Getting a healthy dinner on the table takes just about 45 minutes with my favorite Cheesy Chicken and Shrimp Rice Skillet Recipe. It’s a one-pan wonder that combines comforting cheesy goodness with tender chicken and juicy shrimp—all nestled into fluffy, flavorful rice. Let me tell you, this dish feels like a warm, satisfying hug after a long day!
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Why You'll Love This Recipe
I stumbled upon this recipe while craving something hearty, cheesy, and with a little surf-and-turf vibe. It’s now a go-to for busy weeknights because everything cooks in one skillet—less cleanup, more flavor. Plus, the combination of chicken, shrimp, and that creamy cheese sauce is just irresistible.
- One-Pan Ease: You’ll appreciate how everything cooks in one skillet, making cleanup a breeze.
- Balanced Flavors: The savory chicken and shrimp mix beautifully with the cheesy, slightly spicy sauce and seasoned rice.
- Customizable: Whether you like it spicy or mild, with more cheese or more veggies, this recipe adapts to your cravings.
- Comfort Food Upgrade: It’s like your favorite comfort food, but with a fresh, sophisticated twist that feels special.
Ingredients & Why They Work
This recipe shines because the ingredients bring a perfect balance of texture, flavor, and creaminess. The aromatic rice forms a fluffy base, chicken and shrimp lend protein and richness, and the cheese sauce ties everything together with a velvety, tangy finish.
- Long Grain White Rice: I use Jasmine for its fragrant aroma and fluffy texture that soaks up the sauce beautifully.
- Cooking Oil (Avocado Oil): Its high smoke point helps toast the rice and sear protein perfectly without burning.
- Yellow Onion: Diced finely, it adds a sweet, savory base flavor to the rice.
- Garlic Cloves: Fresh garlic minced adds a sharp, aromatic punch that livens everything up.
- Chicken Bouillon: This boosts the savory depth of the rice without needing extra salt.
- Sazon Seasoning: Key for that authentic Latin flavor and a subtle earthy spice that enhances both rice and proteins.
- Red Enchilada Sauce: Provides vibrant color, a smoky tang, and a slight kick—essential for that signature taste.
- Chicken Breasts: Cut thin strips so they cook quickly and evenly, keeping the texture tender.
- Raw Shrimp: Peeled and deveined, they cook fast and add a lovely sweetness to balance the spices.
- Butter: Adds richness and helps the chicken and shrimp develop a beautiful sear.
- Garlic, Onion, Chili Powder, Cumin: These spices layer extra warmth and earthiness for a well-rounded flavor profile.
- Queso Blanco Velveeta (or white American cheese): Melts smoothly to create that creamy base of the cheese sauce.
- Evaporated Milk: Makes the sauce silky and rich without weighing it down.
- Diced Chilies: Give gentle heat and texture, but you can adjust this based on your heat tolerance.
- Pepper Jack Cheese: Adds some spice and a stretchy finish that makes every bite extra cozy.
Make It Your Way
I love to tweak this recipe depending on what’s in my fridge. Sometimes I swap out the chicken for sausage or add extra veggies like bell peppers for a pop of color and crunch. You’ll find it’s super easy to make it your own!
- Variation: Once, I added chopped spinach right before the cheese sauce step, and it gave a fresh, vibrant twist that my family adored.
- Spice it Up: Try adding a pinch of cayenne or a few dashes of hot sauce if you like things with more heat.
- Dairy-Free Option: Swap the cheese sauce ingredients for a coconut milk-based sauce with nutritional yeast for a creamy vegan spin.
- Protein Substitution: If shrimp isn’t your thing, firm tofu or scallops work wonderfully too.
Step-by-Step: How I Make Cheesy Chicken and Shrimp Rice Skillet Recipe
Step 1: Toast the Rice and Build Flavors
Start by heating your oil over medium-high and toss in the rice along with diced onion and minced garlic. Stir continuously for about 5-6 minutes until the rice is lightly toasted and the aromas are mouthwatering. This step creates that amazing nuttiness you want in your rice base. Be patient here—it’s worth it!
Step 2: Simmer the Rice with Seasonings and Sauce
Next, stir in the Sazon, chicken bouillon, red enchilada sauce, and water. Bring everything to a boil, then cover and reduce heat to low. Let it simmer undisturbed for 15 minutes so the rice absorbs all those bold flavors. Here's the trick—not stirring during this time keeps the rice from getting mushy or sticking. After removing from heat, let it rest covered for another 15 minutes—this gives perfect, fluffy rice every time.
Step 3: Whip Up the Cheesy Sauce
While the rice is doing its thing, combine the Queso Blanco, evaporated milk, diced chilies, and grated Pepper Jack in a saucepan over low-medium heat. Stir constantly until all the cheese melts into a smooth, creamy sauce. Let it thicken slightly off the heat—it’s your luscious crown for the dish!
Step 4: Cook the Chicken and Shrimp
Heat one tablespoon of butter and oil in a skillet on medium-high. Add the seasoned chicken strips, cooking and stirring for 4-5 minutes until just cooked through. Remove and set aside. Add another tablespoon of butter, then the shrimp, cooking about 2 minutes per side to keep them juicy and tender. Avoid overcooking—the shrimp should be pink and firm, not rubbery.
Step 5: Plate and Enjoy!
Spoon the fluffy rice onto your plates, layer on the chicken and shrimp, and drown it all in that dreamy cheese sauce. If you want to make it extra fun, warm up some tortillas and turn it into a taco-style feast. Trust me, it’s even better that way!
Top Tip
After dozens of tries, I’ve found these tips make all the difference between a good meal and a memorable one. Following them helped me perfect my Cheesy Chicken and Shrimp Rice Skillet Recipe, so you get a winner every time.
- Rice Toasting: Don’t skip toasting the rice—it transforms the texture and flavor completely.
- Let the Rice Rest: Leaving the rice covered off the heat allows steam to finish the cooking gently without turning mushy.
- Constant Stirring for Cheese Sauce: This avoids burning and results in the smoothest sauce.
- Shrimp Timing: Shrimp cooks fast, so watch closely to keep them tender and juicy, not chewy.
How to Serve Cheesy Chicken and Shrimp Rice Skillet Recipe
Garnishes
I like to sprinkle chopped fresh cilantro and a squeeze of lime over the top—it adds a bright, fresh pop that cuts through the richness. Diced avocado or sliced jalapeños are great if you want some creaminess or heat. Don’t underestimate the power of a light garnish to elevate your plate!
Side Dishes
I usually serve this skillet meal with a crisp green salad or some roasted veggies. Corn tortillas warmed on the side are perfect for wrapping up those cheesy bites. You could even add a side of black beans for extra protein and color on the plate.
Creative Ways to Present
For when friends come over, I like to serve this in individual mini skillets, topped with an egg cooked sunny-side-up. It turns this casual dish into a fun, brunch-worthy presentation that always gets compliments.
Make Ahead and Storage
Storing Leftovers
Once cooled, I place leftovers in an airtight container and store them in the fridge for up to 3 days. The rice can firm up a bit, but reheating with a splash of water or broth helps bring back its fluffiness nicely.
Freezing
This dish freezes well if you want to prep ahead! Freeze in individual portions without the cheese sauce if possible, then thaw overnight before reheating. You can always make a fresh batch of cheese sauce to drizzle on top after warming.
Reheating
Reheat gently on the stove or in the microwave with a little added liquid to prevent drying out. Stir in the cheese sauce after reheating to keep that fresh-from-the-kitchen creaminess.
Frequently Asked Questions:
Yes, you can substitute brown rice, but keep in mind it requires a longer cooking time and usually more liquid. I recommend cooking the brown rice separately to ensure it’s tender before combining with the rest of the ingredients.
Shrimp cook very quickly, usually about 2 minutes per side depending on size. Watch for them to turn pink and curl slightly. Remove them from the heat as soon as they turn opaque to keep them juicy and tender.
Absolutely! You can make the rice and proteins in advance and store them separately or combined. Reheat gently on the stove with a little added liquid. Add the cheese sauce last to keep it creamy and fresh-tasting.
If you don’t have red enchilada sauce, a good alternative is to use a mix of tomato sauce with a bit of chili powder, cumin, garlic powder, and smoked paprika to replicate that smoky flavor. Adjust seasonings to taste for best results.
Final Thoughts
I don’t say this lightly, but this Cheesy Chicken and Shrimp Rice Skillet Recipe has become a family favorite—and for good reason. It hits all the right notes: cheesy, savory, filling, with just enough spice and brightness to keep things exciting. Cooking it feels like you’re crafting something special, even if it’s a busy weeknight. So go ahead, give it a try—you might just find your new “go-to” comfort meal, too.
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Delicious Recipe
- Prep Time: 15 minutes
- Rest Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin American
- Diet: Low Lactose
Description
Arroz Con Pollo Y Camarones is a flavorful and comforting dish featuring tender chicken strips, succulent shrimp, and perfectly cooked seasoned rice, all topped with a creamy, cheesy sauce. This recipe combines traditional Latin flavors with a rich cheese blend, making it perfect for a satisfying family meal.
Ingredients
For The Rice
- 2 cups long grain white rice (Jasmine recommended)
- 2 tbsp cooking oil (avocado oil preferred)
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 tbsp chicken bouillon
- 1 packet sazon seasoning
- 19 oz can 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, 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
- ½ tsp salt
- ½ 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
- Toast 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 fragrant and slightly golden.
- Cook Rice Mixture: Stir in the sazon seasoning, chicken bouillon, red enchilada sauce, and water. Bring to a boil, then cover with a lid, reduce heat to very low, and simmer for 15 minutes without stirring to prevent burning.
- Let Rice Rest: Remove the skillet from heat, keep the lid on, and let the rice sit undisturbed for another 15 minutes so it finishes cooking by steam.
- Prepare Cheese Sauce: In a saucepan over low to medium heat, combine queso blanco, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly until all cheese melts smoothly and the sauce thickens slightly. Set aside to keep warm.
- Cook 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 seasoning, salt, and pepper. Cook, stirring constantly, for 4-5 minutes until thoroughly cooked. Remove and set aside.
- Cook Shrimp: In the same skillet, add remaining 1 tablespoon butter and shrimp. Cook for about 2 minutes on each side until pink and cooked through, being careful not to overcook. Remove and set aside.
- Assemble and Serve: Plate the cooked rice, top with chicken strips and shrimp, then drizzle generously with the warm cheese sauce. Optionally, serve with warmed tortillas for stuffing and enjoying as tacos or wraps.
Notes
- Use jasmine rice for aromatic and fluffy texture, but any long grain white rice will work.
- Do not stir rice while simmering or resting to ensure perfect cooking and avoid a mushy texture.
- Adjust the amount of cheese sauce based on personal preference for creaminess and cheesiness.
- For a spicier version, add chopped jalapeños or more chili powder to the chicken seasoning.
- Leftover rice can be refrigerated for up to 3 days and reheated gently on stovetop with a splash of water to retain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 140 mg
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