Description
Arroz Con Pollo Y Camarones is a flavorful and cheesy dish combining tender chicken strips, succulent shrimp, and perfectly cooked seasoned rice, all topped with a rich white cheese sauce infused with chilies and Pepper Jack cheese. This comforting and hearty meal brings together vibrant Latin flavors perfect for a satisfying dinner.
Ingredients
Scale
For The Rice
- 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
For the Chicken and Shrimp
- 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
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 avocado oil, stirring continuously for 5-6 minutes until fragrant and slightly golden.
- Simmer the Rice: Stir in the sazon seasoning, chicken bouillon, red enchilada sauce, and water. Bring to a boil, cover with a lid, reduce heat to a very low simmer, and cook for 15 minutes without stirring to avoid burning.
- Rest the Rice: Remove the skillet from heat, keep it covered, and let the rice sit undisturbed for another 15 minutes. Then gently stir to fluff; the rice should be perfectly cooked and flavorful.
- Make the Cheese Sauce: In a saucepan over low to medium heat, combine queso blanco Velveeta, evaporated milk, diced chilies, and grated Pepper Jack cheese. Stir constantly until all cheese melts and the sauce thickens slightly. Remove from heat and let it sit for a few minutes before serving.
- Cook the Chicken: Heat oil and 1 tablespoon butter in a skillet over medium/high heat. Add chicken strips seasoned with garlic powder, onion powder, chili powder, cumin, sazon, salt, and pepper. Cook, stirring constantly, until cooked through, about 4-5 minutes. Remove and set aside.
- Cook the Shrimp: Add remaining 1 tablespoon butter to the same skillet. Add shrimp and cook about 2 minutes per side until opaque and fully cooked. Avoid overcooking to keep shrimp tender.
- Assemble and Serve: Plate a serving of rice, top with cooked chicken and shrimp, then generously drizzle the cheese sauce over everything. Optionally, warm tortillas to create delicious stuffed wraps with the mixture.
Notes
- Use Jasmine rice for the best aroma and texture, but any long grain white rice works.
- Do not stir the rice while it simmers or rests to prevent mushy texture.
- You can substitute queso blanco Velveeta with any white American cheese of your choice.
- If you prefer spicier sauce, add extra diced chilies or a pinch of cayenne pepper.
- Warm tortillas separately and use as wraps for a fun handheld meal.
- Leftovers store well in the fridge for up to 3 days and reheat gently in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg
