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Cheesy Chicken and Shrimp Rice Skillet Recipe

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4.9 from 21 reviews

A flavorful and cheesy one-pan dish combining tender chicken strips, succulent shrimp, and perfectly cooked enchilada-seasoned rice, topped with a creamy queso blanco and pepper jack cheese sauce. This vibrant Arroz Con Pollo y Camarones is perfect for a comforting dinner that blends Tex-Mex flavors with creamy indulgence.

Ingredients

For The Rice

  • 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

For The Chicken And Shrimp

  • 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

For The Cheese Sauce

  • 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

Instructions

  1. Prepare the Rice: In a skillet over medium-high heat, toast the rice, diced onion, and minced garlic in avocado oil while stirring continuously for 5-6 minutes until fragrant and lightly golden.
  2. Add Seasonings and Liquids: Stir in the sazón seasoning, chicken bouillon, red enchilada sauce, and water. Bring the mixture to a boil.
  3. Simmer the Rice: Cover with a lid, reduce the heat to a low simmer, and cook undisturbed for 15 minutes. Avoid stirring to prevent burning.
  4. Let Rice Rest: Remove the skillet from heat and let the rice sit covered for another 15 minutes without stirring. Afterward, gently fluff the rice with a fork.
  5. Make the 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 until all cheese is fully melted and sauce is smooth. Let it thicken slightly off heat.
  6. Cook the Chicken: Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Add chicken strips seasoned with garlic powder, onion powder, chili powder, cumin, sazón, salt, and pepper. Cook and stir constantly for 4-5 minutes until chicken is thoroughly cooked. Remove and set aside.
  7. Cook the Shrimp: Add the remaining tablespoon of butter to the same skillet. Add the shrimp and cook about 2 minutes per side until pink and opaque. Avoid overcooking.
  8. Assemble and Serve: Plate the cooked rice, top with the chicken and shrimp, then drizzle generously with the cheese sauce. Optionally, warm tortillas can be served alongside to stuff the mixture for a handheld meal.

Notes

  • Use low heat when simmering rice to prevent sticking or burning on the bottom of the pan.
  • If queso blanco Velveeta is unavailable, substitute with any white American cheese or a mild melting cheese.
  • You can prepare the cheese sauce in advance and gently reheat before serving.
  • For a spicier version, add jalapeños or use spicy sazón seasoning.
  • Use fresh shrimp and chicken for best flavor and texture; ensure shrimp is thawed if frozen.
  • To make this dish gluten free, check that sazón seasoning and bouillon do not contain gluten.

Nutrition

Find it online: https://mcloo.com/cheesy-chicken-and-shrimp-rice-skillet-recipe-2/