In many Cuban dishes there is an influences from other cultures including this dish Arroz Relleno. Arroz Relleno is served in a variety of ways throughout Latin America.
- Whole chicken, boiled or baked, discard bones and skin. Shred.
- 3 cups of Uncle Bens converted rice
- Bijol
- Onions
- Green pepper
- Bay leaf
- can tomato sauce
- Vino Seco
- Sazon
- Salt
- Green peas
- Mayonnaise
- Corn
- In a rice cooker or pot cook 1 chopped onion with some oil cook until translucent. Add 3 cups of rice, 4 1/2 cups of water, bijol for coloring and salt to taste. Cook until rice is done.
- Place the shredded chicken in a pan, with sliced onions, sliced green pepper, bay leaf, 6 envelops of sazon, can of tomato sauce, corn, splash of vino seco, cook for a few minutes and taste for salt add more if needed.
- In a baking pan put a layer of rice, on top of that all of the cooked chicken (do not add watery sauce) after that a layer of mayonnaise and then the last layer of rice. Sprinkle green peas on top and serve.
