Name: Arroz Pollo & Shrimp — Cheesy Rice with Chicken and Shrimp
Ingredients: 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; 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); 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)

Description

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

Ingredients

Scale

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

Prep Ingredients
- Rinse rice under cold water until water runs clear — helps with texture.
- Season chicken pieces and shrimp lightly with salt and pepper.
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.
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.
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.
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.

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.

Notes

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.