Arroz con Pollo y Camarones (Cheesy Rice with Chicken and Shrimp)

Name: Arroz con Pollo y Camarones (Cheesy Rice with Chicken and Shrimp)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups long-grain white rice (jasmine or basmati work great); 3 cups chicken broth; 1 cup water; 1 small onion, finely diced; 3 cloves garlic, minced; 1 tbsp olive oil or butter; 1 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp turmeric (for color and flavor, optional); 1 bay leaf; Salt and pepper to taste; 1/4 cup tomato sauce (optional but adds richness); 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp oregano; Salt and pepper to taste; Juice of 1 lime; 1 lb large shrimp, peeled and deveined (tail-on looks prettier); 3 tbsp butter; 4 cloves garlic, minced; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper (optional, for heat); Salt and pepper to taste; Juice of 1 lime; 2 tbsp fresh cilantro, chopped; 2 cups shredded sharp cheddar cheese

By Tyla | Last modified on Nov 27, 2025

Featured in: Lunch - Dinner

Okay, so imagine if Spanish arroz con pollo and Cajun shrimp and grits had a baby at a Mexican restaurant and decided to cover everything in melted cheese and call it dinner. That’s what we’re dealing with here. Arroz con Pollo y Camarones is basically seasoned rice cooked with chicken broth and spices, topped with perfectly seasoned grilled or pan-seared chicken, juicy garlic shrimp, and a blanket of melted cheddar cheese, all finished with fresh cilantro and maybe a squeeze of lime. It’s surf and turf over rice with Latin flavors and enough cheese to make it feel like a celebration. The rice is fluffy and flavorful, the chicken is juicy, the shrimp are garlicky and perfectly cooked, and the cheese brings it all together like edible glue. I made this for a dinner party once and someone asked if I was opening a restaurant. Another person went silent for ten minutes because they were too busy eating to talk. This dish inspires business proposals and voluntary muteness.

Why You’ll Love This Recipe

Surf and turf luxury. Chicken and shrimp together make this feel fancy without the fancy price tag.

One-pan-ish situation. The rice cooks while you handle the proteins. Efficient and delicious.

Seriously cheesy. That melted cheddar on top takes this from good to “I need this in my life weekly.”

Latin flavor bomb. Cumin, garlic, cilantro, lime—all the flavors that make your taste buds happy.

Looks impressive. This is the kind of dish that makes people think you’re a better cook than you actually are.

Feeds a crowd. Perfect for family dinners, gatherings, or meal prep for the week.

The Good Stuff You’ll Need

For the Arroz (Rice):

2 cups long-grain white rice (jasmine or basmati work great)
3 cups chicken broth
1 cup water
1 small onion, finely diced
3 cloves garlic, minced
1 tbsp olive oil or butter
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp turmeric (for color and flavor, optional)
1 bay leaf
Salt and pepper to taste
1/4 cup tomato sauce (optional but adds richness)

For the Chicken:

1.5 lbs boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp oregano
Salt and pepper to taste
Juice of 1 lime

For the Shrimp:

1 lb large shrimp, peeled and deveined (tail-on looks prettier)
3 tbsp butter
4 cloves garlic, minced
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
Juice of 1 lime
2 tbsp fresh cilantro, chopped

For the Cheese Topping:

2 cups shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack or mozzarella (for extra melt)
Optional: crumbled queso fresco for garnish

For Garnish:

Fresh cilantro, chopped
Lime wedges
Diced tomatoes
Sliced jalapeños
Sliced avocado or guacamole
Sour cream or Mexican crema

Equipment:

Large pot or Dutch oven with lid (for rice)
Large skillet for chicken
Large skillet for shrimp (or use the same one)
Tongs
Sharp knife and cutting board
Measuring cups and spoons

Let’s Do This

Step 1: Season and Prep the Chicken

Pat the chicken dry with paper towels. This helps it brown better.

In a small bowl, mix together chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.

Rub the chicken all over with olive oil, then coat generously with the spice mixture.

Squeeze lime juice over the chicken and let it marinate while you prep everything else, at least 15 minutes. Longer is better—up to 4 hours in the fridge.

If using chicken thighs, they’re more forgiving and stay juicier. Breasts work too but need careful timing to avoid dryness.

Step 2: Cook the Rice (Arroz)

Heat olive oil or butter in a large pot or Dutch oven over medium heat.

Add diced onion and cook for 3-4 minutes until softened and translucent.

Add minced garlic and cook for another minute until fragrant.

Add the rice and stir to coat with the oil. Toast it for 2-3 minutes, stirring occasionally. This adds depth and prevents mushy rice.

Add cumin, paprika, turmeric (if using), and bay leaf. Stir to combine.

Pour in the chicken broth, water, and tomato sauce if using. Add salt and pepper.

Bring to a boil over high heat, then reduce to the lowest heat setting. Cover tightly with a lid.

Cook for 18-20 minutes without lifting the lid. Steam needs to stay trapped to cook the rice properly.

After 20 minutes, remove from heat and let sit, covered, for 5 more minutes. Then fluff with a fork.

Step 3: Cook the Chicken

While the rice cooks, heat a large skillet over medium-high heat with 2 tbsp olive oil.

Once hot, add the seasoned chicken. Don’t move it for the first 5 minutes—let it develop a nice crust.

Flip and cook the other side for another 5-7 minutes until cooked through. Internal temp should be 165°F for breasts, 175°F for thighs.

If your chicken is thick, you might need to reduce heat to medium, cover, and cook a bit longer.

Remove chicken to a cutting board and let rest for 5 minutes. Then slice into strips or cubes.

Don’t skip the resting—this keeps the juices inside instead of running all over your cutting board.

Step 4: Cook the Shrimp

Pat shrimp dry with paper towels. Wet shrimp steam instead of sear.

Season shrimp with salt, pepper, smoked paprika, and cayenne if using.

In the same skillet you used for chicken (or a clean one), melt butter over medium-high heat.

Add minced garlic and cook for 30 seconds until fragrant but not burned.

Add the shrimp in a single layer. Don’t crowd them or they’ll steam.

Cook for 2-3 minutes per side until pink, opaque, and slightly curled. Don’t overcook or they’ll be rubbery.

Squeeze lime juice over the shrimp and toss with fresh cilantro.

Remove from heat immediately. Shrimp continue cooking from residual heat.

Step 5: Assemble the Dish

Preheat your broiler or turn the oven to 450°F.

Spread the cooked rice in a large oven-safe serving dish or leave it in the pot if it’s oven-safe.

Arrange the sliced chicken over the rice.

Arrange the cooked shrimp on top of and around the chicken.

Sprinkle the shredded cheddar and Monterey Jack cheese generously over everything. Don’t be shy—this is a cheesy rice situation.

Step 6: Melt That Cheese

Place the dish under the broiler for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and starting to get golden spots.

Alternatively, bake at 450°F for 5-7 minutes until cheese is melted.

The broiler is faster and creates better browning, but it can also burn things in seconds, so don’t walk away.

Remove from the oven once the cheese is perfectly melted and slightly golden.

Step 7: Garnish and Serve

Sprinkle fresh cilantro all over the top.

Add any additional garnishes: lime wedges, diced tomatoes, sliced jalapeños, avocado, or a dollop of sour cream.

Serve family-style right from the dish, or portion into individual plates or bowls.

Squeeze fresh lime juice over your serving for brightness.

Try not to burn your mouth on the molten cheese. This is harder than it sounds.

Serving Suggestions

This is basically a complete meal, but here are some ideas:

Serve with warm flour tortillas or cornbread on the side
Add a simple side salad with lime vinaigrette
Pair with black beans or refried beans
Serve with plantains (sweet or savory) for authentic vibes
Add a side of pico de gallo or salsa verde
Pair with Mexican street corn (elote) for a full feast
Serve with margaritas or cold beer for the full experience

Switch It Up

All Chicken Version: Skip the shrimp, double the chicken. Add more veggies like bell peppers.

All Shrimp Version: Skip the chicken, use 2 lbs shrimp. Add scallops if you’re feeling fancy.

Cajun Style: Use Cajun seasoning instead of Mexican spices. Add andouille sausage.

Cilantro-Lime Rice: Add lime zest and extra cilantro to the rice for citrus flavor.

Cheesy Jalapeño: Add diced jalapeños to the rice and use pepper jack cheese.

White Queso Style: Use white queso or Monterey Jack instead of cheddar for milder flavor.

Veggie-Loaded: Add bell peppers, corn, black beans, and peas to the rice.

Coconut Lime: Use coconut milk instead of some of the broth for tropical vibes.

Chorizo Addition: Add cooked chorizo crumbles for extra flavor and spice.

Storage and Make-Ahead Tips

This dish is meal prep gold and reheats beautifully.

Refrigerate: Store in airtight containers for up to 4 days. The flavors actually improve overnight.

Reheat: Microwave individual portions with a damp paper towel over the bowl to add moisture. Or reheat in the oven at 350°F covered with foil.

Freeze: The rice and chicken freeze well for up to 3 months. Shrimp can get rubbery when frozen, so add fresh shrimp when reheating.

Meal prep: Make the rice and chicken ahead, store separately, then assemble and add fresh shrimp when ready to serve.

Make rice ahead: Cook the rice up to 3 days ahead and refrigerate. Reheat before assembling.

Marinate chicken ahead: Season chicken up to 24 hours ahead for maximum flavor.

Keep components separate: For best texture, store rice, chicken, and shrimp separately and assemble when serving.

Why This Works So Damn Well

This dish works because each component is cooked separately to perfection, then combined at the end. This prevents overcooking and ensures optimal texture.

Toasting the rice before adding liquid creates a nutty depth and helps each grain stay separate instead of getting mushy.

Using both broth and water gives you flavor without making the rice too salty or heavy.

Cooking the rice covered traps steam, which is what actually cooks the rice. Lifting the lid releases steam and extends cooking time.

Resting the chicken after cooking allows the juices to redistribute throughout the meat instead of running out when you slice it.

High heat for shrimp creates a quick sear while keeping the interior tender. Shrimp overcook in minutes, so speed matters.

Butter and garlic for the shrimp creates richness and classic flavor that complements the Latin spices without competing.

The cheese layer melts down into the rice slightly, creating pockets of cheesy goodness throughout while staying gooey on top.

Broiling the cheese creates those golden, slightly crispy spots that add texture contrast and visual appeal.

Fresh garnishes add brightness and freshness that balance the richness of the cheese and proteins.

When to Make This

Family Dinners: This feeds a crowd and makes everyone happy. Even picky eaters will find something they like.

Meal Prep Sunday: Make a huge batch, portion it out, eat well all week.

Dinner Parties: Looks impressive, tastes amazing, serves family-style for easy entertaining.

Special Occasions: Feels fancy enough for birthdays or celebrations without being complicated.

Potluck Champion: Transport it in the dish you baked it in, reheat on arrival, and watch it disappear.

Weeknight Upgrade: Turn a regular Tuesday into something special with minimal effort.

Questions People Actually Ask

Q: Can I use brown rice instead? A: Yes, but increase the liquid to 3.5 cups and cooking time to 40-45 minutes. Brown rice takes longer to cook.

Q: My rice is mushy. What happened? A: Too much liquid, or you lifted the lid during cooking and added more time. Measure carefully and resist peeking.

Q: The shrimp are rubbery. Why? A: You overcooked them. Shrimp cook in literally 2-3 minutes per side. Pull them when they’re just pink and opaque.

Q: Can I use frozen shrimp? A: Absolutely. Thaw them completely, pat dry, and cook as directed. Frozen shrimp work great.

Q: What if I don’t have chicken broth? A: Use water with bouillon cubes, vegetable broth, or even water with extra seasonings. It won’t be as flavorful but works.

Q: Can I make this in a rice cooker? A: Yes! Cook the rice in the rice cooker with the seasonings, then add the proteins and cheese at the end.

Q: The chicken is dry. What did I do wrong? A: You overcooked it. Use a meat thermometer—165°F for breasts is the target. Pull them at 160°F and let them rest.

Q: Can I skip the cheese? A: You can, but the cheese is what makes this special. Without it, it’s just chicken and shrimp on rice (which is still good, just less exciting).

Q: Is this spicy? A: Not very. The spices add flavor without much heat. Add cayenne, jalapeños, or hot sauce if you want actual spice.