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
Scale
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 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 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 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 tbsp cooking oil and 1 tbsp 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 tbsp 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
