Pollo Loco Mexican Chicken and Rice with Queso Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
