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
Units
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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
