Cheesy Arroz Con Pollo and Shrimp Recipe

Let me tell you about this fan-freaking-tastic Cheesy Arroz Con Pollo and Shrimp Recipe that has become an absolute staple in my kitchen. It’s one of those dishes that feels like a warm hug on a plate—comforting, cheesy, and packed with vibrant flavors. Whether it’s a cozy weeknight dinner or a weekend feast with friends, this recipe never fails to impress. Stick with me, and I’ll walk you through every step to make sure your arroz con pollo y camarones turns out just perfect every single time.

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Ingredients You’ll Need

What I love about the ingredients in this Cheesy Arroz Con Pollo and Shrimp Recipe is how they balance each other out—from the fragrant jasmine rice to the sweet and spicy enchilada sauce. Plus, some staples like sazon seasoning and chicken bouillon kick up the flavor effortlessly, so don’t skip those!

• Long Grain White Rice: Jasmine rice works beautifully here for its fragrant aroma and fluffy texture.
• Cooking Oil: I prefer avocado oil because it has a high smoke point and a light flavor.
• Yellow Onion: Diced finely to add that sweet, savory base to the rice.
• Garlic Cloves: Minced fresh garlic elevates the aroma significantly.
• Chicken Bouillon: Adds a rich chicken flavor without needing broth.
• Sazon Seasoning: This packet is a game-changer for its balanced seasoning and color.
• Red Enchilada Sauce: Makes the rice flavorful and slightly tangy—don’t skimp here.
• Water: To cook the rice just right.
• Boneless Skinless Chicken Breasts: Cut into thin strips for quick cooking.
• Raw Peeled Deveined Shrimp: Large size works best so you get that shrimp bite.
• Butter: Added to enrich the cooking oil for the meat and shrimp.
• Garlic Powder, Onion Powder, Chili Powder, Cumin: These spices layer extra flavor in the meat.
• Queso Blanco Velveeta (or White American Cheese): Turns the sauce creamy and velvety.
• Evaporated Milk: Gives the cheese sauce that dreamy smoothness.
• Diced Chilies: A little heat and zing to brighten things up.
• Pepper Jack Cheese: Adds a spicy kick and melty finish.

Variations

One of the things I adore about this Cheesy Arroz Con Pollo and Shrimp Recipe is how flexible it is—you can tweak it to fit your mood or pantry. Don’t be afraid to play around and make it your own!

• Vegetable Boost: I sometimes toss in diced bell peppers or corn for extra texture and color, which my kids love.
• Spicy Upgrade: If you like it hotter, swap diced chilies for jalapeños or add cayenne powder—just a pinch goes a long way.
• Dairy-Free: Try coconut milk and vegan cheese for a dairy-free twist that still satisfies the cheese sauce craving.
• Different Proteins: I’ve also swapped chicken for turkey or added chorizo for a smokier flavor profile.

How to Make Cheesy Arroz Con Pollo and Shrimp Recipe

Step 1: Toast the Rice, Onion, and Garlic to Build Flavor

Start by heating 2 tablespoons of cooking oil in a large skillet over medium-high heat. Toss in the diced onion, minced garlic, and the rice. Keep stirring continuously for about 5-6 minutes until the rice is lightly golden and you can smell that toasty aroma I love. This step is key because it adds a lovely depth and nutty flavor to your rice—not just plain boiled rice here!

Step 2: Add Seasonings and Liquids, Then Simmer

Once the rice is toasted, sprinkle in the sazon seasoning and chicken bouillon, then pour in the red enchilada sauce and water. Stir everything together and bring the mixture to a boil. As soon as it reaches that boil, cover with a lid and reduce the heat to very low. Let it simmer gently without peeking or stirring for 15 minutes. Resist the urge to stir—that’s how you get fluffy, non-sticky rice.

Step 3: Rest the Rice Covered to Finish Cooking

After simmering, remove the skillet from the heat and keep it covered for another 15 minutes to allow the rice to steam perfectly. This resting period is a game-changer—I learned this trick after a less-than-ideal batch ended up mushy. Once the time’s up, gently fluff the rice with a fork to separate the grains without breaking them.

Step 4: Prepare the Creamy Cheese Sauce

While the rice cooks, get started on the cheesy sauce. In a saucepan, combine the queso blanco Velveeta, evaporated milk, diced chilies, and pepper jack cheese. Cook over low to medium heat, stirring constantly until the cheeses melt smoothly and the sauce thickens slightly. Be patient here—it melts into a dreamy, creamy topping your chicken and shrimp will love.

Step 5: Cook the Chicken Strips

Heat 1 tablespoon of oil and 1 tablespoon of butter in a skillet over medium-high heat. Season the chicken with garlic powder, onion powder, chili powder, cumin, salt, pepper, and another packet of sazon. Cook the chicken strips, stirring occasionally, for about 4-5 minutes until they’re cooked through and nicely browned. Then remove them and set aside.

Step 6: Cook the Shrimp

In the same skillet, melt the remaining tablespoon of butter. Add the shrimp and cook for about 2 minutes on each side until they’re pink and opaque—don’t overcook or they’ll get rubbery! Remove from heat and keep warm.

Step 7: Assemble and Serve

Here’s the fun part: plate the fluffy, flavorful rice then pile the tender chicken strips and succulent shrimp on top. Generously drizzle the creamy cheese sauce over everything. If you’re feeling extra, warm some tortillas on the side—that’s how my family loves it best!

How to Serve Cheesy Arroz Con Pollo and Shrimp Recipe

Garnishes

I love topping this dish with freshly chopped cilantro and a squeeze of lime to brighten the creamy, cheesy flavors. Sometimes a little diced avocado or sliced green onions adds that fresh, cool contrast that balances the richness.

Side Dishes

This recipe stands beautifully on its own, but I often serve it with a crisp green salad or simple roasted vegetables like asparagus or zucchini. Warm corn or flour tortillas are also a must-have for sopping up all the cheesy goodness.

Creative Ways to Present

For a special occasion, I’ve served this Cheesy Arroz Con Pollo and Shrimp Recipe layered in individual cast iron skillets or colorful mini cocottes. It makes for a stunning presentation and keeps everything warm at the table—a real crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge. The rice tends to soak up the sauce overnight, so before reheating, add a splash of water or broth to loosen it up and bring back the creaminess.

Freezing

I’ve frozen this dish successfully, though I prefer freezing it without the cheese sauce. Freeze the rice, chicken, and shrimp in portions, then make fresh cheese sauce when ready to serve—this helps keep the sauce fresh and silky.

Reheating

Reheat leftovers gently in a skillet over low heat or in the microwave with a little added liquid to prevent drying out. Then, rewarm your cheese sauce separately and drizzle over to refresh that gooey, melty magic.

FAQs

Final Thoughts

This Cheesy Arroz Con Pollo and Shrimp Recipe is one of those dishes I keep returning to because it always hits the spot—creamy, spicy, and packed with that comforting homemade goodness. It’s perfect when you want something that feels a little special without fussing over complicated steps. I genuinely hope you give it a try and it becomes a favorite in your home as it has in mine. Happy cooking, friend!

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