Description
This cheesy Arroz Con Pollo Y Camarones recipe combines flavorful chicken, succulent shrimp, and perfectly cooked seasoned rice topped with a rich, creamy cheese sauce. It’s a comforting and satisfying dish inspired by Latin flavors, perfect for a hearty dinner or special occasion.
Ingredients
Scale
For The Rice
- 2 cups long grain white rice (Jasmine preferred)
- 2 tbsp cooking oil (avocado oil used)
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 tbsp chicken bouillon
- 1 packet sazon seasoning
- 19 oz can of red enchilada sauce
- 4 cups water
For The Chicken And Shrimp
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 1 lb raw, peeled, deveined large shrimp (tails off)
- 1 tbsp cooking oil
- 2 tbsp butter
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 packet sazon seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
For The Cheese Sauce
- 16 oz queso blanco Velveeta or any white American cheese
- 12 oz can evaporated milk
- 7 oz can diced chilies
- 8 oz grated pepper jack cheese
Instructions
- Prepare the Rice: In a skillet over medium-high heat, toast the rice, diced onion, and minced garlic in the oil, stirring continuously for 5-6 minutes until the rice is lightly golden and fragrant.
- Cook the Rice: Stir in the sazon seasoning, chicken bouillon, red enchilada sauce, and water. Bring the mixture to a boil, then cover with a lid. Reduce the heat to low and simmer for 15 minutes without stirring to avoid burning the rice.
- Let the Rice Rest: Remove the skillet from heat and let it sit covered for another 15 minutes undisturbed. After this resting time, gently stir the rice to fluff it which should be perfectly cooked.
- Make the Cheese Sauce: In a saucepan over low to medium heat, combine the queso blanco Velveeta, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly until all the cheese is fully melted and the sauce is smooth. Let it sit for a few minutes to thicken before serving.
- Cook the Chicken: Heat the oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken strips along with garlic powder, onion powder, chili powder, cumin, sazon seasoning, salt, and pepper. Cook and stir constantly for 4-5 minutes until the chicken is fully cooked through. Remove and set aside.
- Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of butter. Add the shrimp and cook for about 2 minutes per side until opaque and fully cooked. Avoid overcooking to keep shrimp tender.
- Assemble and Serve: Plate the cooked rice, then top with the cooked chicken and shrimp. Drizzle generously with the warm cheese sauce. Optionally, serve with warmed tortillas to create delicious stuffed wraps.
Notes
- Do not stir the rice while it cooks and rests to ensure fluffy texture without burning.
- Use low heat during simmer to avoid scorching the rice.
- You can substitute queso blanco Velveeta with any white American cheese or a mild melting cheese.
- Adjust the amount of cheese sauce based on your preference for creaminess.
- Warm tortillas just before serving for best texture if using to wrap the dish.
- Shrimp cooks very quickly; watch closely to prevent rubbery texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 130 mg
