Steps
- Heat two-thirds of 3 tablespoons of olive oil in a pot over medium-high heat. Saute 1 small chopped yellow onion and 1 small chopped green bell pepper for 5 minutes.
- Add one-third of 6 minced garlic cloves, 115g of drained sliced canned pimentos, and 225g of tomato sauce. Cook for 1 minute. Add 2 cups of rinsed drained long-grain rice.
- Add 3 cups of water, 1 chicken bouillon cube, 1 pinch of ground annatto, and 1 bay leaf. Boil, cover, and cook over low heat for 15 minutes.
- Remove from the heat and rest covered for 5 minutes. Fluff and discard the bay leaf. Preheat the oven to 350°F / 175°C.
- Heat the remaining oil in a skillet over medium-high heat. Saute ½ small chopped yellow onion, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin for 5 minutes. Season with salt and pepper.
- Add the remaining garlic and cook for 1 minute. Stir in ½ cup of chicken broth and 3 cups of cooked shredded chicken breast, scraping the pan. Cook for 2 minutes.
- Spread a little of ½ cup of mayonnaise inside a deep 8 × 8in / 20 × 20cm baking dish. Layer half the rice, half the chicken, and half of 2 cups of shredded cheddar.
- Add the remaining rice, mayonnaise, chicken, and cheese in that order. Bake for 20-25 minutes, until hot and the cheese melts.