Prepare the Yellow Rice: Heat 1 tbsp olive oil in a pot over medium-high heat. Sauté 1 small chopped onion, 1 small chopped green bell pepper, and 2-3 minced garlic cloves for about 5 minutes until softened.

Add 2 tbsp drained sliced pimentos and 1/4 cup tomato sauce; cook for 1 minute, stirring to combine.

Stir in 2 cups uncooked long grain rice, 4 cups water, 1 chicken bouillon cube, 1/2 tsp annatto powder or turmeric, 1 bay leaf, and salt to taste.

Bring to a boil, reduce heat to low, cover, and simmer without lifting the lid for 15 minutes. Remove from heat, keep covered for 5 more minutes, then fluff rice with a fork and discard the bay leaf.

Cook the Shredded Chicken: In a skillet, heat 1 tbsp olive oil over medium-high heat. Sauté 1/2 chopped onion with 1 tsp oregano, 1 tsp cumin, salt, and pepper for about 5 minutes.

Add 2 minced garlic cloves; cook for 1 minute, then deglaze the pan with 1/4 cup chicken stock.

Add 2 lbs shredded cooked chicken breast to the pan, stir well, and cook for 2 minutes. Set aside.

Optional Ham Preparation: Lightly brown 1 cup diced sweet deli ham in a separate pan.

Assemble the Casserole: Preheat oven to 350°F (175°C). Lightly grease a baking dish and spread a thin layer of mayonnaise on the bottom.

Layer half the yellow rice evenly over the mayo, then half the shredded chicken (and half the ham if using), followed by a layer of shredded cheese.

Repeat layers: remaining rice, a thicker layer of mayonnaise, remaining chicken and ham, and top with remaining shredded cheese.

Cover the dish with foil and bake for 20 minutes, then remove foil and bake or broil for an additional 3–5 minutes until cheese is golden and bubbly.

Allow to rest a few minutes before serving. Garnish with sliced olives, pimentos, or chopped parsley as desired.