Can I use other types of cheese for the sauce?

Absolutely! While queso blanco Velveeta and pepper jack give a creamy, melty texture and mild spice, you can swap for Monterey Jack, mozzarella, or even a mild cheddar if you prefer. Just make sure your cheese melts well for the best sauce consistency.

How do I prevent the rice from burning on the bottom?

The key is to keep the heat very low once the pot comes to a boil and you cover it. Use a heavy-bottomed skillet or pot to distribute heat evenly. Also, don’t stir the rice while it cooks and let it rest off the heat with the lid on — this prevents burning and ensures fluffy rice.

Can I make this recipe gluten-free?

Yes! All of the ingredients are naturally gluten-free as long as you double-check the sazón seasoning and chicken bouillon for any additives. Avoid any brands with gluten-containing fillers and your dish will be safe and delicious.

What’s the best way to reheat the leftovers?

Reheat the leftovers gently on the stovetop over low heat with a small splash of milk or broth to keep it moist. Stir often to prevent sticking. This method helps maintain the creamy texture of the cheese sauce and prevents the shrimp from becoming rubbery.

Cheesy Arroz con Pollo—Creamy Latin Comfort Food

Description

Arroz Con Pollo Y Camarones is a flavorful Latin-inspired dish featuring tender chicken, succulent shrimp, and savory rice topped with a creamy, cheesy sauce. This easy-to-make recipe combines seasoned long-grain rice cooked with enchilada sauce and Sazon seasoning, sautéed chicken and shrimp, and a rich queso blanco cheese sauce for a comforting, delicious meal perfect for family dinners.

Ingredients

Scale

For The Rice

2 cups long grain white rice (Jasmine preferred)
2 tbsp cooking oil (avocado oil recommended)
1 yellow onion, diced
4-5 garlic cloves, minced
1 tbsp chicken bouillon
1 packet Sazon seasoning
19 oz can 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, tail off large shrimp
1 tbsp cooking oil
2 tbsp butter (divided)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp ground cumin
1 packet Sazon seasoning
1/2 tsp salt
1/2 tsp 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

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Instructions

Cook the Rice: In a skillet over medium-high heat, toast the rice, diced onion, and minced garlic in the cooking oil, stirring continuously for 5-6 minutes until fragrant and slightly golden.
Simmer the Rice: Stir in the Sazon seasoning, chicken bouillon, red enchilada sauce, and water. Bring the mixture to a boil, then cover with a lid, reduce the heat to low, and simmer for 15 minutes. Do not stir during this time to prevent burning.
Rest the Rice: Remove the skillet from heat and let it sit, covered, for another 15 minutes without stirring. After resting, gently fluff the rice with a fork.
Make the Cheese Sauce: In a saucepan over low to medium heat, combine the queso blanco (or white American) cheese, evaporated milk, diced chilies, and grated Pepper Jack cheese. Stir constantly until the cheeses melt completely and the sauce thickens slightly, then remove from heat and let it thicken further for a few minutes.
Cook the Chicken: Heat the oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken strips seasoned with garlic powder, onion powder, chili powder, cumin, Sazon, salt, and pepper. Cook, stirring constantly, for 4-5 minutes until the chicken is cooked through. Remove and set aside.
Cook the Shrimp: Add the remaining 1 tablespoon of butter to the same skillet. Add the shrimp and cook for about 2 minutes on each side until fully cooked and pink, being careful not to overcook.
Assemble and Serve: Plate the cooked rice, top with the cooked chicken and shrimp, and drizzle generously with the cheese sauce. Optionally, warm tortillas to stuff the mixture into for a tasty handheld meal.

Notes

Do not stir the rice while it simmers or rests to ensure fluffy, non-sticky rice.
If Queso Blanco Velveeta is unavailable, substitute with any white American cheese or mild melting cheese.
Adjust the seasoning on chicken and shrimp to taste, especially salt and spice levels.
Warm tortillas in a dry pan or microwave for easy wrapping.
For a milder cheese sauce, reduce or omit the Pepper Jack cheese.
This dish can be made ahead; refrigerate separately and reheat gently before serving.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 125 mg