Description
This flavorful and cheesy Arroz Con Pollo Y Camarones combines tender chicken, succulent shrimp, and aromatic rice all topped with a rich cheese sauce. Perfect as a hearty main dish, it offers a delightful mix of textures and vibrant flavors inspired by Latin cuisine. Easy to prepare, it’s a comfort food favorite for family dinners or special occasions.
Ingredients
For The Rice
2 Cups Long Grain White Rice (Jasmine)2 tbsp Cooking Oil (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 strips1 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 any white American Cheese12 oz Can of Evaporated Milk
7 oz Can of 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 cooking oil, stirring continuously for 5-6 minutes until fragrant and lightly golden.
- Add Liquids and Seasonings: 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 simmer for 15 minutes without stirring to prevent burning.
- Rest the Rice: Remove from heat and let sit, covered, for another 15 minutes. Do not stir during this time. After resting, gently stir the rice to fluff it up and ensure even cooking.
- Prepare the Cheese Sauce: In a saucepan, add all cheese sauce ingredients and cook over low to medium heat, stirring constantly until the cheese melts completely. Let it sit for a few minutes to thicken.
- Cook the Chicken: Heat 1 tbsp of cooking oil and 1 tbsp of butter in a skillet over medium-high heat. Add chicken strips and cook for 4-5 minutes, stirring constantly until thoroughly cooked. Remove chicken and set aside.
- Cook the Shrimp: In the same skillet, add the remaining butter and then the shrimp. Cook for about 2 minutes per side until pink and opaque, being careful not to overcook.
- Assemble the Dish: Plate the rice, top with cooked chicken and shrimp, then drizzle generously with the cheese sauce. Serve with warmed tortillas if desired for stuffing.
Notes
- Ensure to cook the rice on a very low heat to prevent burning and achieve fluffy texture.
- Adjust seasoning to taste, adding more Sazon or spices if needed.
- Can be assembled ahead and kept warm before serving.
- For a spicier kick, add chopped jalapeños to the cheese sauce or rice.
- This dish pairs well with a fresh green salad or plantains.
Nutrition
- Serving Size: 1/6 of dish (about 1.5 cups)
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 1280 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 140 mg
