Getting a hearty, flavorful dinner on your table takes just about 45 minutes with this Cheesy Chicken and Shrimp Rice Skillet Recipe. It’s that perfect combo of tender chicken, succulent shrimp, and creamy cheesy rice that feels like a warm hug after a busy day.
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Why You'll Love This Recipe
I first stumbled on this recipe when craving a one-pan meal that felt special but was still easy enough for a weeknight. What grabbed me was how the flavors meld beautifully — the cheesy sauce ties everything together like magic.
- Comfort Food at Its Best: Cheesy, creamy rice paired with savory chicken and shrimp hits all the cozy notes you want in a dinner.
- One-Skillet Wonder: From sautéing the protein to cooking the rice and melting cheese, it all happens in one pan, which means less cleanup!
- Flavor-packed but Simple: With staples like Sazon seasoning, cumin, and Velveeta cheese, you get big, bold flavors without complicated steps.
- Flexible for Your Taste: Whether you're adding veggies or swapping cheeses, this is a recipe you can easily make your own.
Ingredients & Why They Work
The key to this Cheesy Chicken and Shrimp Rice Skillet Recipe lies in how the ingredients play off one another — the aromatic rice base, seasoned proteins, and rich cheesy sauce create a harmonious dish. Here’s why each element is essential.
- Long Grain White Rice: I prefer jasmine for its subtle floral aroma and fluffy texture that soaks up the sauce beautifully.
- Cooking Oil (Avocado or similar): Provides a neutral, high-heat-friendly base for toasting the rice and sautéing the proteins.
- Yellow Onion: Gives a sweet depth that pairs perfectly with garlic’s punch.
- Garlic Cloves: Minced finely, they infuse the rice and proteins with an irresistible aroma.
- Chicken Bouillon: Adds savory umami, enhancing the overall flavor without needing extra salt.
- Sazon Seasoning: This magical packet delivers an earthy, slightly smoky flavor that ties the dish together.
- Red Enchilada Sauce: Brings tang and color, creating a rich tomato base that transforms plain rice.
- Chicken Breasts: Sliced thinly, they cook quickly and soak up the spices.
- Raw Shrimp: Peeled and deveined, shrimp add a briny sweetness that contrasts the richness of the cheese sauce.
- Butter: Adds a silky richness that helps the chicken and shrimp brown nicely.
- Garlic Powder, Onion Powder, Chili Powder, and Cumin: These spices layer extra warmth and complexity into the proteins.
- Queso Blanco Velveeta & Pepper Jack Cheese: Velveeta melts creamy and smooth, while pepper jack adds a subtle spice kick.
- Evaporated Milk: Makes the cheese sauce luscious and silky without thinning it out too much.
- Diced Chilies: Give little bursts of heat and texture that brighten up the cheese sauce beautifully.
Make It Your Way
One of the best things about this Cheesy Chicken and Shrimp Rice Skillet Recipe is how easily it can be tweaked just the way you like. I often swap out the pepper jack for a milder cheddar when cooking for my kiddo, or add in bell peppers and corn for more color and crunch.
- Variation: I tried adding diced jalapeños once for extra heat, and it gave the bite a fantastic kick that really woke up the flavors.
- Make it Gluten-Free: The recipe is naturally gluten-free, just be sure your bouillon and Sazon packets don’t contain gluten additives.
- Vegetable Boost: Tossing in some chopped spinach or broccoli florets right before adding the cheese sauce makes it a more veggie-friendly meal.
- Swap the Cheese: Want a different twist? Try gouda or mozzarella for a milder, creamier sauce texture.
Step-by-Step: How I Make Cheesy Chicken and Shrimp Rice Skillet Recipe
Step 1: Toasting the Rice and Aromatics
I start by heating the oil in a medium-large skillet over medium-high heat. Toss in the rice, diced onion, and minced garlic, stirring consistently for about 5-6 minutes until the rice lightly toasts and the onion softens. This step adds a subtle nuttiness to the rice that just can’t be beaten.
Step 2: Cooking the Rice with Seasonings
Next, I stir in the Sazon seasoning and chicken bouillon, then pour in the red enchilada sauce and water. Bring it quickly to a boil, then cover and reduce the heat to the lowest setting for about 15 minutes. A key tip here? Don’t stir while it’s simmering—that keeps the grains separate and prevents mush.
Step 3: Letting the Rice Rest
Once the simmer time is up, I remove the skillet from heat and let it rest, covered, for another 15 minutes. This allows the steam to finish cooking the rice perfectly. When I finally stir it gently, the rice is fluffy and packed with flavor.
Step 4: Preparing the Cheese Sauce
While the rice cooks, I make my cheesy sauce in a saucepan over medium-low heat by combining Velveeta, evaporated milk, diced chilies, and shredded pepper jack. Stirring constantly, I melt everything down until smooth, then let it sit a few minutes to thicken slightly. Pro tip: Keep the heat low to avoid scorching the cheese.
Step 5: Cooking the Chicken and Shrimp
In a separate skillet, I heat oil and butter, then cook the seasoned chicken strips over medium-high heat for about 4-5 minutes until fully cooked. Once done, I remove them and add another tablespoon of butter to cook the shrimp—about 2 minutes per side until just opaque. Don’t overcook shrimp, or they get rubbery!
Step 6: Assemble and Serve
Finally, it’s assembly time! I plate the rice, top with chicken and shrimp, then drizzle generously with that luscious cheese sauce. My favorite way to enjoy it is scooped into warm tortillas, turning it into a fun, handheld dinner.
Top Tip
Through making this recipe many times, I’ve learned a few tricks that turn good into great. Trust me, these small details will help you nail it every time.
- Low and Slow for Rice: Keeping the heat very low while the rice simmers prevents burning and ensures a tender texture.
- Don’t Stir While Cooking Rice: It’s tempting, but stirring breaks down the grains and makes a mushy dish — resist and wait patiently.
- Butter for Browning: Adding butter when cooking the chicken and shrimp gives them a beautiful golden color and richer flavor than oil alone.
- Cheese Sauce Patience: Melt the cheese slowly on low heat, stirring constantly, to avoid grainy sauce or burning.
How to Serve Cheesy Chicken and Shrimp Rice Skillet Recipe
Garnishes
I usually sprinkle some freshly chopped cilantro or green onions on top to add a fresh herbaceous note that cuts through the richness. A squeeze of lime over the top is a game changer, adding bright acidity that wakes up every bite.
Side Dishes
When I want a little something extra, I serve this skillet with a simple side salad—mixed greens with a light vinaigrette—or some roasted vegetables like zucchini or carrots to bring in some texture contrast.
Creative Ways to Present
For parties or family-style dinners, I’ve laid everything out in separate bowls—rice, chicken, shrimp, cheese sauce, and toppings—letting everyone build their own plates or even wraps. It’s interactive and always a hit with guests.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers and refrigerate them for up to 3 days. To keep the texture, I separate the rice from the cheesy sauce and proteins when possible, then combine before reheating.
Freezing
I’ve frozen the cooked chicken and shrimp separately with good results. The rice and cheese sauce don’t freeze quite as well due to texture changes but can work if reheated gently. Thaw overnight in the fridge before reheating.
Reheating
To reheat leftovers, I warm the rice and proteins in a skillet with a splash of water or broth to revive moisture. I heat the cheese sauce gently on low in a saucepan, stirring constantly, then combine everything before serving.
Frequently Asked Questions:
Yes! I often use frozen shrimp when fresh isn’t available. Just make sure to thaw them completely and pat dry before cooking to prevent excess moisture in the skillet.
If you don’t have Sazon on hand, a mix of ground coriander, cumin, garlic powder, and a pinch of turmeric can work well to mimic its flavor. Just taste and adjust the seasonings to your liking.
Absolutely! Replace the Velveeta and cheese with dairy-free cheese alternatives, and swap evaporated milk for coconut milk or any plant-based milk with a creamy texture to keep the sauce rich.
The cheese and diced chilies add a gentle, pleasant heat that’s not overpowering. You can always control the level of spice by choosing mild or hot chilies or omitting them altogether for a milder version.
Final Thoughts
This Cheesy Chicken and Shrimp Rice Skillet Recipe is one of those dishes that feels like a little celebration in your own kitchen. Whether it’s a busy weeknight or a weekend dinner with friends, the creamy cheese, juicy proteins, and flavorful rice come together just right every time. Give it a whirl—you’ll find yourself reaching for this recipe again and again, just like I do.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin
- Diet: Low Lactose
Description
Arroz Con Pollo Y Camarones is a flavorful Latin-inspired dish featuring tender chicken strips and succulent shrimp served over aromatic, seasoned rice and topped with a creamy, cheesy sauce. This comforting meal combines the heartiness of protein with the rich flavors of enchilada sauce and spices, perfect for a satisfying dinner.
Ingredients
For The Rice
- 2 cups long grain white rice (Jasmine)
- 2 tablespoon cooking oil (avocado oil)
- 1 yellow onion, diced
- 4-5 garlic cloves, minced
- 1 tablespoon 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 large shrimp, tails off
- 1 tablespoon cooking oil
- 2 tablespoon butter
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 packet sazon seasoning
- ½ teaspoon salt
- ½ teaspoon 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
- Prepare the Rice: In a skillet over medium/high heat, toast the rice, diced onion, and minced garlic in avocado oil, stirring continuously for 5-6 minutes until fragrant and slightly golden.
- Add Seasonings and Liquids: Stir in the sazon seasoning, chicken bouillon, red enchilada sauce, and water. Bring the mixture to a boil, then cover with a lid, reduce the heat to a very low simmer, and cook for 15 minutes without stirring to prevent burning.
- Let the Rice Rest: Remove the skillet from heat but keep the lid on. Allow the rice to sit undisturbed for another 15 minutes to finish cooking and absorb liquids. Then gently stir to fluff the rice.
- Make the Cheese Sauce: In a saucepan over low to medium heat, combine queso blanco Velveeta, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly until all cheese is completely melted and the sauce thickens slightly. Set aside to keep warm.
- Cook the Chicken: Heat 1 tablespoon cooking oil and 1 tablespoon butter in a skillet over medium/high heat. Add the chicken strips along with garlic powder, onion powder, chili powder, cumin, sazon seasoning, salt, and pepper. Cook, stirring constantly, for 4-5 minutes until chicken is thoroughly cooked. Remove chicken and set aside.
- Cook the Shrimp: To the same skillet, add the remaining 1 tablespoon butter. Add shrimp and cook for approximately 2 minutes per side until shrimp are pink and opaque. Be careful not to overcook.
- Assemble and Serve: Plate the cooked rice, top with the chicken and shrimp mixture, then generously drizzle with the warm cheese sauce. Optional: warm tortillas for stuffing the mixture and enjoy as wraps.
Notes
- Do not stir the rice while it is simmering or resting to avoid mushy texture.
- Sazon seasoning can be substituted with a blend of ground coriander, cumin, garlic powder, and annatto for an authentic flavor if unavailable.
- Use medium heat when making the cheese sauce to prevent burning the dairy.
- Adjust salt according to the saltiness of your chicken bouillon and sazon seasoning.
- Warm tortillas enhance the dish and make it easy to enjoy as tacos or burritos.
- For a spicier kick, add diced jalapeños or hot sauce to the cheese sauce.
- Fresh cilantro and lime wedges make great garnishes.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 135 mg
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