Pollo Loco – Mexican Chicken and Rice with Queso Recipe

If you’re searching for a seriously craveable weeknight meal that brings all the color, flavor, and irresistible comfort of your favorite Mexican spot, you’re about to meet your new go-to: Pollo Loco – Mexican Chicken and Rice with Queso. Picture juicy, seasoned chicken pieces on golden saffron rice, all smothered in a creamy white queso sauce—every bite is a party for your taste buds! Simple to make but bursting with flavor, this recipe is guaranteed to bring some excitement back into your dinner routine.

Ingredients You’ll Need

The beauty of Pollo Loco – Mexican Chicken and Rice with Queso lies in its easy-to-find ingredients, each pulling its own weight to create an incredible blend of flavors and textures. A little prep, a handful of pantry staples, and you’re on your way to dinner magic!

• Olive Oil (2 tsp): Adds just the right amount of richness and helps the chicken sear beautifully.
• Boneless Skinless Chicken Breast (1.5 lbs, bite-size pieces): Lean and tender, soaks up seasoning and stays juicy.
• Goya Adobo Seasoning (1 tsp): Provides a quick punch of classic Latin flavor – salty, garlicky, a little zippy!
• Vigo Saffron Yellow Rice (10 oz pkg): Infuses fragrant saffron aroma and gorgeous color, making the rice deliciously distinctive.
• Knorr Tomato Bouillon Cube (optional): Adds savory depth and an extra hit of umami. Totally optional, but highly recommended.
• Water (2½ cups): Cooks the rice to fluffy perfection and brings everything together.
• White Queso Dip (3 oz): Creamy, melty cheese that binds the chicken and rice in pure Tex-Mex bliss. The heart of “with Queso” flavor!
• Milk (2 tbsp, any kind): Loosens and lightens the queso so it coats everything luxuriously.
• Cooking Spray: Makes cleanup a breeze and keeps sticking at bay, especially if using a stainless or cast iron pan.

How to Make Pollo Loco – Mexican Chicken and Rice with Queso

Step 1: Season the Chicken

Start by patting your chicken pieces dry—this helps them brown up better and keeps the texture tender. Sprinkle the adobo seasoning evenly and really rub it in; this seasoned base gives your Pollo Loco – Mexican Chicken and Rice with Queso that signature savory kick right from the start.

Step 2: Sear the Chicken

In a large Dutch oven or deep nonstick skillet over medium heat, drizzle in your olive oil. Once it’s shimmering, add the chicken and let it cook, undisturbed, for about 3 minutes to get a good golden crust. Flip and cook until the pieces are lightly browned and almost cooked through. This builds the dish’s first layer of flavor and ensures juicy chicken in every bite.

Step 3: Cook the Rice with Chicken

Pour in the saffron yellow rice, crumble the tomato bouillon cube (if using), and add the water right to the pan. Stir to combine, using a spatula to gently scrape up any browned bits from the bottom—those are flavor gold! Bring the mixture to a boil, then reduce the heat to a simmer and cover tightly. The steam will work its magic, infusing the rice with chicken flavors and that intoxicating yellow hue. Let it cook for 20 to 25 minutes until the rice is tender and all the liquid has been absorbed.

Step 4: Add the Queso and Fluff

Once your rice is perfectly cooked, pour in the white queso dip and stir in the milk. Use a fork to gently fluff everything together, ensuring that queso oozes into every nook and cranny. The creamy cheese ties the chicken and rice together in the most comforting way, making this Pollo Loco – Mexican Chicken and Rice with Queso truly irresistible.

How to Serve Pollo Loco – Mexican Chicken and Rice with Queso

Garnishes

This meal loves a bit of flair! Finish your Pollo Loco – Mexican Chicken and Rice with Queso with a shower of chopped fresh cilantro, a squeeze of lime, or thinly sliced green onions for a burst of color and zest. Even a dollop of sour cream or diced tomatoes can brighten things up beautifully.

Side Dishes

Complete the experience with classic Mexican sides. Warm flour or corn tortillas are perfect for scooping, while a simple salad of shredded lettuce, avocado, and pico de gallo adds freshness. Black beans, elote (Mexican street corn), or crispy tortilla chips fit right in alongside Pollo Loco – Mexican Chicken and Rice with Queso.

Creative Ways to Present

You can serve this family-style in a big, colorful dish or pack individual bowls for a cozy, casual dinner. Try loading the mixture into burritos, stuffing it into bell peppers before baking, or using it as a festive filling for taco night. Leftovers make for a killer lunch wrap the next day!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and that’s a big IF), scoop them into airtight containers as soon as the dish cools. Stored in the refrigerator, your Pollo Loco – Mexican Chicken and Rice with Queso stays fresh and delicious for up to three days; it’s a dream for meal prep!

Freezing

This recipe actually freezes quite well. Pack cooled portions in freezer-safe containers or zip-top bags. To maintain the creamy texture, freeze without adding fresh garnishes. It’ll keep for up to two months; just thaw overnight in the fridge when you’re ready for another flavor fiesta.

Reheating

For best results, reheat in a microwave or on the stovetop over medium-low heat. Add a splash of milk or water to help loosen the queso and restore creaminess. Cover loosely to prevent drying out, and heat until steaming hot—then give everything a gentle stir. Dinner is saved!

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are wonderfully juicy and add a little extra flavor. Just cut them into bite-size pieces, trim off excess fat, and cook as you would the chicken breast for this Pollo Loco – Mexican Chicken and Rice with Queso recipe.

What kind of white queso dip works best?

Pre-made white queso from the refrigerated section works great, but if you want to DIY, melt together some white American or Monterey Jack cheese with a splash of milk and diced green chiles for restaurant-style queso bliss.

Can I make Pollo Loco – Mexican Chicken and Rice with Queso in advance?

Yes, you can prepare the whole dish up to 2 days ahead! Just store it in the fridge and reheat as needed. For the very best texture, add the queso and milk when you reheat, not before storing.

Is there a way to make this dish spicier?

If your crew loves heat, toss sliced jalapeños into the pan with the chicken, or stir a teaspoon of chili powder or cayenne pepper into the rice. A drizzle of hot sauce at the table does the trick, too!

Can I make this recipe gluten free?

The main recipe is naturally gluten free, as long as your rice mix, adobo seasoning, and queso are all labeled GF. Always double-check packaging to be sure, especially with processed items!

Final Thoughts

There’s just something magical about the combination of juicy seasoned chicken, golden saffron rice, and velvety queso all in one dish. Next time you need a little weeknight fun, treat yourself and your loved ones to Pollo Loco – Mexican Chicken and Rice with Queso. I promise, this recipe will quickly become a favorite in your home!

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