Best 2 Arroz Relleno Stuffed Rice Recipes

Arroz Relleno, also known as stuffed rice, is a traditional Latin American dish that combines the flavors of savory rice, succulent meat, and a vibrant tomato-based sauce. Originating in countries like Venezuela, Colombia, and Ecuador, this culinary delight has become a staple in many households. Arroz Relleno is typically prepared using medium or short-grain rice, ensuring a tender and slightly sticky texture that perfectly complements the other ingredients. The rice is generously seasoned with achiote, a natural food coloring and flavor enhancer, along with a blend of herbs and spices like cumin, garlic, and paprika. Meat lovers rejoice, as this dish includes a variety of protein options, including ground beef, pork, or chicken, which are expertly seasoned and cooked until tender. The rice is then stuffed with this flavorful meat mixture, creating a tantalizing combination of textures and flavors. To elevate the dish further, a rich tomato sauce is prepared using fresh tomatoes, onions, peppers, and a touch of sweetness from panela or brown sugar. The stuffed rice is then baked or steamed until the sauce thickens and infuses the rice with its vibrant flavors. Arroz Relleno is a labor of love but also a culinary masterpiece that deserves a special place on your dinner table. So gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CUBAN ARROZ IMPERIAL (IMPERIAL RICE!)

Easy Cuban Arroz Imperial (Imperial Rice!) image

Cuban Arroz Imperial aka Imperial Rice. A classic Cuban comfort food dish made with layers of yellow rice, shredded chicken, mayonnaise, and melted cheese. Perfect for parties, large crowds, and any time of year!

Provided by Jamie Silva

Categories Dinner Main Course

Time 50m

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
1 small onion (chopped)
1 small green bell pepper (chopped)
2 cloves garlic (minced)
1 can sliced pimentos (4 oz, drained (plus more for garnish, optional))
1 can tomato sauce (8 oz)
2 cups uncooked Riceland Long Grain Rice (washed and drained)
3 cups water
1 chicken bouillon cube
Pinch of Bijol, annatto or turmeric powder to color the rice
1 bay leaf
3 cups cooked and shredded chicken breast ((you can use a rotisserie chicken to save time))
1 tablespoon olive oil
1/2 small onion (chopped)
1 teaspoon oregano
1 teaspoon cumin
Salt & pepper to taste
4 cloves garlic
1/2 cup chicken stock to deglaze the pan
2 cups shredded cheese (Gouda, Cheddar, any melty cheese will work!)
1/2 cup mayonnaise (plain Greek yogurt, or sour cream)

Steps:

In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.
Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, Bijol and bay leaf. Bring to a boil.
Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork and set aside.
In a skillet, add olive oil, onions, oregano, cumin, salt, and pepper. Sauté onions with spices for 5 minutes at medium-high heat. Add garlic cloves and cook for 1 minute. Add chicken stock to deglaze the pan then add the shredded chicken and cook for an additional 2 minutes. Transfer chicken to a plate and set aside.
Preheat the oven to 350 degrees F.
In an 8x8 baking dish, you will begin layering your ingredients. First, start by spreading a thin layer of mayonnaise at the bottom. This will prevent the rice from sticking to the bottom of the dish.
Next, add a layer of rice, then a layer of shredded chicken, then a layer of shredded cheese, another layer of rice, a thicker layer of mayonnaise, a layer of shredded chicken, and top it off with a thick layer of shredded cheese.
Place in the oven for 20-25 minutes to melt the cheese. Garnish with sliced olives and pimentos, if desired. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 525 kcal, Carbohydrate 46 g, Protein 25 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 901 mg, Fiber 3 g, Sugar 6 g

ARROZ RELLENO (STUFFED RICE)

ARROZ RELLENO (STUFFED RICE) image

Categories Chicken Rice Bake Kid-Friendly

Yield 6

Number Of Ingredients 21

Ingredients

Rice:
Pinch of saffron
2 tablespoons of olive oil
½ onion, chopped
4.5 cups of chicken broth
2 cups of rice
Chicken:
1 Chicken cooked
2 Medium onion, shredded
3 medium tomatoes, shredded
1 medium green pepper, shredded
1 tablespoon olive oil
5 Cloves Garlic, chopped
2 tablespoons sofrito seasoning
2 tablespoons olives
2 tablespoons capers
1/4 cup dry white one
Otro Relleno
1 1/2 cup monterey jack cheese, shredded
6 eggs, hard boiled, sliced
1/2 Cup sliced almonds, toasted

Steps:

Make the rice: saute the onion until transparent and add the chicken broth and the saffron. When it starts to boil, add the rice and boil until water is absorbed. cover the rice and cook for 20 minutes. Let cool. Cook the chicken in a simple broth (if you want to use the chicken broth for the rice) then, discard the bones and skin and shred the chicken. Mix with the sofrito and the other ingredients and cook for about 10 minutes. To assemble the dish. Butter a 9 x 12 glass dish, and start layering the rice first, then 1/3 of the cheese, 1/2 chicken, 3 egg eggs, and 1/3 of the almonds. Add more rice and repeat. Finish with rice and cheese on top. Bake at 350 for about 30-45 minutes until golden on top.

Tips:

Use high-quality rice: Choose a medium or long-grain rice that is fluffy and not sticky when cooked, such as basmati or jasmine rice.
Soak the rice before cooking: This will help the rice to cook evenly and prevent it from becoming mushy. Soak the rice in cold water for at least 30 minutes before cooking.
Cook the rice in a flavorful broth: Instead of using plain water, cook the rice in a flavorful broth, such as chicken broth, vegetable broth, or even coconut milk. This will add extra flavor to the rice.
Let the rice cool completely before stuffing: The rice should be completely cool to the touch before you stuff it, otherwise the filling will make the rice mushy.
Don't overstuff the rice: Be careful not to overstuff the rice, otherwise it will be difficult to cook evenly. You should be able to see some of the filling peeking out of the rice.
Use a variety of fillings: There are endless possibilities for fillings, so get creative and experiment with different flavors and textures. Some popular fillings include ground beef, chicken, vegetables, cheese, and nuts.
Cook the stuffed rice until heated through: The stuffed rice should be cooked until the filling is heated through and the rice is tender. This will usually take about 30 minutes in a preheated oven.
Let the stuffed rice rest before serving: Let the stuffed rice rest for a few minutes before serving to allow the flavors to meld together.

Conclusion:

Arroz relleno is a delicious and versatile dish that can be enjoyed by people of all ages. With its flavorful rice, savory filling, and crispy crust, arroz relleno is sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting dish to try, give arroz relleno a try. You won't be disappointed!