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Low-Carb Arroz Imperial: A Cuban Comfort Food Classic, Reinvented

My grandmother’s kitchen always smelled of simmering spices and roasting meats. Among the many treasured dishes she crafted was Arroz Imperial, a vibrant Cuban casserole. I can still recall the anticipation as she carefully layered the rice, chicken, and cheese, the aroma alone a promise of a delicious family gathering. Years later, as I began exploring low-carb cooking, I yearned to recreate that nostalgic flavor without the carb load. This recipe is my tribute to her, a keto-friendly version of a beloved classic.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Yield: 1 casserole
Dietary Type: Low-Carb

Ingredients

1 cup parmesan cheese, shredded
1 teaspoon ground cumin
1 teaspoon ground oregano
2 tablespoons olive oil
3 lbs skinless chicken breasts
1 lime, juice of
4 slices bacon
1 head raw cauliflower (5-6-inch diameter)
4 tablespoons frozen green peas
1 green bell pepper
4 ounces tomato sauce
8 ounces monterey jack cheese, shredded
6 tablespoons mayonnaise
6 garlic cloves
1 large raw onion
2 bay leaves
1 cup chicken broth
½ cup beer (optional)
1 teaspoon Bijol, saffron or other yellow colorant such as achiote
Salt and pepper to taste

Equipment Needed

Stock pot
Large pan
Hand grater or food processor with grater attachment
Microwave-safe bowl
Dutch oven or large pot
9” x 13” baking pan or casserole dish

Instructions

Making the Chicken: Begin by washing the chicken breasts and placing them in a stock pot. Add enough water to cover the meat. Bring the water to a boil, then reduce the heat to low, and simmer the chicken, uncovered, until the meat is tender and easily falls from the bone – this should take approximately 45 minutes to 1 hour. Remove the chicken from the pot, being sure to reserve the broth, as you will use it later to make the cauliflower rice. Alternatively, you can use 1-2 cooked rotisserie chickens depending on their size. Pull apart the meat and use the chicken bones to make the broth. The goal is to have about 3 lbs of cooked chicken meat.
Once the chicken is completely cooled, skin it (if necessary) and shred it into small pieces, either by hand or using two forks. Ensure you carefully check the meat with your hands to remove any small bones, cartilage, or tough pieces.
In a large pan, cook the bacon until crispy. Remove the bacon and discard the excess fat, leaving only a thin coating in the pan. Chop the cooked bacon into small pieces and set aside. Add 1 tablespoon of olive oil to the pan, along with ½ of the onion, chopped, and ½ of the green pepper, chopped. Sauté the vegetables until the onion becomes translucent. Add 3 garlic cloves, diced, and sauté for another minute until fragrant. Add the shredded chicken and 4 ounces of tomato sauce. Season with salt and pepper to taste. Simmer the mixture for about 10 minutes, allowing the flavors to meld. Finally, add the juice of 1 lime and mix well. Set the chicken mixture aside.
Making the Cauliflower Rice: Remove and discard the leaves and larger stems from the head of cauliflower. Break the florets apart, rinse them thoroughly, and spin them dry. Remove any smaller stems and separate them from the florets. Grate the cauliflower florets using a hand grater or, for much easier grating, use a food processor with a grater attachment. Coarsely chop the smaller cauliflower stems and run them through the food processor grater as well. If you prefer, you can discard the smaller stems. Combine the grated cauliflower into a microwave-safe bowl with 2 bay leaves, cover, and microwave on high for 6 minutes. After microwaving, remove and discard the bay leaves.
In a Dutch oven or a large pot, add 1 tablespoon of olive oil, ½ of the onion, chopped, and ½ of the green pepper, chopped. Sauté the vegetables until the onion is translucent. Add 3 garlic cloves, diced, and sauté for another minute until fragrant. Add 1 cup of chicken broth (from cooking the chicken) and ½ cup of beer (optional, for added flavor). Add 1 teaspoon each of oregano and cumin. Also, add 1 teaspoon of Bijol, saffron, or another yellow colorant such as achiote to give the cauliflower rice a vibrant color. Add the cooked, grated cauliflower and stir well to combine. Simmer the mixture, covered, for about 10-15 minutes, stirring occasionally, until the cauliflower is tender. Add the 4 tablespoons of frozen green peas during the last 5 minutes of cooking. Season with salt and pepper to taste.
It’s perfectly acceptable to have some fluid remaining in the bottom of the pot. Simply transfer the cooked cauliflower to a mixing bowl, being careful to avoid transferring the excess fluid from the bottom of the pot. Once in the mixing bowl, mix in ½ cup of the grated Parmesan cheese.
Assembling the Casserole: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a 9” x 13” baking pan or casserole dish, spread one-third of the cauliflower rice evenly along the bottom of the pan, patting it down firmly.
Spread 2 tablespoons of the mayonnaise evenly on top of the cauliflower rice layer.
Spread half of the chicken mixture evenly over the mayonnaise layer, patting it down firmly.
Sprinkle ¼ cup of the grated Parmesan cheese over the chicken layer.
Add another one-third layer of the cauliflower rice, spreading it evenly and patting it down firmly.
Top with 2 tablespoons of mayonnaise, spreading it evenly.
Add the remaining chicken mixture, spreading it evenly over the mayonnaise layer.
Sprinkle another ¼ cup of the grated Parmesan cheese over the chicken.
Add the final one-third layer of the cauliflower rice, spreading it evenly and patting it down firmly.
Spread the remaining 2 tablespoons of mayonnaise evenly over the cauliflower rice.
Finally, spread the 8 ounces of grated Monterey Jack cheese, or another mild cheese of your choice, evenly over the top of the entire casserole.
Place the assembled casserole in the preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 20 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
Presentation: There are several ways to present this dish attractively. Red pimento strips and slices of hard-boiled eggs are often used to decorate the dish. A quick search for “Arroz Imperial” on Google Images will give you many ideas for visual inspiration.

Expert Tips & Tricks

For a richer flavor, use homemade chicken broth instead of store-bought.
If you don’t have Bijol, saffron or achiote, a pinch of turmeric can add a similar color.
Make sure to drain the cauliflower rice well to prevent a soggy casserole.
Feel free to experiment with different types of cheese for the topping.
To save time, you can prepare the chicken and cauliflower rice ahead of time and assemble the casserole just before baking.

Serving & Storage Suggestions

Serve the Arroz Imperial hot, accompanied by a refreshing side salad, sliced tomatoes, or avocado. For those not following a low-carb diet, the dish pairs wonderfully with fried sweet plantains. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally, until heated. While freezing is possible, the texture of the cauliflower may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	478.5 kcal	N/A
Calories from Fat	235 g	49%
Total Fat	26.2 g	40%
Saturated Fat	10.5 g	52%
Cholesterol	152.6 mg	50%
Sodium	748.3 mg	31%
Total Carbohydrate	9.2 g	3%
Dietary Fiber	1.4 g	5%
Sugars	3.3 g	N/A
Protein	50.2 g	100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the chicken mixture for a kick.
Seafood Imperial: Substitute the chicken with shrimp, crab, or a combination of seafood for a different flavor profile.
Vegetarian Option: Replace the chicken with sautéed mushrooms and black beans for a vegetarian-friendly version.
Cheese variations: Swap out Monterey Jack for Mozzarella, cheddar, or a Mexican blend for a slightly different flavor.
Add veggies: Mix in other low-carb vegetables like zucchini or spinach for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-riced cauliflower to save time?
A: Yes, you can substitute with pre-riced cauliflower, but be sure to squeeze out any excess moisture after cooking to avoid a soggy casserole.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the casserole a day in advance, cover it tightly, and refrigerate. Add about 10-15 minutes to the baking time to ensure it’s heated through.

Q: Is there a substitute for mayonnaise?
A: While mayonnaise contributes to the creamy texture, you can use Greek yogurt or sour cream for a tangier alternative, but be mindful of the carb count.

Q: Can I freeze this Arroz Imperial?
A: While you can freeze it, the texture of the cauliflower may change slightly upon thawing. Ensure it’s cooled completely before freezing in an airtight container.

Q: How can I prevent the top from burning?
A: If the cheese starts to brown too quickly, tent the casserole with aluminum foil during the last few minutes of baking.

Final Thoughts

This Low-Carb Arroz Imperial is more than just a recipe; it’s a journey back to cherished memories and a celebration of reinventing classic dishes for a healthier lifestyle. I encourage you to give it a try and experience the flavors of Cuba without the guilt. Feel free to experiment, adapt, and make it your own. And don’t hesitate to share your creations and feedback – I’d love to hear how it turns out! Pair this delightful casserole with a crisp cucumber salad and a sparkling water with a lime wedge for a complete and satisfying low-carb meal.

Low-Carb Arroz Imperial (Imperial Rice) Recipe