sit covered for another 10 minutes.
In a skillet, add olive oil, onions, oregano, cumin, salt and pepper and sauté for 5 minutes on medium high. Add garlic and cook for 1 minute. Add chicken stock to deglaze pan, then add shredded chicken and cook for 2 minutes. Remove from heat.
In 8-inch square baking dish sprayed with nonstick spray, spread thin layer of mayo, then layer half the rice, half the chicken and half the cheese. Then, layer other half of rice, rest of mayonnaise, rest of chicken and top it with cheese.
Bake for 20-25 minutes. Garnish with pimentos, if desired. This classic Cuban chicken and rice dish is comfort at its finest. It’s delicious served topped with sliced avocado and can easily convert to cauliflower rice for a lower-carb alternative.
