Cheesy Chicken, Shrimp and Rice

Serves 1
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Directions

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