Name: Cheesy Chicken and Shrimp Rice Skillet Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 2 cups long grain white rice (Jasmine); 2 tbsp avocado oil; 1 yellow onion, diced; 4-5 garlic cloves, minced; 1 tbsp chicken bouillon; 1 packet sazón seasoning; 19 oz can of red enchilada sauce; 4 cups water; 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 garlic powder; 1 tbsp onion powder; 1 tbsp chili powder; 1 tbsp cumin; 1 packet sazón seasoning; 1/2 tsp salt; 1/2 tsp black pepper; 16 oz queso blanco Velveeta or any white American cheese; 12 oz can evaporated milk; 7 oz can diced chilies; 8 oz grated pepper jack cheese

If you're craving a Tex-Mex dinner that feels like a warm hug, this Cheesy Chicken and Shrimp Rice Skillet Recipe is your new go-to. Imagine tender chicken, succulent shrimp, and enchilada-spiced rice all swimming in a luscious queso blanco and pepper jack cheese sauce—simple, comforting, and utterly delicious.

A white pot filled with cooked yellow-orange rice mixed with bright green peas, pink shrimp with tails, and small pieces of red bell pepper. The inside rim of the pot shows a brownish residue from cooking. A wooden spoon is partially buried in the rice on the right side. In the background, there is a small white bowl filled with green peas. The pot is placed on a folded white cloth with textured edges, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken and Shrimp Rice Skillet Recipe
Top Tip
How to Serve Cheesy Chicken and Shrimp Rice Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Chicken and Shrimp Rice Skillet Recipe

Why You'll Love This Recipe

This dish has quickly become one of my favorites whenever I want something flavorful yet fuss-free. It’s like the best parts of a Tex-Mex feast, all coming together in one pan.

One-Pan Wonder: Less cleanup, more time enjoying dinner with your favorite people.
Bold Tex-Mex Flavors: Sazón seasoning and red enchilada sauce bring authentic, vibrant taste.
Creamy Cheese Sauce: The queso blanco and pepper jack combo creates a dreamy, indulgent drizzle.
Perfect Protein Combo: Chicken and shrimp together add variety, texture, and that satisfying surf-and-turf vibe.

Ingredients & Why They Work

Before you dive in, here’s a handy rundown of what you’ll need and why these particular ingredients make this dish shine. I always recommend grabbing fresh shrimp and chicken breasts for best flavor and texture, and don’t skip the sazón seasoning—it’s a secret Tex-Mex hero.

Flat lay of a small mound of long grain white jasmine rice, a vibrant yellow onion whole and uncut, several peeled garlic cloves, a small white ceramic bowl of golden avocado oil, a small white bowl with bright red enchilada sauce, a small white bowl of clear water, raw boneless skinless chicken breast strips arranged neatly, raw peeled and deveined large shrimp without tails, a small white bowl of softened pale yellow butter, small piles of garlic powder, onion powder, chili powder, and cumin arranged symmetrically as fine powders, a small white bowl of white queso blanco cheese blocks, a small white bowl of grated orange pepper jack cheese, a small white bowl of diced green chilies, one whole uncracked brown chicken egg, all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Long grain white rice (Jasmine): Toasting it first gives you nutty, fluffy rice that’s packed with flavor.
Avocado oil: Great for high-heat cooking and adds a subtle richness.
Yellow onion: Adds sweetness and depth when sautéed with garlic.
Garlic cloves: Essential aromatic that wakes up the entire skillet.
Chicken bouillon: Boosts the savory baseline of the rice.
Sazón seasoning: Brings vibrant color and that distinct Latin flavor.
Red enchilada sauce: Infuses the rice with tang and spice that’s unmistakably Tex-Mex.
Water: For cooking the rice perfectly.
Boneless skinless chicken breasts: Cut into strips so they cook quickly and evenly.
Raw shrimp (peeled, deveined, tail off): Cooks fast and stays juicy—perfect in this one-pan meal.
Cooking oil: For searing and locking in flavor on the chicken and shrimp.
Butter: Adds richness and helps brown the proteins beautifully.
Garlic powder, onion powder, chili powder, cumin: A blend of spices that layers in warmth and zest.
Salt and black pepper: To bring all flavors together perfectly.
Queso blanco Velveeta or white American cheese: Melts silky smooth for an irresistible cheese sauce.
Evaporated milk: Creates a creamy base that’s richer than regular milk.
Diced chilies: Adds a mild kick and little bursts of heat.
Grated pepper jack cheese: For that spicy, melty finish that ties the whole dish together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cheesy Chicken and Shrimp Rice Skillet Recipe is how flexible it is to your tastes and pantry staples. Feel free to experiment and make it your own—whether that’s by adjusting the spice level, swapping ingredients, or adding your favorite veggies.

Variation: For a bit of a smoky twist, I love adding roasted poblano peppers along with the diced chilies in the cheese sauce. The subtle charred flavor pairs beautifully with the creamy queso blanco and pepper jack cheese.
Spicy Boost: If you prefer heat, try stirring in some sliced jalapeños or a dash of hot sauce to the chicken seasoning or cheese sauce. It really amps up the Tex-Mex vibe without overpowering the dish.
Gluten-Free: Simply check your sazón seasoning and chicken bouillon to ensure they're gluten-free—the rest of the ingredients naturally fit a gluten-free diet.
Veggie Upgrade: Swap half the chicken for diced bell peppers or zucchini to add some extra color and nutrients. They sauté up quickly and blend nicely with the rice and cheese sauce.

Step-by-Step: How I Make Cheesy Chicken and Shrimp Rice Skillet Recipe

A white plate is filled with a single layer of yellow-orange rice mixed with green peas and small cooked shrimp scattered evenly across the dish, showing a soft and slightly moist texture. The rice is speckled with tiny bits of red pepper and onion, adding pops of red and white throughout. A silver fork rests on the right edge of the plate with some rice grains touching the fork's prongs. In the top left, part of a white pan with more of the same rice is visible, resting on a folded white cloth. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Toasting the Rice for Maximum Flavor

Start by heating 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add 2 cups of long grain jasmine rice, the diced yellow onion, and minced garlic. Keep stirring constantly for about 5 to 6 minutes until the rice turns lightly golden and the aroma of toasting rice and garlic fills your kitchen. This step really deepens the flavor base, so be patient and don't rush it!

Step 2: Simmering the Rice in Seasoned Sauce

Next, stir in 1 packet of sazón seasoning, 1 tablespoon chicken bouillon, a 19-ounce can of red enchilada sauce, and 4 cups of water. Bring this mixture to a full boil, then cover with a lid. Reduce the heat to the lowest simmer setting and let it cook undisturbed for 15 minutes. It’s crucial not to stir here to avoid burning the rice. The rice will soak up all those vibrant Tex-Mex flavors and become beautifully tender.

Step 3: Letting the Rice Rest and Fluffing It

Remove the skillet from heat, but keep the lid on. Let the rice sit quietly for another 15 minutes. This rest time finishes the cooking perfectly, allowing the steam to gently finish softening the rice. When ready, carefully fluff the rice with a fork to keep it light and fluffy without mashing the grains.

Step 4: Crafting the Creamy Cheese Sauce

While the rice rests, prepare the luscious cheese sauce. In a saucepan over low to medium heat, combine 16 ounces of queso blanco Velveeta, a 12-ounce can of evaporated milk, 7 ounces of diced chilies, and 8 ounces of grated pepper jack cheese. Stir constantly until all the cheese has melted and the sauce is perfectly smooth and creamy. Turn off the heat and let it thicken slightly while you cook the proteins.

Step 5: Cooking the Seasoned Chicken to Juicy Perfection

Heat 1 tablespoon of cooking oil and 1 tablespoon of butter in a skillet over medium-high heat. Mix the thin chicken strips with 1 tablespoon each of garlic powder, onion powder, chili powder, cumin, sazón seasoning, and a pinch of salt and pepper before adding to the skillet. Cook and stir constantly for about 4 to 5 minutes until the chicken is cooked through and nicely browned. Remove the chicken from the pan and set aside—get ready to cook shrimp in the same skillet.

Step 6: Quickly Searing the Shrimp

Add the remaining 1 tablespoon of butter to the skillet and then add the shrimp. Cook shrimp about 2 minutes on each side until they turn pink and opaque. Be careful not to overcook—they should be tender and juicy, not rubbery. Once done, remove them from heat.

Step 7: Assembling Your Cheesy Chicken and Shrimp Rice Skillet

Now for the fun part! Plate a generous helping of the enchilada-seasoned rice, then pile on the succulent chicken strips and shrimp. Drizzle the warm, creamy cheese sauce over everything—and if you want, serve with warm tortillas on the side for a fantastic handheld meal. This comforting, flavorful dish is sure to please everyone at the table.

Top Tip

These tips can make all the difference in preparing your Cheesy Chicken and Shrimp Rice Skillet Recipe with ease and delicious results. Trust me, a few little tricks elevate this hearty Tex-Mex classic from great to unforgettable!

Low and Slow Rice Simmering: I learned that keeping the heat very low during the 15-minute rice simmer step saved me from burnt rice on the bottom and made it perfectly tender every time.
Don’t Stir the Rice While Cooking: >Avoiding stirring during the simmer and rest periods preserves the rice’s fluffy texture and prevents it from becoming gummy or sticky.
Cheese Sauce Consistency: Constantly stirring the queso blanco and pepper jack sauce over low heat ensures a smooth, creamy texture without clumps — plus letting it thicken off heat is key.
Watch the Shrimp Carefully: Shrimp cooks fast and overcooking makes it rubbery. Cooking about 2 minutes per side keeps it juicy and tender.

How to Serve Cheesy Chicken and Shrimp Rice Skillet Recipe

The image shows two white cast iron pots with black rims on a white marbled surface. The pot on the left contains three layers: a base of sautéed chopped onions and green bell peppers, topped with bright red tomato paste, and garnished with sliced red peppers arranged neatly in the center. The pot on the right holds a tomato-based broth with visible small chunks of vegetables floating throughout the orange-red liquid; in the middle, there is a mound of white rice topped with a bay leaf and two different powders, one yellow and one brown. Both pots have handles facing top and bottom. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten up your plate with fresh cilantro leaves and lime wedges for a citrusy pop. A dollop of sour cream or some sliced avocado adds creamy contrast, while thinly sliced green onions bring a mild bite. For a little extra crunch, sprinkle toasted pumpkin seeds or queso fresco on top.

Side Dishes

This dish shines on its own but pairs wonderfully with simple Mexican street corn (elote), a crisp cabbage slaw, or black beans and grilled veggies. Warm corn or flour tortillas served on the side are perfect for wrapping up the cheesy chicken, shrimp, and rice for handheld bites.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheesy Chicken and Shrimp Rice Skillet in an airtight container in the refrigerator for up to 3 days. Keep the cheese sauce separate if possible to maintain its creamy texture upon reheating.

Freezing

You can freeze this dish for up to 2 months. Place cooled rice, chicken, and shrimp in a freezer-safe container. Freeze the cheese sauce separately in a small airtight container or freezer bag to prevent texture changes.

Reheating

Reheat leftovers gently in a skillet over low heat or microwave in short intervals, stirring to evenly warm. If reheating from frozen, thaw overnight in the fridge first. Warm the cheese sauce slowly over low heat while stirring to bring back its silky smoothness.

Frequently Asked Questions:

Can I use frozen shrimp in this recipe?

Absolutely! Just make sure your shrimp is fully thawed and patted dry before cooking to avoid excess moisture that could affect the texture and seasoning.

Is there a way to make this dish spicier?

Yes! Add diced jalapeños to the cheese sauce or use a spicy sazón seasoning packet. You could also sprinkle some crushed red pepper flakes over the top before serving.

What can I substitute for the queso blanco Velveeta?

If you don’t have queso blanco Velveeta, any mild white American cheese or creamy melting cheese like Monterey Jack will work well.

Can this dish be made gluten-free?

Yes! Just double-check that your sazón seasoning and chicken bouillon are gluten-free, as some brands may contain gluten.

Final Thoughts

Making this Cheesy Chicken and Shrimp Rice Skillet Recipe has truly become one of my go-to comfort dishes. It’s a perfect blend of Tex-Mex flavors that’s satisfying and surprisingly simple to prepare. The creamy cheese sauce brings everything together with a hug of indulgence, and you can customize it to your taste easily. I hope this recipe brings warmth, joy, and deliciousness to your table as it has to mine!