Description
Arroz Con Pollo Y Camarones is a flavorful, cheesy Mexican-inspired dish combining tender chicken, succulent shrimp, and fragrant jasmine rice in a rich cheese sauce. Perfect for a hearty family meal or special occasion, this recipe balances savory spices with creamy cheese for an unforgettable taste experience.
Ingredients
Units
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 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
- 1 tbsp Each Garlic Powder, Onion Powder, Chili Powder, and Cumin
- 1 packet Sazon Seasoning
- 1/2 tsp Each Salt and Pepper
For the Cheese Sauce
- 16 oz Queso Blanco Velveeta or similar white American Cheese
- 12 oz Can of Evaporated Milk
- 7 oz Can of Diced Chilies
- 8 oz Grated Pepper Jack Cheese
Instructions
- To prepare 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 lightly toasted.
- Add flavorings and liquid: Stir in the Sazon seasoning, chicken bouillon, enchilada sauce, and water. Bring the mixture to a boil, then cover with a lid, reduce the heat to low, and simmer for 15 minutes without stirring to let the rice absorb the flavors.
- Rest the rice: After cooking, turn off the heat and let the rice sit, covered, for another 15 minutes. Do not stir during this resting period. Then, gently stir to fluff and combine.
- Prepare the cheese sauce: In a saucepan, combine Velveeta, evaporated milk, diced chilies, and grated Pepper Jack cheese. Cook over low to medium heat, stirring constantly, until the cheese is fully melted and smooth. Let sit for a few minutes to thicken.
- Cook the chicken: Heat 1 tablespoon cooking oil and 1 tablespoon butter in a skillet over medium-high heat. Add the chicken strips and cook, stirring frequently, for about 4-5 minutes until thoroughly cooked. Remove and set aside.
- Cook the shrimp: In the same skillet, add the remaining butter and cook the shrimp for about 2 minutes per side until pink and opaque, being careful not to overcook. Remove and set aside.
- Assemble and serve: Plate the cooked rice, top with cooked chicken and shrimp, then drape generously with the cheese sauce. Serve immediately, optionally with warmed tortillas for stuffing.
Notes
- Use fresh seafood for best flavor, but frozen shrimp works well if properly thawed and drained.
- Adjust spice levels by increasing or decreasing the Sazon seasoning and chili powder.
- The cheese sauce can be made ahead and reheated gently, adding a splash of milk if needed to loosen it.
- This dish pairs well with a side of Mexican street corn or a simple salad.
Nutrition
- Serving Size: 1 cup (about 1/6 of recipe)
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 1250 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 125 mg
