In many Cuban dishes there is an influences from other cultures including this dish Arroz Relleno. Arroz Relleno is served in a variety of ways throughout Latin America.
Whole chicken, boiled or baked, discard bones and skin. Shred.
In a rice cooker or pot cook 1 chopped onion with some oil cook until translucent. Add 3 cups of rice, 4 1/2 cups of water, bijol for coloring and salt to taste. Cook until rice is done.
Place the shredded chicken in a pan, with sliced onions, sliced green pepper, bay leaf, 6 envelops of sazon, can of tomato sauce, corn, splash of vino seco, cook for a few minutes and taste for salt add more if needed.
In a baking pan put a layer of rice, on top of that all of the cooked chicken (do not add watery sauce) after that a layer of mayonnaise and then the last layer of rice. Sprinkle green peas on top and serve.