Pollo Loco Mexican Chicken and Rice with Queso Recipe

Introduction

Pollo Loco Mexican Chicken and Rice with Queso is a flavorful, comforting dish perfect for a quick weeknight dinner. Tender chicken breasts cook alongside vibrant saffron rice, all brought together with a creamy white queso sauce for a deliciously satisfying meal.

Ingredients

• 3 oz white queso
• 2 tsp olive oil
• 2 tbsp milk
• 1.5 lbs chicken breast
• 1 tsp adobo seasoning
• 10 oz saffron yellow rice
• 1 cube tomato bouillon
• 2½ cups water
• Cooking spray

Instructions

1. Step 1: Pat the chicken breasts dry with paper towels if needed. Rub the chicken thoroughly on all sides with the adobo seasoning.
2. Step 2: Heat the olive oil in a large skillet over medium heat. Sauté the chicken until browned, about 3 minutes per side.
3. Step 3: Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring the mixture to a boil.
4. Step 4: Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes. Check the rice to ensure it is fully cooked before removing from heat.
5. Step 5: Stir in the white queso and milk. Fluff the mixture gently with a fork to combine all ingredients evenly.
6. Step 6: Serve warm, making sure each plate includes a portion of chicken, rice, and creamy queso sauce.

Tips & Variations

• For extra flavor, add diced onions and garlic when sautéing the chicken.
• Substitute the chicken breast with thighs for a juicier result.
• Add chopped cilantro or a squeeze of lime juice just before serving for a fresh boost.
• If you don’t have tomato bouillon, chicken broth cubes or powder can be used instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or water if the rice seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can use long-grain white rice or jasmine rice, but cooking times and liquid amounts may need to be adjusted accordingly.

Is this dish spicy?

This recipe has mild seasoning, but you can increase the heat by adding chili powder or fresh jalapeños when cooking the chicken.

Pollo Loco Mexican Chicken and Rice with Queso Recipe

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★★★★★

4.5 from 226 reviews

This Pollo Loco Mexican Chicken and Rice with Queso is a vibrant and comforting one-pan dish featuring tender chicken breasts simmered with saffron yellow rice and a rich, creamy white queso sauce. Perfectly seasoned with adobo and enhanced by a tomato bouillon cube, this meal delivers authentic Mexican flavors with a creamy finish that is both satisfying and easy to prepare.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Rice

• 1.5 lbs chicken breast
• 1 tsp adobo seasoning
• 2 tsp olive oil
• 10 oz saffron yellow rice
• 1 cube tomato bouillon
• 2½ cups water
• cooking spray (for skillet)

Queso Sauce

• 3 oz white queso
• 2 tbsp milk

Instructions

1. Season the Chicken: Pat the chicken breasts dry with paper towels to remove excess moisture. Rub the chicken thoroughly on all sides with the adobo seasoning to evenly coat the meat, ensuring robust flavor throughout.
2. Sauté the Chicken: Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sauté until browned, approximately 3 minutes on each side. This step seals in juices and builds flavor.
3. Add Rice and Broth: To the skillet with the browned chicken, add the saffron yellow rice, 2½ cups of water, and the tomato bouillon cube. Stir everything together to distribute the seasoning and rice evenly around the chicken.
4. Simmer the Mixture: Bring the mixture to a boil over medium-high heat. Then reduce the heat to low, cover the skillet, and let it simmer gently for 20-25 minutes. This will cook the rice fully and allow the chicken to finish cooking while absorbing the flavorful broth.
5. Incorporate Queso and Milk: Once the rice is tender and the liquid absorbed, stir in the white queso and milk. Use a fork to fluff the rice and mix the queso until the dish becomes creamy and well combined.
6. Serve Warm: Plate the dish while warm, making sure each serving has a portion of chicken, rice, and the smooth queso sauce for a comforting and flavorful meal.

Notes

• Use cooking spray lightly on the skillet to prevent sticking during sautéing.
• Adjust the milk quantity to achieve your desired queso sauce consistency.
• For extra flavor, garnish with chopped cilantro or a squeeze of lime before serving.
• Ensure the chicken is cooked through by checking its internal temperature reaches 165°F (74°C).
• Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.

Keywords: Pollo Loco, Mexican chicken recipe, chicken and rice, queso recipe, one-pan chicken dish, saffron rice