Description
Arroz Con Pollo Y Camarones is a delightful Spanish-inspired dish featuring tender strips of chicken and succulent shrimp cooked with fragrant, toasted rice, aromatic onions, and garlic. The savory blend of seasonings combined with a rich, creamy cheese sauce made from queso blanco, pepper jack, and evaporated milk creates a comforting and flavorful meal perfect for family dinners or special occasions.
Ingredients
Scale
Rice and Base Ingredients
- 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
Protein
- 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
Seasonings
- 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
Cheese Sauce Ingredients
- 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 Rice Mixture: 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 to develop flavor.
- Cook Rice: Stir in the Sazon, chicken bouillon, red enchilada sauce, and water. Bring the mixture to a boil, then cover with a lid, reduce heat to very low, and let simmer without stirring for 15 minutes to allow the rice to absorb liquid evenly.
- Rest Rice: Remove the skillet from heat and let it sit, covered, for another 15 minutes. Do not stir during resting time to ensure the rice finishes cooking perfectly and remains fluffy. Then gently fluff with a fork.
- Make Cheese Sauce: In a saucepan over low to medium heat, combine queso blanco, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly until cheeses melt completely and the sauce thickens slightly. Set aside to keep warm.
- Cook Chicken: Heat remaining tablespoon of oil and one tablespoon of butter in a skillet over medium/high heat. Add chicken strips and cook, stirring often, for about 4-5 minutes until fully cooked and no longer pink. Remove chicken and set aside.
- Cook Shrimp: In the same skillet, add remaining tablespoon of butter. Add shrimp and cook for about 2 minutes per side until shrimp turn pink and opaque. Remove from heat.
- Assemble and Serve: Plate the cooked rice, top with the cooked chicken and shrimp. Drizzle generously with the warm cheese sauce. Optionally, serve with warmed tortillas for a complete meal experience.
Notes
- Arroz Con Pollo Y Camarones combines savory chicken and shrimp with spicy, cheesy, and aromatic rice for a rich, comforting meal.
- For best results, do not stir the rice while cooking and resting to ensure fluffiness.
- You can substitute queso blanco with other mild white cheeses like Monterey Jack or American cheese if preferred.
- Adjust seasoning and spice levels by modifying the amount of chili powder and sazon seasoning according to your taste.
- This dish pairs beautifully with warm corn or flour tortillas for a traditional touch.
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
