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
Scale
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
- 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
- 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 tbsp 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 tbsp 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
