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 dish that's bursting with bold Tex-Mex flavors and loads of melty cheese, you're in for a treat with this Cheesy Chicken and Shrimp Rice Skillet Recipe. Trust me, when you combine tender chicken strips, juicy shrimp, and enchilada-seasoned rice all smothered in creamy queso blanco sauce, dinner just got a whole lot better.

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

I absolutely love making this cheesy chicken shrimp rice skillet on busy weeknights because it’s packed with flavor but comes together quickly in one pan. Plus, it’s a guaranteed crowd-pleaser every time!

One-Pan Wonder: Minimal cleanup thanks to everything cooking in a single skillet.
Bold, Layered Flavors: Enchilada sauce and sazón seasoning create an irresistible Tex-Mex base.
Indulgently Cheesy: The creamy queso blanco and pepper jack cheese sauce takes it to the next level.
Perfect for Any Occasion: Feeds a family of six or makes for delicious leftovers.

Ingredients & Why They Work

Before you start, make sure to grab the freshest chicken and shrimp you can find for the best texture and flavor. Jasmine rice adds a lovely aroma and fluffiness that pairs perfectly with the rich, spicy sauce. Here’s a quick rundown of the stars of this dish:

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: I prefer Jasmine for its fragrant aroma and fluffy texture, which soaks up the sauce beautifully.
Avocado Oil: Great for high-heat cooking and adds a subtle buttery flavor.
Yellow Onion: Provides a savory foundation that complements the spices.
Garlic Cloves: Minced fresh garlic brightens up the dish with its pungent aroma.
Chicken Bouillon: Boosts the savory depth without extra salt.
Sazón Seasoning: A vital Tex-Mex seasoning blend that adds rich color and flavor.
Red Enchilada Sauce: Brings a smoky, slightly tangy kick that flavors the rice perfectly.
Chicken Breasts: Cut into strips for quick, even cooking and tender bites.
Raw Shrimp: Peeled and deveined for easy cooking and a juicy, sweet contrast to the chicken.
Butter and Cooking Oil: For browning and adding richness to the proteins.
Spices (Garlic Powder, Onion Powder, Chili Powder, Cumin): Layered seasoning that complements the sazón perfectly.
Queso Blanco Velveeta: The creamy base for the cheese sauce that melts smoothly.
Evaporated Milk: Makes the cheese sauce silky without adding heaviness.
Diced Chilies: Adds a gentle kick and little bursts of flavor in the sauce.
Pepper Jack Cheese: A little heat and extra cheesiness to round out the sauce.

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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 parts about this Cheesy Chicken and Shrimp Rice Skillet Recipe is how flexible it is! You can easily make tweaks to suit your taste buds or dietary needs without losing that comforting, Tex-Mex vibe.

Spice It Up: I love adding diced jalapeños or swapping in a spicy sazón seasoning for an extra kick that wakes up the whole dish.
Swap Your Proteins: For a lighter take, try substituting the chicken for turkey strips or use shrimp only—either way, the cheesy sauce brings everything together beautifully.
Cheese Sauce Twist: If queso blanco Velveeta isn’t handy, I’ve had great success with a blend of white American cheese and Monterey Jack for a mild, creamy sauce.
Make It Gluten-Free: Just double-check your sazón seasoning and bouillon brands to ensure they are gluten-free, and you’re all set for a safe, flavorful meal.
Seasonal Veggie Boost: Throw in some bell peppers or corn with the rice for a colorful, veggie-packed upgrade that pairs wonderfully with the Tex-Mex flavors.

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: Toast the Rice for That Perfect Nutty Base

Start by heating your skillet on medium-high and adding the avocado oil. Toss in the jasmine rice along with diced onion and minced garlic. Stir this mixture continuously for 5 to 6 minutes until you notice the rice turning a light golden color and that irresistible nutty aroma fills your kitchen. This step really layers in flavor and preps the rice to absorb all those fantastic seasonings later.

Step 2: Add Seasonings and Let It Simmer

Once your rice is beautifully toasted, stir in the sazón seasoning, chicken bouillon, red enchilada sauce, and water. Crank the heat to bring everything to a boil. Then, cover with a lid and immediately turn your heat down to low for a gentle simmer. Resist the urge to stir—this is key to preventing sticking or burning. Let it cook undisturbed for 15 minutes.

Step 3: Let Your Rice Rest for Fluffy Goodness

After simmering, take the skillet off the heat but keep the lid on. Let the rice rest for an additional 15 minutes without stirring. This resting period lets the steam finish the cooking process for tender, fluffy grains. When you’re ready, gently fluff the rice with a fork to separate the grains and prepare for assembly.

Step 4: Whip Up the Creamy Cheese Sauce

While the rice rests, it’s time for that luscious cheese sauce! In a saucepan over low to medium heat, combine the queso blanco Velveeta, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly to melt the cheeses evenly and prevent scorching. Once smooth and velvety, remove from heat and let it thicken slightly—this sauce is where the magic happens.

Step 5: Sauté the Seasoned Chicken

Heat a skillet over medium-high heat with the cooking oil and 1 tablespoon of butter. Toss your chicken strips with garlic powder, onion powder, chili powder, cumin, sazón, salt, and pepper, then add them to the hot skillet. Keep them moving by stirring constantly for 4 to 5 minutes until cooked through and juicy. Remove and set aside for now.

Step 6: Cook the Shrimp to Perfection

In that same skillet, add the remaining tablespoon of butter. Place the peeled and deveined shrimp in and cook them about 2 minutes on each side. You’ll know they’re done when they turn pink and opaque—avoid overcooking to keep them tender. Remove from heat once done.

Step 7: Assemble Your Cheesy Chicken and Shrimp Rice Skillet

Plate your perfectly cooked, enchilada-seasoned rice, then top with the succulent chicken strips and shrimp. Finally, drizzle generously with that creamy queso blanco and pepper jack cheese sauce. If you want to get hands-on, warm up some tortillas to scoop and wrap everything for a handheld Tex-Mex delight. Enjoy every cheesy, flavorful bite!

Top Tip

Mastering this Cheesy Chicken and Shrimp Rice Skillet Recipe means getting a few key details just right to achieve that perfect balance of flavors and textures. Here are some tips I've gathered that really elevate the dish and make your cooking experience smoother and more enjoyable!

Low and Slow Rice Simmer: I learned that keeping the heat very low while the rice cooks and during the resting period prevents burning on the bottom and results in fluffy, evenly cooked rice every time.
Season Chicken Before Cooking: Seasoning the chicken with the full blend of spices and sazón before hitting the pan locks in all those Tex-Mex flavors right from the start.
Constant Stirring of Cheese Sauce: When melting the queso blanco Velveeta and cheeses together, stirring constantly over low to medium heat helps create a luxuriously smooth sauce without any lumps or scorching.
Avoid Overcooking Shrimp: Shrimp cooks quickly, so watch closely and flip after about 2 minutes per side to keep it tender and juicy rather than rubbery.

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 freshly chopped cilantro or parsley for a pop of color and freshness. A squeeze of lime over the top adds a zesty contrast that cuts through the richness. You can also sprinkle some diced jalapeños or crushed red pepper flakes for those who love a spicy kick. For extra texture, diced avocado or sliced green onions make wonderful toppings too.

Side Dishes

This dish is wonderfully satisfying on its own, but pairing it with Mexican street corn, a fresh green salad with a citrusy dressing, or black beans can round out your meal beautifully. Warm corn or flour tortillas are also perfect if you want to create handheld bites by stuffing the cheesy chicken and shrimp mixture inside. And don’t forget some tangy pico de gallo or guacamole for an indulgent Tex-Mex feast!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, any leftovers of this Cheesy Chicken and Shrimp Rice Skillet Recipe can be stored in airtight containers in the refrigerator for up to 3 days. Make sure to allow the dish to cool to room temperature before refrigerating to maintain the best texture and flavor.

Freezing

You can freeze leftovers by placing them in a freezer-safe container or heavy-duty freezer bag. Seal tightly and label with the date. Frozen portions will keep well for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating.

Reheating

Reheat the dish gently on the stovetop over low heat, stirring occasionally to warm through without drying out the chicken or shrimp. You can also microwave individual servings, covering loosely to retain moisture, and stirring halfway through. If the cheese sauce has thickened too much, adding a splash of evaporated milk or cream can help loosen it back to a creamy consistency.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just make sure to fully thaw and pat the shrimp dry before cooking to avoid excess moisture and ensure they sear nicely.

What can I substitute if I can't find queso blanco Velveeta?

No worries—any white American cheese or mild melting cheese will work well as a substitute in the cheese sauce.

Is this dish gluten-free?

It can be gluten-free as long as you use gluten-free sazón seasoning and chicken bouillon. Always double-check the labels to be sure.

Can I make this recipe spicier?

Absolutely! Add diced jalapeños or use spicy versions of sazón seasoning to give the dish an extra kick.

Final Thoughts

This Cheesy Chicken and Shrimp Rice Skillet Recipe has quickly become one of my favorites for busy weeknights or weekend gatherings. Its comforting layers of Tex-Mex spiced rice, succulent proteins, and creamy cheese sauce create a satisfying meal that always feels like a celebration. I hope you enjoy making this dish as much as I do—it’s truly a flavorful, crowd-pleasing experience that brings warmth to the dinner table. Happy cooking!