Serves 1
Directions
- 1Heat some oil in a skillet over medium heat.
- 2Add 2 cups of long grain white rice, some onion, and minced garlic to the skillet.
- 3Cook until the rice is nicely toasted.
- 4Stir in one packet of Sazon and 1 tablespoon of chicken bouillon.
- 5Stir in a 19oz can of red enchilada sauce and 4 cups of water.
- 6Bring to a boil, put the lid on, and reduce heat to a simmer.
- 7Set a timer for 15 minutes.
- 8Slice a pound of chicken breast into thin strips.
- 9Mix up your seasonings.
- 10Pour a little bit more than half of the seasonings over the chicken with some oil and give it a good mix.
- 11Pour the rest of the seasoning over 1 pound of raw shrimp and mix that up well.
- 12Take the rice off the heat and let it sit for another 15 minutes.
- 13For the cheese sauce, mix together Queso Blanco Velveeta, evaporated milk, some diced chilies, and pepper jack cheese.
- 14Cook the chicken in some butter and oil for about 4 to 5 minutes.
- 15Remove the chicken and set it aside.
- 16Add some more butter to the pan and cook your shrimp for about 2 minutes per side.
- 17Take the lid off the rice and give it a gentle stir.
Ingredients
- 2 cups long grain white rice
- onion
- minced garlic
- 1 packet Sazon
- 1 tbsp chicken bouillon
- 19 oz red enchilada sauce
- 4 cups water
- 1 pound chicken breast
- 1 pound raw shrimp
- oil
- butter
- Queso Blanco Velveeta
- 1 can evaporated milk
- diced chilies
- pepper jack cheese
Equipment
skilletcutting boardknifebowlwhisktongs
Tips
- The extra queso is perfect for dipping chips.
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