– 2 cups long grain rice (washed and drained)

– 2 tbsp olive oil

– ½ small onion, finely chopped

– ½ small green bell pepper, finely chopped

– 2 garlic cloves, minced

– 2 tbsp sliced pimentos (drained)

– ½ cup tomato sauce

– 3 cups water

– 1 chicken bouillon cube

– ½ tsp annatto or turmeric powder (for coloring)

– 1 bay leaf

– Salt to taste

– 2 lbs boneless, skinless chicken breast (cooked and shredded; rotisserie chicken works well)

– 2 tbsp olive oil (for sautéing the chicken mixture)

– 1 small onion, chopped

– 1 tsp oregano

– 1 tsp ground cumin

– 2 garlic cloves, minced

– Salt and pepper to taste

– ½ cup chicken stock or broth (for deglazing the pan)

– 1 cup diced deli ham (optional but traditional)

– ¾ cup mayonnaise (can substitute with plain Greek yogurt or sour cream)

– 2 to 3 cups shredded cheese (a blend of Gouda, Cheddar, mozzarella, or similar melty cheeses totaling approximately 200-300 grams)

– Garnishes: sliced olives, sliced red pepper, and chopped flat-leaf parsley (optional)