Description
A flavorful and hearty Latin-inspired dish featuring perfectly cooked long grain rice toasted with onion and garlic, tender strips of chicken breast, juicy shrimp, and a creamy cheesy sauce made with queso blanco, evaporated milk, diced chilies, and pepper jack cheese. This one-pan meal brings together savory spices and cheesy goodness for a satisfying dinner that can be enjoyed on its own or stuffed into warm tortillas.
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, 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
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
- Toast the Rice: In a skillet over medium/high heat, add the cooking oil, then stir in the long grain rice, diced onion, and minced garlic. Toast and stir continuously for 5-6 minutes until fragrant and slightly golden.
- Cook 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 heat to a very low simmer and cook for 15 minutes without stirring to avoid burning the rice.
- Let the Rice Rest: Remove the skillet from heat but keep the lid on. Let the rice sit undisturbed for another 15 minutes to finish steaming. After that, gently stir the rice; it should be fluffy and perfectly cooked.
- Make the Cheese Sauce: In a saucepan over low to medium heat, combine queso blanco, evaporated milk, diced chilies, and grated pepper jack cheese. Stir constantly until all the cheese melts together into a smooth sauce. Remove from heat and allow it to thicken for a few minutes.
- Cook the Chicken: Heat the cooking 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 seasoning, salt, and pepper. Cook, stirring constantly, for 4-5 minutes until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
- Cook the Shrimp: Add the remaining tablespoon of butter to the skillet. Place the shrimp in the pan and cook about 2 minutes per side until pink and opaque but not overcooked.
- Assemble and Serve: Plate the cooked rice, then top with the cooked chicken and shrimp. Drizzle generously with the creamy cheese sauce. Optionally, warm corn or flour tortillas to fill with the mixture for a delicious handheld meal.
Notes
- Do not stir the rice during cooking or resting phases to avoid a mushy texture.
- Use low heat when simmering rice to prevent burning on the bottom.
- For a spicier cheese sauce, add extra diced chilies or a dash of hot sauce.
- If queso blanco is unavailable, white American cheese or mild mozzarella can be substituted.
- Ensure shrimp is cooked until just opaque to avoid rubbery texture.
- Leftover rice can be reheated with a splash of water to maintain moisture.
- This dish pairs well with fresh cilantro and lime wedges for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 145 mg
