Cheesy Chicken and Shrimp Rice Skillet

Name: Delicious Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 2 cups long grain white rice (Jasmine recommended); 2 tbsp avocado oil; 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; 1 lb boneless skinless chicken breasts, cut into thin strips; 1 lb raw, peeled, deveined, and tail off large shrimp; 1 tbsp cooking oil; 2 tbsp butter, divided; 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 pepper; 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

Getting a healthy dinner on the table takes just about 45 minutes with this cozy, flavor-packed Cheesy Chicken and Shrimp Rice Skillet Recipe. It’s one of those comforting dishes that fills the kitchen with a warm, inviting aroma and makes everyone at the table smile.

A white round pot filled with a layered shrimp and rice dish, showing one main layer of orange-yellow rice mixed with whole pink shrimp, bright green peas, and chunks of red bell pepper scattered throughout. The edges of the pot have a light brown cooked residue, indicating a well-cooked meal. A wooden spoon rests inside, partially buried in the rice. The pot sits on a crumpled white cloth on a white marbled surface, with a white bowl of green peas blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken and Shrimp Rice Skillet Recipe
Top Tip
How to Serve Cheesy Chicken and Shrimp Rice Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I have to admit, this Cheesy Chicken and Shrimp Rice Skillet Recipe quickly became a favorite in my kitchen because it combines juicy chicken, tender shrimp, creamy cheese sauce, and perfectly cooked rice all in one pan. Effortless, flavorful, with just the right amount of spice—what’s not to love?

One-pan magic: Minimal cleanup since everything cooks in the same skillet—less time washing dishes, more time enjoying dinner.
Cheesy comfort: The rich, creamy queso blanco and pepper jack cheese sauce is the secret that pulls together the savory seafood and chicken perfectly.
Balanced flavors: With garlic, cumin, chili powder, and sazon seasoning, you get a subtle Latin-inspired kick without overwhelming heat—great for the whole family.
Versatility: Serve it with warm tortillas or a side salad, and it transforms from weeknight dinner to crowd-pleasing feast in minutes.

Ingredients & Why They Work

This recipe balances staple pantry ingredients with fresh proteins and a cheesy sauce that brings it all together. Each element plays a role to pack layers of flavor—plus, it’s pretty forgiving, which I love for busy nights. When shopping, aim for quality chicken and peeled, deveined shrimp for the best texture.

Flat lay of uncooked long grain jasmine rice spilled next to a small white ceramic bowl of golden avocado oil, a whole yellow onion with smooth skin and diced pieces beside it, several peeled garlic cloves, a neat mound of reddish-orange Sazon seasoning powder, a small white bowl filled with vibrant red enchilada sauce, whole raw boneless skinless chicken breasts sliced into thin strips, fresh peeled and deveined large raw shrimp with tails removed, a few pats of creamy butter, small white bowls containing ground garlic powder, onion powder, chili powder, and cumin, a small white bowl with coarse salt and pepper, a block of smooth white Velveeta queso blanco cheese, a small white bowl of evaporated milk, a small white bowl with diced green chilies, and a pile of finely grated orange pepper jack cheese – all arranged symmetrically on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Long grain white rice (I used Jasmine): Its fluffy texture holds up well when cooked with the enchilada sauce and seasonings.
Cooking oil (Avocado): Neutral and healthy, it helps toast the rice and brown the proteins without overpowering flavors.
Yellow onion: Adds sweetness and depth after being sautéed along with the garlic.
Garlic cloves: Fresh garlic gives a punch of aroma that makes the rice feel homemade and inviting.
Chicken bouillon: Boosts the savory taste of the rice, bringing a comforting umami note.
Sazon seasoning packet: This adds color, a blend of herbs, and a touch of earthiness that's classic in Latin cooking.
Red enchilada sauce: The tomato base provides tang and richness to infuse the rice with bold flavor.
Chicken breasts (thin strips): Cooks quickly and stays tender when sautéed properly.
Shrimp (peeled, deveined, tail off): Adds a sweet briny element that contrasts beautifully with the chicken and cheese sauce.
Butter: Enriches the frying process to give proteins a luscious finish.
Garlic powder, onion powder, chili powder, cumin: The spice combo that seasons the protein perfectly—aromatic but balanced.
Salt and pepper: Essential basics to bring out all the other flavors.
Queso blanco Velveeta: Melts into a smooth, creamy sauce that's both mild and indulgent—a true crowd pleaser.
Evaporated milk: Used instead of regular milk for a richer, silkier cheese sauce.
Diced chilies: Add a subtle smoky heat and texture contrast in the cheese sauce.
Grated pepper jack cheese: For a little spicy kick and extra creaminess in the sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking the spices or the proteins depending on what’s in the fridge. This Cheesy Chicken and Shrimp Rice Skillet Recipe is flexible—you can swap chicken for sausage or skip the shrimp if seafood isn’t your thing. It feels like a fresh take every time!

Variation: Once, I replaced the shrimp with sautéed mushrooms for a vegetarian-friendly version. It still held up beautifully and satisfied my craving for something cheesy and hearty.
Add veggies: Toss in some chopped bell peppers, spinach, or corn along with the rice for some extra color and nutrition.
Spice it up: If you want more heat, a pinch of cayenne or some diced jalapeños into the cheese sauce works wonders.
Dairy-free twist: Use a plant-based creamy cheese alternative and almond milk to make this recipe suitable for dairy-free diets.

Step-by-Step: How I Make Cheesy Chicken and Shrimp Rice Skillet Recipe

A white plate sits on a white marbled surface, filled with a single layer of orange-colored cooked rice mixed with bright green peas and pink shrimp scattered evenly across the dish. The rice grains are separate but slightly glossy, and there are small bits of red peppers and onions mixed into the rice. A silver fork is placed on the right side of the plate with its tines resting on the rice. In the background, the corner of a white serving pot with more of the rice dish inside is visible, sitting on a crumpled white cloth. photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast the Base for Flavor

First, heat the avocado oil in a skillet over medium-high heat. Toss in the rice, diced onion, and minced garlic. Stir continuously for 5-6 minutes until the rice turns a light golden and the onions soften. This step adds a nuttiness to the rice that’s a game changer in flavor—don't skip it!

Step 2: Season and Simmer the Rice

Stir in the sazon seasoning, chicken bouillon, red enchilada sauce, and water. Bring everything to a boil, cover, then reduce heat to low and let it simmer for 15 minutes. It's crucial not to stir during this time—trust me on this—to prevent the rice from becoming mushy or burning.

Step 3: Rest the Rice

Remove the skillet from heat and keep it covered for another 15 minutes. This resting step lets the rice fully absorb the flavors and moisture while finishing cooking gently. Afterward, give it a gentle stir—you’ll have perfectly fluffy, flavorful rice ready for the next step.

Step 4: Whip Up the Cheese Sauce

While your rice is resting, make the cheese sauce. Combine queso blanco Velveeta, evaporated milk, diced chilies, and pepper jack cheese in a saucepan. Heat on low to medium, stirring constantly until all the cheese melts into a silky, luscious sauce. Let it sit a few minutes to thicken slightly before serving.

Step 5: Cook the Chicken and Shrimp

Heat oil and 1 tablespoon butter in a hot skillet over medium-high heat. Add the chicken strips seasoned with garlic powder, onion powder, chili powder, cumin, sazon, salt, and pepper. Stir constantly for 4-5 minutes until the chicken is cooked through and golden. Remove and set aside.

Add the remaining butter, then the shrimp. Cook each side about 2 minutes—shrimp cooks fast, so keep an eye to avoid rubbery bites. When pink and opaque, take them off the heat.

Step 6: Plate and Enjoy!

Serve a generous scoop of the savory rice on your plate, layer on some chicken and shrimp, then drizzle with as much warm cheese sauce as your heart desires. Personally, I love wrapping it all up in soft, warm tortillas—that handheld gooeyness is a total crowd-pleaser.

Top Tip

Over the years, I’ve learned a few small but impactful tricks to make this Cheesy Chicken and Shrimp Rice Skillet Recipe turn out perfect every time. These tips keep your dish tasting fresh, balanced, and hassle-free.

Slow and steady simmer: Keep your rice on very low heat during simmering to avoid scorching the bottom — patience really does pay off here.
Don’t stir the rice while cooking: I know it’s tempting, but stirring breaks up the grains and makes rice sticky instead of fluffy.
Constant cheese sauce stirring: Prevents the cheese from sticking or burning on the pan, giving you a silky smooth finish.
Watch shrimp timing closely: Overcooked shrimp ruins the dish’s texture—2 minutes per side is the sweet spot for large shrimp.

How to Serve Cheesy Chicken and Shrimp Rice Skillet Recipe

The image shows two white pots with black rims on a white marbled surface. The pot on the left has three layers: a bottom layer of light green and white chopped vegetables, mainly celery and onions, topped with a deep red sauce and some sliced red peppers lying on the sauce. The pot on the right has a rich orange-red broth with visible small vegetable pieces floating in it, and a mound of white rice in the center topped with three different spices and one bay leaf. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle chopped fresh cilantro on top for a pop of color and brightness. A squeeze of lime juice right before digging in also lifts all the flavors wonderfully. If you like heat, a few sliced pickled jalapeños work beautifully as well.

Side Dishes

This dish pairs well with simple sides like a crisp mixed green salad, grilled corn on the cob, or some charred roasted veggies. I’ve also served it alongside refried beans and avocado slices for a heartier spread.

Creative Ways to Present

For special occasions, I like to serve this skillet family-style, straight in the pan so everyone can serve themselves. Another fun idea is to scoop the cheesy chicken and shrimp mixture into warm tortillas and roll them up burrito-style, perfect for a casual party or game day.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered in an airtight container in the fridge, where they stay delicious for up to 3 days. When storing, I usually keep the cheese sauce separate to maintain its creamy texture on reheating.

Freezing

This recipe freezes surprisingly well. Portion the chicken and shrimp with rice in freezer-safe containers, omitting the cheese sauce. When you’re ready to eat, thaw overnight in the fridge and add freshly warmed cheese sauce upon reheating.

Reheating

I reheat leftovers gently in the microwave or on the stovetop with a splash of water to bring back moisture. Then I add freshly warmed cheese sauce on top rather than reheating it together, which keeps everything tasting fresh and creamy.

Frequently Asked Questions:

Can I use brown rice instead of white rice in this Cheesy Chicken and Shrimp Rice Skillet Recipe?

Yes, you can swap brown rice, but keep in mind that it will require more water and a longer cooking time. You might need to adjust the liquid and allow extra simmering time for the brown rice to soften properly.

What if I don’t have Sazon seasoning – what can I substitute?

If you don’t have Sazon seasoning, you can substitute with a mix of ground coriander, cumin, garlic powder, onion powder, and a pinch of annatto or smoked paprika for color. Adjust amounts to taste, and the dish will still have great flavor.

Can I make this recipe dairy-free or vegan?

To make a dairy-free version, swap out the Velveeta and cheeses for plant-based cheese alternatives and use a dairy-free milk like almond or oat. For a vegan version, replace chicken and shrimp with sautéed vegetables or plant-based proteins like tofu or tempeh, and be sure to adjust seasoning accordingly.

How do I prevent the shrimp from becoming rubbery?

The key is to cook shrimp quickly over medium-high heat for about 2 minutes per side until just opaque and pink. Overcooking is the main cause of rubbery shrimp, so remove them promptly once done.

Final Thoughts

This Cheesy Chicken and Shrimp Rice Skillet Recipe is one of those dinners that brings people together around the table, effortlessly combining comfort and flavor. Whether you want a fast weeknight meal or something that feels a bit special, it delivers every time. Give it a try, customize it to your taste, and I bet it’ll become a staple in your rotation, just like it did in mine.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way