Week 4, Cooking with Yamin!

Imperial Rice

• 3 Cups of rice
• 2 lbs of chicken breast
• 1 Caldo de pollo Maggi
• 2 Tb of Tomato Paste
• 1 Onion
• 3 cloves of garlic
• 2 bay leaves
• Cummin
• 1 Green Pepper
• 1 Red Pepper
• SALT
• White Pepper
• Mayonnaise
• 1 Lb of mozzarella cheese
• Yellow Coloring (Bijol)
  

Preparation
Boil the chicken with a whole onion (chopped), 2 cloves of garlic, bay leaves, dash of cummin, 2 tb of tomato sauce, salt and the Caldo Maggi. The chicken must be boiled until tender.
WHen the chicken is tender, take it out of the broth and chop it. For an enhances flavor you may sauté the chicken breast with onion and garlic and 1 tb of tomatoe paste.
Cook the rice with the chicken broth and add ½ cup of additional broth so the rice is slightly over cooked (it needs to stay together). Chop half a red pepper in cubes and add to the cooking rice, when making the rice consider that the salt evaporates a bit when cooking, so u may add a dash more than usual.
Once rice is cooked and cooled, put the rice, pushing to the bottom until it’s a layer of rice firmly presses in the (PYREX in ENGLISH???), approximately 2 CM high, make sure is pushed down so that its even. The cover the rice with mayonnaise (for those who are not mayo fans, you may use more cheese instead. After put the layer of chicken, green pees, petit pois and a final layer of rice, and firmly press so the layer is ever, cover with mayonnaise, petit pois, strips of red pepper and peas, and cover with shredded mozzarella cheese. (Some people use mayo instead of cheese altogether).
Take to oven at medium high temperature until cheeses is melted and golden.

This rice is supposed to be served in squares, lasagna style, hence the reason the rice must be slightly over cooked so that it can be kept together.