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)