Description
Arroz Con Pollo Y Camarones is a flavorful and cheesy Spanish-inspired dish that combines tender chicken, succulent shrimp, and aromatic rice topped with a creamy white cheese sauce. This comforting recipe features perfectly cooked long grain white rice simmered with enchilada sauce and seasonings, paired with sautéed chicken strips and shrimp, all brought together with a rich blend of melted cheeses. Ideal for family dinners or special gatherings, this dish offers a perfect balance of savory, spicy, and cheesy flavors that will satisfy the whole table.
Ingredients
Scale
Rice and Base
- 2 Cups Long Grain White Rice (such as Jasmine)
- 2 tbsp Cooking Oil (Avocado Oil recommended)
- 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
Protein
- 1 lb Boneless Skinless Chicken Breasts, cut into thin strips
- 1 lb Raw, Peeled, Deveined Large Shrimp, tail 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 Pepper
Cheese Sauce
- 16 oz Queso Blanco Velveeta or any white American Cheese
- 12 oz Can of Evaporated Milk
- 7 oz Can of Diced Chilies
- 8 oz Grated Pepper Jack Cheese
Instructions
- Toast the Rice and Aromatics: In a skillet over medium/high heat, toast the rice, diced onion, and minced garlic in 2 tablespoons of oil, stirring continuously for 5-6 minutes until fragrant and lightly golden brown.
- Simmer the Rice: Stir in the Sazon seasoning, chicken bouillon, enchilada sauce, and water. Bring the mixture to a boil, then cover with a lid, reduce heat to very low, and let it simmer without stirring for 15 minutes to cook the rice through.
- Rest and Fluff the Rice: Remove the skillet from heat and keep covered, allowing the rice to rest for an additional 15 minutes. Do not stir during this resting period to ensure the rice remains fluffy. After resting, gently fluff the rice with a fork.
- Prepare 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 the cheeses melt fully and the sauce thickens slightly. Set aside and keep warm.
- Cook the Chicken: Heat the remaining 1 tablespoon of oil and 1 tablespoon butter in a skillet over medium/high heat. Add the chicken strips and cook, stirring frequently, for 4-5 minutes until fully cooked and no longer pink inside. Remove chicken from skillet and set aside.
- Cook the Shrimp: In the same skillet, add the remaining 1 tablespoon of butter and then add the shrimp. Cook the shrimp for about 2 minutes per side until they turn pink and opaque. Remove from heat once cooked.
- Assemble and Serve: Plate the fluffy rice, then top evenly with the cooked chicken and shrimp. Drizzle generously with the warm cheese sauce. Optionally, warm tortillas to serve alongside for a complete and satisfying meal.
Notes
- Arroz Con Pollo Y Camarones combines traditional Spanish rice flavors with cheesy indulgence to create a hearty and comforting dish.
- Be careful not to stir the rice while simmering or resting to ensure it stays fluffy and does not become mushy.
- This recipe is versatile; you can add vegetables like bell peppers or peas to enhance nutrition and color.
- Warm tortillas are an optional but wonderful accompaniment that helps scoop up flavorful bites.
- Leftovers store well and can be gently reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 plate (approximately 1/6 of the dish)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg
