Description
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.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
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
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~520 kcal
- Sugar: ~2g
- Sodium: ~780mg
- Fat: ~16g
- Carbohydrates: ~48g
- Protein: ~42g