Arroz Pollo & Shrimp — Cheesy Rice with Chicken and Shrimp

A comforting, hearty one-pan dish combining tender chicken, shrimp, cheesy rice, and savory seasonings — perfect for a family dinner or easy weeknight meal.

Why You’ll Love This Recipe

• Combines protein (chicken & shrimp) with creamy, cheesy rice for a complete meal
• One-pot or one-pan cooking — easy prep and cleanup
• Warm, comforting flavors — hearty and satisfying
• Easily customizable with your favorite veggies or spices
• Great leftover option — tastes just as good reheated

Ingredients

For the Protein & Rice Base

• 300 g (about 2/3 lb) boneless, skinless chicken breast — cut into bite-sized pieces
• 300 g (about 2/3 lb) raw shrimp, peeled and deveined
• 1 cup long-grain white rice (or your favorite rice)
• 2 tbsp olive oil or butter
• Salt & pepper, to taste

For the Flavor & Vegetables

• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or green), diced
• 1 cup frozen peas (optional)
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp chili powder (optional)

For the Cheesy Sauce / Finish

• 1½ cups chicken broth (or water + bouillon)
• ½ cup heavy cream (or milk for lighter version)
• 1 cup shredded cheese (cheddar, Monterey Jack, or cheese blend)
• ¼ cup grated Parmesan (optional)
• 2 tbsp chopped fresh parsley or cilantro (optional, for garnish)

Instructions

1. Prep Ingredients
   • Rinse rice under cold water until water runs clear — helps with texture.
   • Season chicken pieces and shrimp lightly with salt and pepper.
2. Sear Chicken
   • In a large deep skillet or heavy-bottomed pan, heat olive oil over medium-high heat.
   • Add chicken pieces and sear until lightly browned (about 4–5 minutes), not fully cooked through.
   • Remove chicken and set aside.
3. Sauté Aromatics & Veggies
   • In the same pan, reduce heat to medium. Add onion, garlic, and bell pepper. Sauté until softened (~3–4 min).
   • Stir in paprika, cumin, and chili powder (if using), cooking 30 seconds until fragrant.
4. Add Rice & Liquid
   • Pour rice into the pan, stir to coat with oil and spices and mix with veggies.
   • Return chicken to the pan.
   • Add chicken broth and heavy cream. Stir to combine.
   • Bring to a gentle simmer, cover, and reduce heat to low. Cook for 15–18 minutes, until rice is tender and liquid mostly absorbed.
5. Finish with Shrimp and Cheese
   • When rice is nearly done and liquid is low, stir in shrimp and peas (if using). Cover and cook 5–7 more minutes until shrimp are pink and cooked through.
   • Remove from heat. Sprinkle shredded cheese and Parmesan over rice; cover and let sit 2–3 minutes to melt cheese.
6. Garnish and Serve
   • Fluff rice gently with a fork.
   • Sprinkle chopped parsley or cilantro on top for freshness.
   • Serve hot — on its own or with a side salad or steamed veggies.

You Must Know

• Stir rice gently after adding liquid to avoid sticking or breaking grains.
• Don’t overcook shrimp — they cook fast and get rubbery if overdone.
• Let cheese melt covered, off heat, for smooth, creamy finish.
• Use tight-fitting lid to trap steam — ensures rice cooks evenly and shrimp cooks properly.

Pro Tips

• Use low-sodium broth if you want control over saltiness.
• Add a squeeze of lime juice before serving for a fresh, bright taste.
• For extra flavor, use smoked paprika or add a pinch of chili flakes.
• You can add other veggies — corn, diced tomatoes, or spinach work well.

Ingredient Substitutions

• Rice: Brown rice — but cooking time will increase; or use minute rice for quicker prep.
• Cheese: Swap cheddar for pepper-jack, mozzarella, or cheese blend.
• Shrimp: Use scallops or fish chunks if preferred.
• Cream: Use light cream or evaporated milk for lighter texture.

Serving Suggestions

• With a side salad or steamed green veggies like broccoli or green beans
• Serve with warm tortillas or crusty bread to soak up extra sauce
• Add sliced avocado and salsa on the side for a more complete meal

Storage Tips

• Store leftovers in an airtight container in the fridge — good for 2–3 days.
• Reheat gently in a skillet with a splash of broth or milk to loosen the rice and cheese.
• Avoid freezing — shrimp texture changes and rice can get mushy.

Frequently Asked Questions

→ Can I make this dish vegetarian?
Yes — skip chicken and shrimp; use beans or chickpeas, and extra veggies instead

→ Can I use pre-cooked shrimp or chicken?
Yes — add them near the end just to warm through, since they’re already cooked

→ Is this dish freezer-friendly?
Not really — seafood texture degrades, and cheese + rice tend to separate when thawed

→ Can I use different grains?
Yes — try quinoa or couscous, but adjust liquid ratio and cooking time accordingly

Enjoy your creamy, cheesy, protein-packed Arroz Pollo & Shrimp — a flavorful, hearty dish any night of the week!

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