Arroz Con Pollo Y Camarones (Print Format)
Chicken, shrimp, and savory rice topped with a creamy cheese sauce. Flavorful, hearty, and ideal for sharing.
# Ingredients:
→ For the Rice
01 -
2 cups long grain white rice, such as Jasmine
02 -
2 tablespoons cooking oil, such as avocado oil
03 -
1 yellow onion, diced
04 -
4-5 garlic cloves, minced
05 -
1 tablespoon chicken bouillon
06 -
1 packet Sazon seasoning
07 -
19 oz can red enchilada sauce
08 -
4 cups water
→ For the Chicken and Shrimp
09 -
1 lb boneless skinless chicken breasts, cut into thin strips
10 -
1 lb raw large shrimp, peeled, deveined, and tail-off
11 -
1 tablespoon cooking oil
12 -
2 tablespoons butter
13 -
1 tablespoon each of garlic powder, onion powder, chili powder, and cumin
14 -
1 packet Sazon seasoning
15 -
1/2 teaspoon each salt and pepper
→ For the Cheese Sauce
16 -
16 oz Queso Blanco Velveeta or white American cheese
17 -
12 oz can evaporated milk
18 -
7 oz can diced chilies
19 -
8 oz grated pepper jack cheese
# Steps:
01 -
Toast the rice, onion, and garlic in oil over medium/high heat for 5-6 minutes, stirring constantly. Mix in the Sazon, chicken bouillon, enchilada sauce, and water. Bring to a boil. Cover and reduce heat to a simmer for 15 minutes. Remove from heat and let rest for 15 minutes without stirring. Stir gently once rested.
02 -
Combine all cheese sauce ingredients in a saucepan. Cook over low/medium heat, stirring constantly, until the cheese is fully melted and the sauce is thickened.
03 -
Heat oil and 1 tablespoon of butter in a skillet over medium/high heat. Add the chicken strips and cook for 4-5 minutes, stirring constantly, until fully cooked. Set aside.
04 -
Melt the remaining tablespoon of butter in the skillet. Add the shrimp and cook for 2 minutes per side until just cooked through. Avoid overcooking.
05 -
Plate the rice, followed by chicken and shrimp. Drizzle with cheese sauce as desired. Optionally, serve with warm tortillas.