Description
Arroz Con Pollo Y Camarones is a flavorful and cheesy rice dish combining tender chicken, succulent shrimp, and a rich cheese sauce, all inspired by Latin flavors. Perfect for a hearty family meal, this recipe features seasoned rice cooked to perfection and topped with melted cheese, offering a comforting and satisfying experience.
Ingredients
Units
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For The Rice
- 2 cups Long Grain White Rice (Jasmine recommended)
- 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 and tail off Large Shrimp
- 1 tbsp Cooking Oil
- 2 tbsp Butter
- 1 tbsp Each Garlic Powder, Onion Powder, Chili Powder, and Cumin
- 1 packet Sazon Seasoning
- 1/2 tsp Each Salt and Pepper
For the Cheese Sauce
- 16 oz Queso Blanco Velveeta or similar 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: 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 slightly golden.
- Add Liquids and Seasonings: Stir in the Sazon seasoning, chicken bouillon, enchilada sauce, and water. Bring to a boil over high heat, then reduce the heat to very low, cover with a lid, and simmer for 15 minutes without stirring, ensuring it doesn’t burn.
- Rest the Rice: Remove the skillet from heat and let it sit, covered, for another 15 minutes. Do not stir during this time to allow the rice to finish steaming.
- Prepare Cheese Sauce: In a saucepan over low/medium heat, combine Velveeta, evaporated milk, diced chilies, and shredded Pepper Jack cheese. Stir constantly until the cheese is melted and the sauce is smooth. Let sit a few minutes to thicken.
- Cook Chicken: Heat 1 tbsp of oil and 1 tbsp of butter in a skillet over medium/high heat. Add chicken strips and cook, stirring constantly, for about 4-5 minutes until fully cooked. Remove and set aside.
- Cook Shrimp: Add remaining butter to the skillet, then add shrimp. Cook for approximately 2 minutes per side until pink and opaque, being careful not to overcook.
- Assemble and Serve: Spoon the rice onto plates, top with chicken and shrimp, drizzle generously with cheese sauce, and serve warm. Optionally, warm tortillas to stuff with the mixture for extra enjoyment.
Notes
- For added flavor, garnish with chopped cilantro or a squeeze of lime.
- You can substitute the seafood with other proteins such as chorizo or vegetables for a different variation.
- Ensure the rice is cooked on a very low heat to prevent burning during simmering.
- Cheese sauce can be made ahead and reheated gently before serving.
- This dish pairs well with a simple side salad or fried plantains.
Nutrition
- Serving Size: 1 plate (~1/6th of dish)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 1250 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 130 mg
