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Imperial Rice

Imperial Rice

2 Hr(s) 10 Min(s)
35 Min(s) Prep
1 Hr(s) 35 Min(s) Cook
This rice dish includes chicken, stuffed olives and a blend of cheeses. That's why we call it Imperial Rice.
What You Need
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10 servings
Original recipe yields 10 servings
2 lb. boneless chicken breasts
2 Tbsp. concentrated powdered chicken broth or 2 chicken bouillons
1 large onion, finely chopped, divided into thirds
2 bay leaves, divided
2 whole garlic cloves
4 garlic cloves, finely chopped, divided
2 Tbsp. olive oil
4 cups long-grain white rice
1 tsp. sweet paprika, divided
1/4 cup stuffed olive s, sliced
1 can (8 oz.) tomato sauce
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1 pimento, cut into strips
1 can (8.5 oz.) sweet peas, drained
cooking spray
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Let's Make It
1
Cook chicken breasts in a medium pot in 8 cups of water, chicken broth concentrate, a third of the onion, 1 of the bay leaves and 3 cloves of garlic. Bring to a boil and cook over medium- low heat 40 minutes. Once cooked, remove chicken and strain and reserves the broth where you cook the chicken, you will use 7 cups of broth to prepare the rice. Cool and shed chicken; set aside.
2
Start preparing the rice in a large pot. Add 1 Tbsp. of the oil and cook and stir one third of the onion and 1 chopped clove of garlic. Add the reserved 7 cups of chicken broth from cooking the chicken. Incorporate the rice, 1/2 tsp. of the paprika and season to the taste. Once it boils reduce heat to medium low. Cover and cook until the rice is completely cooked.
3
Meanwhile, in a large skillet add remaining oil, the remaining onion, the remaining chopped garlic, the paprika and the bay leave, olives, shredded chicken and tomato sauce. Simmer 20 minutes or until the liquid evaporates.
4
Preheat oven 350°F. You will need a rectangular 14 x9 or 13 x 9 inch baking dish (2 inches deep) which has been sprayed with cooking spray. Remember you are going to layer it as if it was a potato pie, lasagna or sandwich. Measure and reserve a 1/2 cup of the chicken mixture, 1/4 cup of the peas and a few of the pimiento strips.
5
Spread a layer of rice in baking dish, top with the chicken mixture, then half of the cheeses and the peas. Top with another layer of rice and finish by decorating the center with the reserved chicken, peas, the pimiento strips. Sprinkle with remaining cheeses. Cover with aluminum foil.
6
Bake 15 minutes, uncover and bake until cheeses are melted. Let stand 5 minutes before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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