If you’re looking for a dish that sings with vibrant flavors and coastal comfort, look no further than the delightful combination of Arroz Con Pollo Y Camarones. This cheesy chicken, shrimp, and rice dish brings together everything you love in one glorious plate, effortlessly transporting you to a beachside dinner with every bite.
Why You’ll Love This Recipe
- Flavor Explosion: The blend of spices and cheese creates a taste sensation that’s unforgettable.
- Simple Preparation: Easy enough for a weeknight, yet impressive enough for guests.
- One-Pan Wonder: All components cook beautifully together with minimal cleanup.
- Customizable Delight: Adapt the recipe to your taste or to what you have on hand.
Ingredients You’ll Need
The beauty of Arroz Con Pollo Y Camarones lies in its simple yet powerful ingredients. Each component plays a pivotal role in building the dish’s flavor profile and visual appeal.
- Long Grain White Rice: Jasmine rice gives it a fluffy texture and a subtle floral aroma.
- Chicken Bouillon: Enhances the depth of the chicken flavor in the rice.
- Sazon Seasoning: A secret weapon for adding vibrant color and a rich depth to the dish.
- Queso Blanco Velveeta: Melts smoothly and enriches the dish with unbeatable creaminess.
- Large Shrimp: They’re meaty and bring a taste of the sea complimented by spices.
Variations
Don’t hesitate to put your own spin on Arroz Con Pollo Y Camarones. It’s versatile enough to welcome your touches, meeting dietary needs or simply matching what’s in your pantry.
- Spicy Version: Add a few dashes of hot sauce or a pinch of cayenne pepper for an extra kick.
- Vegetarian Twist: Swap the chicken and shrimp with your favorite beans or vegetables, like bell peppers and zucchini.
- Herb Infusion: Stir in fresh cilantro or parsley just before serving for an herbal lift.
How to Make Arroz Con Pollo Y Camarones
Step 1: Toast the Rice
In a skillet over medium/high heat, toast the rice, along with diced onions and minced garlic in cooking oil. This step infuses the rice with a golden hue and rich aroma, taking around 5-6 minutes while you stir continuously.
Step 2: Simmer the Rice
Stir in the sazon, chicken bouillon, red enchilada sauce, and water. Bring this mix to a boil, then cover and reduce the heat to simmer gently for 15 minutes without stirring. Let it sit off the heat for another 15 minutes to complete cooking.
Step 3: Prepare the Cheese Sauce
In a saucepan over low/medium heat, combine queso blanco Velveeta, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly until all the cheese melts smoothly together and let thicken for a few moments.
Step 4: Cook the Chicken and Shrimp
Using a skillet on medium/high heat, cook the chicken strips in oil and butter for about 4-5 minutes until they’re just cooked through. Set aside and repeat with shrimp, cooking for about 2 minutes per side. Take care not to overcook, preserving their tenderness.
Pro Tips for Making Arroz Con Pollo Y Camarones
- Perfect Rice Texture: Ensure the rice is cooked to perfection by avoiding stirring once the water and sauces are added.
- Cheese Melting Mastery: Use a gentle heat when melting the cheese to avoid any grainy texture and achieve a smooth sauce.
- Shrimp Timing: Keep shrimp cooking time short to maintain a delicate texture and enhance their natural sweetness.
- Seasoning Balance: Taste your dish as you go to maintain a balanced seasoning, adjusting spices if needed for a harmonious blend.
How to Serve Arroz Con Pollo Y Camarones
Garnishes
Top your plate of Arroz Con Pollo Y Camarones with chopped fresh cilantro and a squeeze of lime juice. This adds a pop of color and brightness that complements the rich flavors beautifully.
Side Dishes
Serve alongside a simple green salad dressed with a light vinaigrette or some warm tortillas to scoop up the delicious mix of rice and sauce. Black beans also offer a hearty, flavorful pairing.
Creative Ways to Present
For a stunning presentation, layer the components in a shallow bowl to showcase the vibrant colors. You can also prepare individual servings in small casseroles for an elegant and personal touch.
Make Ahead and Storage
Storing Leftovers
Store leftover Arroz Con Pollo Y Camarones in an airtight container in the refrigerator for up to three days. Keeping the rice and proteins separate from the cheese sauce ensures freshness.
Freezing
Freeze components individually in separate containers for up to two months. Thaw in the refrigerator overnight before reheating to enjoy another flavorful meal.
Reheating
Reheat the rice and proteins gently in the microwave or on the stovetop over low heat. Add a splash of water or chicken broth to maintain moisture. Reheat the cheese sauce separately to keep its creamy texture.
FAQs
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Can I make Arroz Con Pollo Y Camarones less spicy?
Absolutely! Just reduce or omit the chili powder in the seasoning mix and use a milder cheese, such as Monterey Jack, for the sauce.
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What can I substitute for Queso Blanco Velveeta?
Feel free to substitute with any mild white melting cheese like Monterey Jack or mozzarella. They work wonderfully to create that luscious cheese sauce.
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How do I ensure the shrimp are cooked perfectly?
Shrimp cook very quickly. Aim for pink, opaque flesh with a firm texture. Two minutes per side usually does the trick, depending on their size.
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Can I use brown rice instead of white rice?
Yes, but note that brown rice takes longer to cook, so you’ll need to adjust the cooking time and possibly the liquid amount to ensure it’s properly cooked.
Final Thoughts
Arroz Con Pollo Y Camarones is more than just a dish; it’s a culinary experience that brings joy to the table. Dive into the creamy, savory flavors, and share a bit of edible happiness with family and friends. I can’t wait for you to try it and make it your own!
Print
Arroz Con Pollo Y Camarones Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish-inspired
Description
Arroz Con Pollo Y Camarones is a flavorful and cheesy Spanish-inspired dish combining tender chicken, succulent shrimp, and aromatic rice topped with a creamy cheese sauce. Perfect for a satisfying family meal or a special gathering, this recipe seamlessly blends savory, spicy, and cheesy elements for a delightful culinary experience.
Ingredients
For The Rice
- 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
For the Chicken And Shrimp
- 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
For the 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 the oil, stirring continuously for 5-6 minutes until fragrant and lightly golden.
- Add Seasonings and Water: Stir in the Sazon, chicken bouillon, enchilada sauce, and water. Bring the mixture to a boil. Cover with a lid, reduce heat to very low, and let simmer without stirring for 15 minutes.
- Let the Rice Rest: Remove the skillet from heat and let it sit, covered, for another 15 minutes. Do not stir during this time to ensure fluffy rice. After resting, gently fluff with a fork to finish cooking.
- Prepare Cheese Sauce: In a saucepan, combine all cheese sauce ingredients and cook over low to medium heat, stirring constantly until the cheeses melt completely and the mixture thickens slightly. Set aside.
- Cook Chicken: Heat the remaining tablespoon of oil and one tablespoon of butter in a skillet over medium/high heat. Add chicken strips and cook, stirring, for about 4-5 minutes until fully cooked. Remove and set aside.
- Cook Shrimp: In the same skillet, add the remaining tablespoon of butter. Add shrimp and cook for about 2 minutes per side until pink and opaque. Remove from heat.
- Assemble and Serve: Plate the rice, top with cooked chicken and shrimp, then drizzle generously with the cheese sauce. Optionally, warm tortillas to serve alongside for a complete meal.
Notes
- Ensure low heat when cooking the rice to prevent burning.
- Use fresh or thawed shrimp for best results; overcooking shrimp will make it tough.
- You can customize the spice levels by adjusting the amount of chili powder and Sazon seasoning.
- The cheese sauce can be made ahead and reheated gently on low heat, adding a splash of milk if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
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
