Arroz Con Pollo Y Camarones

Arroz Con Pollo Y Camarones is the kind of meal I turn to when I want all the excitement of Mexican restaurant favorites right at my own kitchen table. Fluffy rice gets loaded up with juicy seasoned chicken, plump shrimp, and then I let everyone pool rivers of creamy cheese sauce over everything. It is a showstopper for family nights or Sunday dinner spreads.

The first time I made this, it disappeared so quickly I barely snagged seconds. Now, even my picky eaters ask for seconds and I love that it comes together in under an hour.

Ingredients

• Long grain white rice: Jasmine works beautifully for fluffy grains that do not clump
• Cooking oil: Avocado oil is neutral and ideal for higher heat browning
• Yellow onion: Diced for that faint sweetness as it caramelizes
• Fresh garlic: Adds real, deep flavor skip the jarred stuff if you can
• Chicken bouillon: Delivers extra chickeny body and saltiness
• Sazon seasoning: Infuses rice with signature Mexican color and aroma opt for a trusted brand
• Red enchilada sauce: Canned is just right adds tangy, mild heat and color
• Boneless skinless chicken breasts: Cut into strips so each gets maximum spice coat
• Raw large shrimp: Peeled and deveined ensures sweet briny bites no fuss
• Butter: Gives both chicken and shrimp extra richness and browning
• Garlic powder, onion powder, chili powder and cumin: Build robust, bold flavor layers
• Salt and pepper: Rounds out the seasonings a sprinkle of flaky salt makes a difference
• Queso Blanco Velveeta or white American cheese: Choose for super smooth, melty finish
• Evaporated milk: Lends creamy thickness and subtle sweetness
• Diced chilies: Bring a gentle heat with zest do not leave these out
• Pepper Jack cheese: Grates easily for quick melt and peppery punch

For all ingredients, seek out fresh proteins and onions, and look for real cheese with minimal fillers for the best melting quality.

Step-by-Step Instructions

Make the Rice:

Toast rice onion and garlic in oil in a large skillet over medium high heat for about six minutes. Keep stirring nonstop so nothing sticks or burns and so the rice gets a toasty golden tinge. This is the key to flavor depth.

Season and Simmer:

Add the Sazon chicken bouillon enchilada sauce and water. Stir everything well just once. Bring it all to a bubbling boil. Now clamp on a tight lid, turn the heat very low, and resist all tempation to peek or stir for fifteen minutes.

Rest the Rice:

Pull the skillet from the heat and let it sit with the lid on for another fifteen minutes. This gentle resting ensures the steam finishes fluffing every grain. Do not touch or stir until the timer goes.

Fluff and Finish:

Finally, gently fluff the finished rice. The grains should be perfect and separate ready to soak up the cheese sauce later.

Prepare the Cheese Sauce:

Put all cheese sauce ingredients into a saucepan. Heat on low medium and stir slowly and constantly especially at the edges until every bit is melted smooth and creamy. When done set aside for a few minutes so it thickens slightly.

Cook the Chicken:

In a skillet over medium high heat add oil and half the butter. Drop in the chicken strips. Cook while constantly moving them around for about five minutes until all sides are golden and cooked through but still juicy. Remove chicken from the pan onto a warm dish.

Cook the Shrimp:

Add the rest of the butter to that same pan and toss in the shrimp. Sear on each side for two minutes do not walk away or you will risk rubbery shrimp. Remove immediately when pink and just cooked through.

Assemble and Serve:

On each plate pile a big scoop of rice. Top with chicken and shrimp. Drizzle everything generously with the cheese sauce. I also love to offer warm soft tortillas so people can scoop or wrap their meal as they like.

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My favorite part is the cheese sauce. Watching the whole family use their tortillas to wipe up every drop gives me so much joy. It reminds me of restaurant meals out when I was younger but now I get to build the flavors just the way I like them.

Storage Tips

Store leftovers in airtight containers in the fridge for up to three days. Keep the cheese sauce separate if possible and reheat it gently with a dash more evaporated milk to restore smoothness.

Ingredient Substitutions

Swap chicken breasts with boneless thighs for richer flavor. Frozen raw shrimp can stand in for fresh if well thawed and patted dry. If you cannot find Sazon seasoning make a blend with coriander garlic and a hint of annatto or paprika.

Serving Suggestions

This main dish pairs beautifully with a simple leafy green salad or even roasted corn for texture contrast. Crumble some crisp tortilla chips over the top for crunch or add a spoon of fresh salsa for brightness.

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Cultural and Historical Context

Arroz Con Pollo is a classic across Latin America and Spain. Adding shrimp and a creamy cheese sauce leans into Tex Mex influence, bringing together coastal seafood tradition with the family style comfort of Mexican rice platters. It is a true fusion that speaks to the evolution of Mexican American home cooking.

Recipe FAQs

→ Can I use a different type of rice?

Yes, long-grain white rice like Basmati or Jasmine work best but medium-grain can be used, though the texture may differ slightly.

→ What can I substitute for queso blanco?

White American cheese or Monterey Jack are good alternatives, ensuring the sauce stays creamy and melts evenly.

→ How do I prevent the shrimp from becoming tough?

Sauté shrimp just until pink and opaque, about 2 minutes per side. Overcooking leads to a rubbery texture.

→ Can the dish be made ahead?

Rice can be prepared in advance and proteins cooked ahead of time. Reheat gently and assemble before serving for best taste.

→ Is it spicy?

The dish has mild heat from enchilada sauce and pepper jack cheese. Adjust seasonings or use mild chilies if desired.

→ What sides pair well with this meal?

Warm tortillas, sautéed vegetables, or a crisp salad complement the rich flavors of the main components wonderfully.