Cuban imperial rice is a popular latin side dish hailing from Cuba. A classic cuban dish, imperial rice can be cooked with a variety of ingredients, making it a great option when looking to add some flare to any meal. This roasted and cooked recipe version is bursting with flavor and makes a fantastic addition to a variety of Latin dishes. The key to this traditional recipe is using fresh ingredients.
What is Cuban Imperial Rice?
Cuban imperial rice is a versatile and flavorful side dish. It is a unique blend of long grain rice, herbs, and spices that is cooked in a creamy stock. The stock is then combined with vegetables like bell peppers, carrots, and peas and the entire mixture is then roasted in the oven. The finished product is a flavorful and fragrant dish that pairs well with a variety of Latin and Spanish-style dishes.
What You’ll Need
Before beginning, it is important to have all of the necessary ingredients ready. Here is a list of what you’ll need:
* 2 cups of long grain rice
* 4 tablespoons of butter, divided
* 4 cloves of garlic, minced
* 1 onion, diced
* 1 green pepper, diced
* 1 carrot, diced
* 1 cup of frozen peas
* 1 teaspoon of cumin
* 2 teaspoons of smoked paprika
* 2 teaspoons of dried oregano
* 2 teaspoons of sea salt
* 4 cups of vegetable or chicken stock
* 1/4 cup of white wine
Prep time for this dish is 15 minutes, with an additional 25 minutes of cooking time.
1. Preheat the oven to 375 degrees.
2. In a large pot, melt 2 tablespoons of butter over medium heat.
3. Add the garlic, onion, and green pepper, cooking until just softened, about 5 minutes.
4. Add the cumin, smoked paprika, oregano, and salt.
5. Stir in the rice and cook for 2 minutes.
6. Pour in the stock and wine, stir, and bring to a boil.
7. Once it is boiling, reduce heat to low and simmer, covered, for 15 minutes.
8. Once the rice is cooked, add the peas and stir to combine.
9. Grease a 9×13 inch baking dish with the remaining 2 tablespoons of butter.
10. Spread the mixture evenly into the baking dish and bake for 25 minutes.
11. Let cool for a few minutes before serving.
Tips and Tricks
There are many ways this recipe can be adapted to fit individual tastes. Here are a few tips and tricks you can use to make the perfect cuban imperial rice dish:
* Add extra vegetables like mushrooms, sweet potatoes, and corn for more texture and flavor.
* Substitute the white wine for beer or chicken broth for a heartier flavor.
* Use jasmine or basmati rice for more flavor.
* Add a few sprigs of fresh rosemary or thyme for a more fragrant rice.
1. What kind of rice should I use?
You can use any kind of long grain white rice. Popular types of rice include basmati or jasmine rice.
2. Can I freeze cuban imperial rice?
Yes, cuban imperial rice can be frozen and will keep for up to 3 months.
3. Can I double the recipe?
Yes, the recipe can be easily doubled to feed a larger group.
4. Is cuban imperial rice healthy?
Yes, cuban imperial rice is a healthy and balanced side dish.
5. What dishes does cuban imperial rice pair well with?
Cuban imperial rice pairs well with a variety of Latin and Spanish-style dishes, such as Cuban black beans and arroz con pollo. It can also be served as a side dish to grilled meats and fish.
Cuban imperial rice is a classic Latin side dish that is easy to make and full of flavor. It’s a great way to add some flare to any meal or serve as a side dish. With a few simple ingredients and a few steps, you can have perfect Cuban imperial rice every time. Follow this step-by-step guide and you will be able to impress your friends and family with a delicious and nutritious meal that is sure to be a hit.Print
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 yellow bell pepper, diced
1 red bell pepper, diced
2 cups long grain white rice
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon oregano
Salt and pepper to taste
3 cups chicken broth
2 tablespoons fresh parsley, chopped (optional)
Heat oil in a large saucepan over medium heat. Add onions, garlic and bell peppers; sauté for about 5 minutes, until vegetables are softened.
Stir in the rice, cumin, paprika, oregano, salt and pepper. Cook for 2 to 3 minutes, stirring often, until rice is lightly toasted.
Pour in the chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for about 15 minutes, or until rice is cooked and all the liquid is absorbed.
Stir in the parsley, if using, and fluff the rice with a fork. Taste and adjust seasonings accordingly. Serve hot.
You can substitute vegetable broth in place of chicken broth.
For extra heat, add a pinch of cayenne pepper according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Cuban
- Diet: Halal
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 590mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cuban Imperial Rice, Cuban Cuisine, Side Dish, , , ,