Arroz Imperial

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Mozzarella cheese - 1/2 cup, shredded
• Parmesan cheese - 1/2 cup, grated
• Mayonnaise - 1/2 cup
• Rice - 2 cups
• Chicken broth - 2 cups
• Tomato sauce - 1 cup
• Bell pepper - 1, finely chopped
• Onion - 1 medium, finely chopped
• Garlic - 4 cloves, minced
• Chicken - 1 whole, cut into pieces

Instructions

1. Preheat the oven to 350°F.
2. Season the chicken pieces with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the garlic, onion, and bell pepper. Cook until the vegetables are softened.
5. Add the tomato sauce and chicken broth to the skillet. Bring to a boil.
6. Add the rice to the skillet and stir to combine. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Meanwhile, shred the cooked chicken into small pieces.
8. In a separate bowl, mix together the mayonnaise, Parmesan cheese, and shredded chicken.
9. Spread half of the cooked rice mixture into a baking dish. Top with the chicken mixture.
10. Cover the chicken mixture with the remaining cooked rice.
11. Sprinkle the shredded mozzarella cheese on top.
12. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly.
13. Serve hot and enjoy!