Arroz Con Pollo Y Camarones

This arroz con pollo y camarones combines tender chicken, juicy shrimp, and savory rice all topped with a creamy cheese sauce. It is a flavorful and hearty meal perfect for sharing with family or friends any night of the week.

I made this for a family dinner once when I wanted something that felt special but was still simple. Everyone loved the mix of spices and the cheesy topping, and it quickly became a repeat request.

Ingredients

• Two cups long grain white rice such as Jasmine: for a fluffy texture and aromatic flavor
• Two tablespoons avocado oil: for a clean cooking medium that adds a subtle richness
• One yellow onion: diced to provide a sweet and savory base to the dish
• Four to five garlic cloves: minced to bring depth and a fragrant aroma
• One tablespoon chicken bouillon: for an easy boost of savory flavor
• One packet Sazon seasoning: to infuse the rice with traditional Mexican spices and color
• Nineteen ounces can of red enchilada sauce: for a tangy and mildly spicy tomato base
• Four cups water: to cook the rice perfectly and meld all the flavors
• One pound boneless skinless chicken breasts: cut into thin strips for quick and even cooking
• One pound large raw shrimp: peeled and deveined for a tender bite of seafood
• One tablespoon cooking oil: for sautéing the proteins to perfection
• Two tablespoons butter: to enrich the chicken and shrimp
• One tablespoon each garlic powder, onion powder, chili powder, and cumin: to season the proteins with layers of flavor
• One packet Sazon seasoning: to keep the flavor consistent and vibrant
• Half teaspoon each salt and pepper: for simple seasoning balance
• Sixteen ounces Queso Blanco Velveeta or white American cheese: for a creamy and mild cheese sauce base
• Twelve ounce can evaporated milk: to add richness and smooth texture to the cheese sauce
• Seven ounce can diced chilies: for a little kick and complexity in the sauce
• Eight ounces grated pepper jack cheese: to add a subtle spicy sharpness and melted texture

Step-by-Step Instructions

Toast the Rice and Aromatics:

Toast the rice with the diced onion and minced garlic in oil over medium-high heat for five to six minutes stirring constantly. This step brings out a nutty aroma and develops a flavorful base for the rice.

Simmer the Rice:

Mix in the Sazon seasoning, chicken bouillon, enchilada sauce, and water. Bring everything to a boil then cover and reduce to a gentle simmer for fifteen minutes. Remove from heat and let the rice rest, covered, for another fifteen minutes without stirring to finish cooking evenly and absorb flavors. Gently fluff the rice before serving.

Make the Cheese Sauce:

Combine the Velveeta cheese, evaporated milk, diced chilies, and grated pepper jack cheese in a medium saucepan. Cook over low to medium heat stirring constantly until all the cheese melts and the sauce thickens into a smooth and creamy topping.

Cook the Chicken:

Heat cooking oil and one tablespoon of butter in a large skillet over medium-high heat. Add the chicken strips and cook for four to five minutes stirring constantly to ensure they cook evenly and remain tender. Remove from the skillet and set aside.

Cook the Shrimp:

Add the remaining tablespoon of butter to the skillet. Place the shrimp in the pan and cook for about two minutes per side just until they turn pink and opaque. Avoid overcooking to keep them tender.

Assemble and Serve:

Place a generous scoop of rice on the plate followed by the cooked chicken strips and shrimp. Drizzle the warm cheese sauce over everything or serve on the side. Optionally accompany with warm tortillas for a traditional touch.

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My favorite part of this meal is the cheese sauce with its perfect balance of mild creaminess and a little spice from the chilies. It reminds me of family gatherings where everyone’s happy sharing plates and stories late into the evening.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a splash of water if the rice feels dry. The cheese sauce can thicken when chilled, so warm it slowly while stirring to return it to the perfect consistency.

Ingredient Substitutions

If you cannot find Sazon seasoning, use a mix of ground coriander, cumin, garlic powder, and annatto powder for color and flavor. For the cheese sauce, you can substitute the Velveeta with a mild melting cheese like Monterey Jack and add a little extra evaporated milk or cream. Shrimp can be replaced with scallops or extra chicken depending on your preference.

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Serving Suggestions

Serve with a simple side salad of fresh tomatoes, avocado, and cilantro dressed with lime juice to brighten the dish. You can also offer warm corn or flour tortillas to make handheld bites. A cold Mexican beer or a sparkling lime agua fresca pairs nicely.

Recipe FAQs

→ What type of rice works best for this dish?

Long grain white rice, such as Jasmine, is ideal for its fluffy texture and ability to absorb flavors well.

→ How can I avoid overcooking the shrimp?

Cook shrimp for about 2 minutes per side until just opaque to keep them tender and juicy.

→ Can I prepare the cheese sauce ahead of time?

Yes, prepare the cheese sauce in advance and gently reheat over low heat, stirring until smooth before serving.

→ What seasoning blend is used for the chicken and shrimp?

A mix of garlic powder, onion powder, chili powder, cumin, and Sazon seasoning provides a robust flavor profile.

→ How should the rice be cooked to retain texture?

Toast rice first in oil with onion and garlic, then simmer covered without stirring during resting to keep grains separate and tender.