Cheesy Chicken Shrimp Rice Skillet – Quick & Delicious Dinner

Name: Cheesy Chicken and Shrimp Rice Skillet Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Latin American
Ingredients: 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; 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, divided; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp chili powder; 1 tbsp cumin; 1 packet sazon seasoning; 1/2 tsp salt; 1/2 tsp 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

Getting a delicious, all-in-one dinner on the table takes just about 55 minutes with this Cheesy Chicken and Shrimp Rice Skillet Recipe. It’s one of those meals that feels special yet comes together effortlessly, perfect for busy weeknights when you still want to impress.

A white pot filled with three visible layers of food: the bottom and middle layers are yellow-orange rice mixed with small pieces of red pepper and green peas scattered throughout, while the top layer has medium-sized shrimp with pink and white tones placed evenly, some partially buried in the rice. A wooden spoon rests inside the pot, showing some rice stuck to it. In the background, there is a white bowl filled with green peas on a white marbled surface with a white cloth underneath the pot. 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 Cheesy Chicken and Shrimp Rice Skillet Recipe quickly became a favorite of mine because it hits all the right notes: comforting, flavorful, and super satisfying without a fuss. I love how the shrimp and chicken marry perfectly with that rich, creamy cheese sauce — it’s like a warm hug on a plate! Plus, it’s made in one skillet, so cleanup is a breeze.

Flavor Fusion: Combining chicken and shrimp brings a lovely surf-and-turf feel that’s both comforting and a little fancy.
Cheesy Goodness: The creamy queso blanco and pepper jack cheese sauce binds everything together, making each bite rich and luscious.
Hands-Off Cooking: The rice simmers gently without needing constant attention — I can prep the rest while it cooks.
Perfect Weeknight Meal: It’s quick enough to do on a busy evening but impressive enough to make guests smile.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in bringing that bold, comforting flavor combo to life. From the fragrant jasmine rice to the smoky sazón and the creamy cheese elements, it all blends seamlessly. When you’re shopping, fresh shrimp and good quality chicken make a big difference, so don’t skimp there.

Flat lay of a small mound of uncooked jasmine long grain white rice, two tablespoons of golden avocado oil in a small white ceramic bowl, one whole yellow onion with smooth skin, five garlic cloves unpeeled and fresh, one tablespoon of reddish-brown chicken bouillon powder in a white bowl, a small heap of bright orange-red sazon seasoning powder, a small white bowl filled with vibrant red enchilada sauce, a clean white ceramic bowl of clear water, fresh raw boneless skinless chicken breast strips pale pink and plump, large raw shrimp peeled and deveined with tails off, translucent gray with a slight sheen, a small white bowl with pale yellow butter, piles of spices: garlic powder, onion powder, chili powder and cumin each in small neat piles, a small white bowl of fine white salt, another small white bowl with ground black pepper, a block of creamy white queso blanco Velveeta cheese, a small white bowl with pale evaporated milk, a small white bowl filled with bright red diced chilies, a neat pile of grated pepper jack cheese with orange and white speckles, all arranged symmetrically with perfect balance and no duplicates, 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 love using jasmine rice here because its subtle floral notes add depth without overpowering.
Avocado Oil: It has a high smoke point and a neutral flavor, perfect for toasting rice and cooking chicken and shrimp.
Yellow Onion: Adds natural sweetness and a bit of texture when sautéed with the rice and garlic.
Garlic: Using both fresh minced and garlic powder layers flavor that you’ll notice in every bite.
Chicken Bouillon & Sazon Seasoning: These boost the savory and subtly smoky profiles, building a complex base for the dish.
Red Enchilada Sauce: This brings acidity and a bit of spice to brighten the rice while keeping it rich.
Chicken Breasts: Thin strips cook quickly and stay tender; boneless skinless keeps it easy to handle.
Raw Shrimp: Peeled and deveined shrimp finish quickly and add a contrasting texture to the chicken.
Butter: Adds richness to the protein sauté and makes the cheese sauce luscious.
Cheese (Queso Blanco Velveeta & Pepper Jack): The Velveeta melts smoothly for a creamy base, while pepper jack adds a mild kick and extra flavor.
Evaporated Milk & Diced Chilies: Evaporated milk keeps the sauce silky without watering it down, while chilies add little bursts of heat.

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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 adaptable it is. I’ve played around with the spice level and cheese combos—and I encourage you to experiment, too. It’s your kitchen, so have fun with it!

Variation: I sometimes swap out the chicken breasts for thighs when I want juicier meat, or add a handful of fresh spinach right at the end for a pop of color and nutrients.
Make it Mild or Spicy: If you prefer less heat, skip the diced chilies or use mild green chilies. For extra fire, toss in some chopped jalapeño or a dash of cayenne along with the spices.
Cheese Swap: If you don’t have Velveeta or queso blanco, cream cheese or a mix of cheddar and Monterey Jack works well to keep things creamy.
Dietary Tweaks: For a lower carb version, serve this over cauliflower rice—it’s still delicious but lighter on the carbs.

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

A white plate filled with a single layer of orange-yellow rice mixed with green peas, small red pepper pieces, and pink shrimp placed on top and scattered throughout. A silver fork rests on the right edge of the plate, partially inserted into the rice. Part of a white pot filled with more of the same rice dish is visible in the upper left corner, sitting on a folded white cloth. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Toast the Rice with Onion and Garlic

First up, heat your oil over medium-high heat and toss in the rice with diced onion and minced garlic. Keep stirring constantly—this toasting step is essential because it brings out the nutty flavor of the rice and softens the onion perfectly. I usually do this for about 5-6 minutes. It smells amazing and sets the stage for everything else.

Step 2: Add the Seasonings, Enchilada Sauce, and Water – Then Simmer

Stir in the sazón, chicken bouillon, red enchilada sauce, and water. Bring everything to a boil, then cover and reduce the heat to low for a gentle simmer—make sure your heat is really low so it doesn’t burn. Here's a key tip: don’t stir the rice during these 15 minutes, or you risk it turning mushy. After that, take it off the heat but keep it covered for another 15 minutes. This resting time firms everything up nicely.

Step 3: Melt the Cheese Sauce Gently

While the rice is resting, melt all your cheese sauce ingredients in a saucepan over low to medium heat. Stir constantly so the cheese melts smoothly and no clumps form. When it’s all melted, let it sit a few minutes to thicken slightly. This sauce is the star, so don’t rush it!

Step 4: Cook the Chicken Strips

Heat oil and a tablespoon of butter in a skillet over medium-high heat. Add the thin chicken strips, season with your spices (garlic powder, onion powder, chili powder, cumin, sazón, salt, and pepper), and cook for 4-5 minutes, stirring often until cooked through and tender. Remove and keep warm.

Step 5: Cook the Shrimp Just Right

Add the second tablespoon of butter to the skillet and toss in your shrimp. They cook super fast—about 2 minutes per side—and you want to avoid overcooking here to keep them juicy and tender.

Step 6: Plate and Drizzle the Cheese Sauce

To serve, plate the fluffy rice, then top with chicken and shrimp. Drizzle as much cheese sauce as you like over the whole dish. I like serving this with warm tortillas on the side, so you can scoop it like a spicy, cheesy taco filling—so fun and satisfying!

Top Tip

From my kitchen to yours, here are a few nuggets that made a big difference while perfecting this Cheesy Chicken and Shrimp Rice Skillet Recipe.

Low and Slow Rice Simmer: The key is keeping the heat low and resisting the urge to stir while the rice cooks and rests—it ensures fluffy, separate grains every time.
Shrimp Timing: Shrimp cook incredibly fast; once they turn pink and curl, take them off immediately to avoid rubbery texture.
Cheese Sauce Consistency: Don’t rush melting your cheese mixture; slow and steady heat with constant stirring gives you the smoothest, creamiest sauce.
Rest Your Rice: Letting the rice rest off the heat for 15 minutes after cooking is the secret to perfectly tender, fluffy rice—don’t skip it!

How to Serve Cheesy Chicken and Shrimp Rice Skillet Recipe

Two white pots with black rims are shown on a white marbled texture. The left pot holds a mix of chopped green bell peppers and white onions surrounding a pile of smooth red tomato paste strips in the center. The right pot contains a red-orange liquid soup base with white rice placed in the middle, topped with a bay leaf and small piles of brown and orange spices. Both pots have wide handles and appear clean inside, highlighting the colors and textures of the ingredients. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often sprinkle chopped fresh cilantro and sliced green onions on top for a fresh, slightly crisp contrast to the rich cheese sauce. A squeeze of lime over the dish before serving adds a bright citrus note that really wakes everything up. If you like a bit of crunch, some crushed tortilla chips or toasted pepitas work wonders.

Side Dishes

To balance the richness, I like pairing this recipe with a light salad—think crisp romaine with a tangy lime vinaigrette—or roasted vegetables like zucchini or bell peppers. Fresh avocado slices or guacamole also complement the cheesy, spicy flavors beautifully.

Creative Ways to Present

For a special occasion, I’ve served the chicken and shrimp rice layered in a cast-iron skillet right at the table, letting guests dig in family-style. You can also scoop it into warm flour tortillas, roll them up, and slice for fun appetizer-style bites that everyone loves.

Make Ahead and Storage

Storing Leftovers

After dinner, I store any leftovers in an airtight container in the fridge. It keeps well for 3–4 days, and honestly, the flavors deepen beautifully as it sits. Just be sure to keep the cheese sauce separate if possible, or stir gently when reheating to prevent it from separating.

Freezing

I’ve frozen this dish a couple of times, especially the rice with chicken and shrimp (without cheese sauce). It freezes best in portions for easy reheating. When you want to enjoy it again, thaw overnight in the fridge for best texture.

Reheating

For leftovers, I reheat the rice and protein gently on the stovetop or in the microwave with a splash of water to keep it moist. Warm the cheese sauce separately, then combine at serving. This keeps the sauce creamy instead of clumpy.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking. This helps them sauté nicely and avoids excess moisture in the skillet.

What can I substitute for Velveeta cheese in the sauce?

If you don’t have Velveeta or prefer a different cheese, cream cheese or a blend of mild cheddar and Monterey Jack works well. They both melt smoothly and keep the sauce creamy.

Can this recipe be made dairy-free?

Yes! To make a dairy-free version, use a dairy-free cheese substitute that melts well and swap evaporated milk for canned coconut milk or your favorite plant-based milk. Just keep an eye on the texture as you melt the sauce.

Is it okay to stir the rice while it’s cooking?

It’s best to avoid stirring once the rice and liquid are combined and simmering. Stirring can break down the rice grains and result in mushy texture. Let it cook undisturbed and then rest before gently fluffing.

Final Thoughts

This Cheesy Chicken and Shrimp Rice Skillet Recipe really holds a special place in my weeknight repertoire. It’s that perfect blend of convenience, comfort, and a little something extra that makes dinner feel like an event, even on hectic evenings. I hope you enjoy making it as much as I do—don’t be surprised if it becomes your go-to for crowd-pleasing flavors and effortless preparation. Grab the skillet and get cooking—you’re going to love this one!

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

Step 1: Toast the Rice with Onion and Garlic