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Cuban-Style Chicken & Easy Yucca Casserole

Cuban seasoned chicken drumsticks and rice team up with a traditional Caribbean drink and classic vegetable side dish for a flavorful feast! Don't forget the Caribbean Rice Pudding to finish off the meal. 

Rate & Review

Don’t need to be on the beach to enjoy our traditional Piña Colada. Try it at home to refresh your family and guests with the delicious flavor of the coconut and pineapple!

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recipe

Ingredients:

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) coconut cream
  • 1 cup pineapple juice
  • 1 tablespoon rum extract, (optional)*
  • 6 cups ice cubes, divided
  • 1 garnish of pineapple wedges, marashino cherries, (optional)

Directions:

PLACE evaporated milk, coconut cream, pineapple juice and rum extract in blender container; cover. Blend until well combined. Pour mixture into pitcher; refrigerate until ready to use.

TO SERVE: Place half of beverage and 3 cups ice in blender container; cover. Blend until smooth. Pour into serving glasses. Repeat with remaining beverage and ice. Garnish glasses with pineapple wedges and maraschino cherries.

* NOTE: 2 tablespoons rum can be substituted for the rum extract.

reviews

Review This Recipe
  •  Star(s)

    So sweet!

    justin castillo from Salem, OR

    Looks delicious, great for day or night.

  •  Star(s)

    Pina Colada

    carmen concepcion from Fall River, MA

    I love pina colada. It is real good and taste great for the whole family. Easy and fun to make and so refreashing.

  •  Star(s)

    pina colada

    diane barron from West Chester, PA

    i thought it was refreshing and delicious, I plan on makingit again, i did add strawberries as extra garnish.

  •  Star(s)

    Pina Colada

    Noreen Gilbert from BURLINGTON, MA

    I love pina coladas and this is so easy to make. It is a refreshing drink on a hot day and you do not have to add the liquor. My friends and I enjoy them playing cards.

  •  Star(s)

    Make it Lighter

    Trish M from CT

    I just wanted to share with you, that if you use light or fat free carnation Evaporated Milk and light coconut milk you can cut the fat to about 1/4 the amount of fat @ 2-4 gr.fat instead of 10! It's just as yummy (Very forgiving on the tummy). I work for Weight Watchers. I've been a Lifetime member for @1 1/2 years. I am use to doing this. Hope this helps those who count points From 4pts to @2pts per serving.

  •  Star(s)

    Pina Colada

    elaine hilton from LITTLE FALLS, NJ

    MMMMM!!! Rich, creamy, and smooth! So easy to make and enjoy! Omit the rum, and children will love this delicious treat!

  •  Star(s)

    Very easy to make.

    Ava Torres-Lopez from San Antonio, TX

    This drink is so easy to make. We enjoyed it.

  •  Star(s)

    Refreshing!

    Sarah Stephany from CA

    I made these for a bridal shower, they were great the girls loved them! I used a little more rum than the recipe required...they were awesome!

  •  Star(s)

    better w/ Rum

    felice Shannon from Tamarac, FL

    This recipe is easy to make and tastes great but it's quite fattening. It does taste better with Rum!

  •  Star(s)

    GREAT DRINK!

    sheila bohanon from SAYLORSBURG, PA

    WOW!! This was amazing. So creamy and so fresh. Highly suggest trying it!!

  •  Star(s)

    Festive

    Linda Hitchcock from ALEXANDRIA, VA

    These are delicious with or without alcohol.

  •  Star(s)

    Tropical Delight

    RENEE BAKER from GRAND TERRACE, CA

    This is delicious, I added 2 Tablespoons of crushed pineapple. If I sit next to heater and close my eyes I might think it is summer time. Wishful thinking anyway!

  •  Star(s)

    Totally Awesome

    Dianne Kolacki from EDISON, NJ

    This is the best pina colada I have ever had. My husband and I have been searching for a good pina colada recipe for years, and we just found it. Thank you.

  •  Star(s)

    Delicious!

    Vira Mastroianni from PLANTSVILLE, CT

    I made a pitcher of the Pina Colada recipe and my husband told me that it tasted better than the Pina Coladas that we had on vacation this summer! Needless to say, I'll be making them again!

  •  Star(s)

    Bring the tropics home

    LYNN BIRD from HEMET, CA

    This is a great drink to bring sunshine and tropics to you. And the kids enjoy them "virgin style" with no rum! Makes them feel special, a little grown up and puts them in a party mood, little umbrellas and all.

  •  Star(s)

    Pinacolada's

    marilyn capretta from lakewood, OH

    They are excellent, will make them again!


nutrition

Nutrition Facts

Serving Size: 9 servings

Servings Per Recipe: 0

  • Calories: 150
  • Calories from Fat: 90
  • Total Fat: 10g (16% of DV)
  • Saturated Fat: 9g (44% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 60mg (3% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 10g
  • Protein: 4g
  • Vitamin A: 0% of DV
  • Vitamin C: 6% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Classic Latin American Chicken and Rice recipe gets some extra enhancement from the grated cheese topping added at the end. Great for entertaining or a special family meal.

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recipe

Ingredients:

  • 3 pounds chicken pieces, skin removed
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil, divided
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 2 cloves garlic, chopped
  • 1 1/2 cups uncooked long-grain white rice
  • 2 cups water
  • 2 large carrots, sliced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup pimiento-stuffed green olives, cut in half
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup frozen peas, thawed
  • 2 tablespoons grated cotija or Parmesan cheese

Directions:

SPRINKLE chicken with salt and black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; cook until browned on all sides. Remove from skillet; keep warm.

HEAT remaining 1 tablespoon oil in skillet. Add onion, tomato and garlic; cook for 2 minutes or until onion is tender. Add rice; cook for 2 minutes. Add water, carrots, bell pepper, olives and bouillon. Bring to a boil. Place chicken pieces over rice mixture.

REDUCE heat to medium-low; cover. Cook for 10 minutes. Stir in peas. Cook, stirring once during cooking time, for an additional 15 to 20 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese before serving.

reviews

Review This Recipe
  •  Star(s)

    Guatemalan Arroz Con Pollo

    Joan Randall from CAPE CORAL, FL

    I had forgotten about this food combination until I ran accross this recipe. It was wonderful and will be a "new family staple". The seasoning is just right and the vegetable combination makes it very festive.

  •  Star(s)

    ZINGY CHICK

    DEE ORLOSKI from MENTOR, OH

    GREAT AND WONDERFUL. OUR FAMILY REALLY ENJOYED THIS CHICKEN DISH. WE WERE LOOKING FOR SOMETHING WE HAD NEVER TRIED BEFORE. BUT WE WILL HAVE THIS AGAIN.

  •  Star(s)

    WOW

    DAO ORLOSKI from MENTOR, OH

    LOVED IT! THE WHOLE FAMILY LOVED IT TOO!

  •  Star(s)

    Arroz Con Pollo

    Deborah Webster Grochmal from NEWMARKET, NH

    A very good chicken and rice dish. My family loved this. I used only boned, skinned chicken breasts and left out the olives.

  •  Star(s)

    no olives

    MIRANDA WESTFALL from KANKAKEE, IL

    I loved it, but did skip the olives and instead of doing the rice as they did I used my instant rice in a bag, I have issues with alomost any other rice. But it was still great.

  •  Star(s)

    Wonderful Recipe

    Debra Kay from ELK MOUND, WI

    I've never tried something like this recipe before and was concerned my family would not care for it. Boy was I wrong. Everyone loved this recipe and asked how to make it. You need to have brownie points for all the refers...


nutrition

Nutrition Facts

Serving Size: 6 servings

Servings Per Recipe: 6

  • Calories: 520
  • Calories from Fat: 80
  • Total Fat: 9g (13% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 135mg (44% of DV)
  • Sodium: 570mg (24% of DV)
  • Carbohydrates: 49g (16% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 6g
  • Protein: 59g
  • Vitamin A: 120% of DV
  • Vitamin C: 80% of DV
  • Calcium: 8% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

This recipe inspired by our Circle of Friends member, Juana from the Dominican Republic, is a traditional side dish that is easy to prepare for everyday meals yet special enough to serve when entertaining. Mashed yucca and potatoes are enriched with egg yolk and evaporated milk, lightened with beaten egg white and sprinkled with Parmesan cheese before baking.

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recipe

Ingredients:

  • 2 lbs. frozen yucca or fresh, peeled and cubed (make sure stringy cores in centers are removed)
  • 1 lb. potatoes, peeled, cubed
  • 1 tablespoon salt
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground white or black pepper
  • 1 large egg, separated
  • 1/4 cup (1 1/2 oz.) grated Parmesan cheese or Gruyère cheese

Directions:

PLACE yucca and potato in large saucepan. Cover with water and 1 tablespoon salt; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until yucca and potatoes are tender; drain.

PREHEAT oven to 325º F. Grease 13 x 9-inch baking dish.

RETURN yucca and potatoes to saucepan. Add evaporated milk, butter, 1 teaspoon salt and white pepper. Beat with hand-held mixer until smooth. Stir in lightly beaten egg yolk.

BEAT egg white in small bowl until soft peaks form. Fold whites into potato mixture. Spoon mixture into prepared baking dish. Sprinkle with Parmesan cheese.

BAKE for 30 to 35 minutes or until hot.

reviews

Review This Recipe
  •  Star(s)

    It is a great idea.

    claire-anne aikman from

    All this time using yucca and I never thought to do this! Thanks!

  •  Star(s)

    TAHNKS FOR THIS EXCELLENT RECIPE

    gabriela villafranca from BROWNSVILLE, TX

    I ate yuca before with mojo de ajo and it's great. I will try this recipe it sounds real good and easy to make, i am sure it will taste as good as it sounds. I love casseroles. Thanks for this recipe

  •  Star(s)

    Excited to try it

    Carol Keimer from EASTLAKE, OH

    Sounds very good and easy to make. Thank you for the great idea.

  •  Star(s)

    Awesome yucca dish!

    Maria Kelly from Perth Amboy, NJ

    This was awesome! I substituted my favorite mozzarella cheese for the parmesan and it worked wonderfully.

  •  Star(s)

    juana's yucca casserole

    elaine hilton from Little Falls, NJ

    Delicious!! Very easy to make! Everyone will LOVE this delicious, satisfying mael.

  •  Star(s)

    I enjoyed it very much.

    maureen denise oneill from DOYLESTOWN, PA

    This recipe was my first introduction to cooking with yucca. I enjoy baking casseroles and was glad to receive ideas from Santo Domingo.


nutrition

Nutrition Facts

Serving Size: 12 servings

Servings Per Recipe: 0

  • Calories: 200
  • Calories from Fat: 45
  • Total Fat: 5g (7% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 850mg (35% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 3g
  • Protein: 4g
  • Vitamin A: 2% of DV
  • Vitamin C: 40% of DV
  • Calcium: 6% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Caribbean Rice Pudding is a variation of the popular dessert that was brought to America by the Spaniards. In this recipe, the lime (sister to the tropical limón agrio) gives a Caribbean touch to its incomparable and creamy texture.

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recipe

Ingredients:

  • 2 cups water
  • 1 cup uncooked medium-grain rice
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cinnamon stick
  • 1 lime peel (2 x 1/2-inch), green part only *
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup raisins
  • Ground cinnamon, fresh lime zest *

Directions:

COMBINE water and rice in large saucepan. Let stand at room temperature for 2 hours.

ADD evaporated milk, cinnamon stick, lime peel and salt to rice mixture; bring to a boil. Reduce heat to medium-low. Stir in sugar and raisins. Continue cooking for 40 to 45 minutes, stirring occasionally until rice is tender and mixture is smooth. (Additional water may be needed if rice is not of desired texture.) Discard cinnamon stick and lime peel. Spoon into dessert cups. Cover; refrigerate for at least 2 hours. Sprinkle with ground cinnamon and lime zest before serving.

* NOTE: Lemon peel and zest could be substituted for lime.

reviews

Review This Recipe
  •  Star(s)

    Delicious!

    ivy acosta from Port Richey, FL

    I grew up eating rice pudding when I was young. Now I pass on the same Spanish traditions to my kids.

  •  Star(s)

    Love this rice pudding

    J.Middleton Gregory from Auburn, KY

    The lime zest gives this rice pudding just the extra little zest to keep it from being just another rice pudding recipe. Very good!

  •  Star(s)

    Caribbean Rice Pudding

    carmen concepcion from Fall River, MA

    This recipe was very easy to make and very delicious especially for my family who loves rice pudding. My family ask me for this recipe they were very happy and enjoy every minute of it they can't wait to pass it along to their family.

  •  Star(s)

    Delicious

    JESSICA VIGIL from Oceanside, CA

    This recipe is very good and easy, my family loves it. I like to use condensed milk instead of sugar and a little bit of coconut milk and it gives the recipe a great Caribbean flavor.

  •  Star(s)

    Very good recipe.

    Yanira nunez from HAVELOCK, NC

    This is a delicious recipe.

  •  Star(s)

    caribbean rice pudding

    elaine hilton from little falls, NJ

    Easy, creamy, and DELICIOUS!! Agreat snack or elegant dessert. Make and enjoy some today!!


nutrition

Nutrition Facts

Serving Size: 6 servings

Servings Per Recipe: 0

  • Calories: 310
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 4.5g (21% of DV)
  • Cholesterol: 30mg (9% of DV)
  • Sodium: 230mg (10% of DV)
  • Carbohydrates: 57g (19% of DV)
  • Dietary Fiber: .5g (2% of DV)
  • Sugars: 37g
  • Protein: 7g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 25% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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