Cheesy Chicken Shrimp & Rice

20 mins
Serves 1
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Directions

  1. 1Rinse jasmine rice until water runs clear.
  2. 2Add oil to pan and fry rice for a couple of minutes.
  3. 3Add tomato sauce, corn, sazón, chicken bouillon, and garlic powder.
  4. 4Add 3 cups of water, bring to a boil, cover, put on low heat, and let it sit for 20 minutes.
  5. 5Add olive oil to shrimp, then season with Old Bay, lemon pepper, and garlic powder.
  6. 6Add olive oil to chicken, then season with cumin, chili powder, adobo, garlic powder, onion powder, and chicken seasoning.
  7. 7Sauté chicken in olive oil until cooked through.
  8. 8Sauté shrimp in the same pan until no longer translucent.
  9. 9In a separate pot, add evaporated milk, butter, and green chilies.
  10. 10Add 8 ounces of velveeta queso blanco and stir.
  11. 11Add 8 ounces of Monterey Jack and 8 ounces of white cheddar cheese and stir until melted.
  12. 12Add a little bit of milk to thin the cheese sauce.
  13. 13Assemble the dish: add rice to a plate, top with chicken, shrimp, and cheese sauce.
  14. 14Garnish with parsley.

Ingredients

  • 2 cups jasmine rice
  • 1 oil
  • 0.5 can tomato sauce
  • 1 sweet corn
  • 1 sazon
  • 1 chicken bouillion packet
  • 1 garlic powder
  • 3 cups water
  • 1 olive oil
  • 1 old bay
  • 1 lemon pepper
  • 1 olive oil
  • 1 cumin
  • 1 chili powder
  • 1 adobo
  • 1 onion powder
  • 1 chicken seasoning
  • 1 can evaporated milk
  • 1 butter
  • 1 can green chili
  • 8 ounces velveeta queso blanco
  • 8 ounces monterey jack cheese
  • 8 ounces white cheddar cheese
  • 1 milk
  • 1 parsley

Equipment

frying panladlebowlwhisk