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Cuban Imperial Rice

A Cuban style of cooking rice with onions, yellow peppers, and red peppers, giving it a complex and delicious flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Units Scale

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.

  • Author: Shannen Mitch
  • 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, , , ,