Serves 1
Directions
- 1Rinse rice until the water runs clear.
- 2Add oil to a pan.
- 3Fry the rice for a couple minutes, then add tomato sauce, sweet corn, Sazon, chicken bouillon packet, and garlic powder.
- 4Add water, bring to a boil, cover, put on low, and let it sit for 20 minutes.
- 5Add olive oil to shrimp and season with Old Bay, lemon pepper, and garlic powder.
- 6Season chicken with cumin, chili powder, adobo, garlic powder, onion powder, and Kickin Chicken seasoning.
- 7Saute chicken in olive oil until cooked through.
- 8In the same pan, saute shrimp until no longer translucent.
- 9For the cheese sauce, add evaporated milk, butter, and green chilies to a pot.
- 10Add Velveeta queso blanco, Monterey Jack, and white cheddar.
- 11Keep heat low and add cheeses slowly as you stir.
- 12Add a little bit of milk to thin it out if needed.
- 13Plate rice, chicken, and shrimp.
- 14Add cheese sauce.
Ingredients
- 2 cups jasmine rice
- oil
- 0.5 can tomato sauce
- sweet corn
- Sazon
- chicken bouillon packet
- garlic powder
- 3 cups water
- olive oil
- Old Bay
- lemon pepper
- garlic powder
- cumin
- chili powder
- adobo
- garlic powder
- onion powder
- Kickin Chicken seasoning
- 1 can evaporated milk
- butter
- green chilies
- 8 oz Velveeta queso blanco
- 8 oz Monterey Jack cheese
- 8 oz white cheddar cheese
- milk
Equipment
panspoonbowltongswhisk
Tips
- If cheese sauce is too thin, add more cheese; if it is too thick, add more milk to balance consistency.
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