Pollo Loco – Mexican Chicken and Rice with Queso Recipe

If you’re craving a comforting, flavor-packed meal that will transport you straight to your favorite neighborhood Mexican restaurant, look no further—Pollo Loco – Mexican Chicken and Rice with Queso is exactly what you need! Imagine tender, juicy chicken nestled in vibrant saffron yellow rice, all brought together with a creamy, decadent drizzle of silky queso. This isn’t just a weeknight dinner—it’s a fiesta on your plate, bursting with color, richness, and the kind of irresistible flavors you’ll want to recreate again and again.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Pollo Loco – Mexican Chicken and Rice with Queso is that it calls for a handful of straightforward ingredients, each playing a starring role. From the golden-hued rice and succulent chicken to the bold seasoning and melty queso, every element adds its own magic, building layers that make this dish irresistible.

• Olive oil: Adds richness and helps develop a beautiful sear on the chicken pieces.
• Boneless skinless chicken breast: Provides lean, tender bites that soak up all the fantastic seasonings.
• Goya Adobo Seasoning: The secret to that iconic Mexican chicken flavor—spicy, savory, and totally craveable.
• Vigo Saffron Yellow Rice (Arroz Amarillo): The golden color and subtle saffron notes make every spoonful feel extra special.
• Knorr Tomato Bouillon cube (optional): Intensifies the umami and tomato undertones in the rice—we highly recommend it!
• Water: Essential for cooking the rice to fluffy, flavorful perfection.
• White Queso Dip: The creamy, cheesy finishing touch that pulls it all together—don’t skimp on this!
• Milk: Whisks the queso into a velvety sauce that seeps into every bite.
• Cooking spray: Prevents sticking and helps everything cook up beautifully without excess oil.

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

Step 1: Season the Chicken

Start things off by ensuring your chicken is dry—if it’s at all “wet” from packaging, give it a quick pat down with a paper towel. Sprinkle the Goya Adobo Seasoning generously over the chicken pieces, then use your hands to rub it in well. This simple step is huge in building a deeply flavorful base for your Pollo Loco – Mexican Chicken and Rice with Queso!

Step 2: Sear the Chicken

Heat the olive oil in a large Dutch oven or a deep nonstick skillet over medium heat. Once shimmering, add your seasoned chicken. Let it cook undisturbed on one side for about three minutes to create that irresistible golden crust, then turn and continue cooking for just a few more minutes until fully cooked through. You’re looking for juicy bites and a lovely sear—not dry or overdone!

Step 3: Cook the Rice and Chicken Together

Now, it’s time for the rice to join the party. Toss in the entire packet of saffron yellow rice, crumble in the tomato bouillon (if using), and pour in the water. Give it all a thorough stir, making sure nothing sticks to the bottom. Bring it up to a boil, then immediately drop the heat to a gentle simmer. Cover tightly and let it cook undisturbed for 20 minutes before peeking. Check the rice at 20 minutes—it’s usually perfectly tender between 20 to 25 minutes.

Step 4: Add the Queso and Fluff

As soon as your rice is cooked and fluffy, it’s queso time! Pour in your white queso dip and the milk, then use a fork to fluff and gently combine everything. Not only does this bring tons of creaminess, but it also melds the cheese into every grain and chicken bite, making your Pollo Loco – Mexican Chicken and Rice with Queso incredibly indulgent and satisfying.

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

Garnishes

Garnishing your Pollo Loco – Mexican Chicken and Rice with Queso is where you can truly have fun. Sprinkle with freshly chopped cilantro for a burst of herbal brightness, add a scattering of thinly sliced green onions, or even a few jalapeño wheels if you like a bit of heat. A squeeze of fresh lime juice right before serving brings everything to life.

Side Dishes

This dish is hearty on its own, but it pairs beautifully with all your Mexican restaurant favorites. Try it alongside charro beans, sautéed peppers, or a simple green salad with a zesty lime vinaigrette. Warm flour tortillas on the side are fantastic for scooping up every last creamy, cheesy bit.

Creative Ways to Present

Bring a little extra wow factor to your table! Spoon the Pollo Loco – Mexican Chicken and Rice with Queso into individual cast-iron skillets for a fun, restaurant-style experience. Or, serve over tortilla chips for the most decadent pollo loco nachos ever. Little ramekins of extra queso or salsa on the side invite everyone to customize their own plate.

Make Ahead and Storage

Storing Leftovers

Leftover Pollo Loco – Mexican Chicken and Rice with Queso keeps surprisingly well! Transfer any extras to an airtight container and refrigerate for up to 3 days. The flavors will actually deepen, making next-day leftovers just as craveable as the first bite.

Freezing

If you want to freeze your leftovers, let everything cool completely first. Divide into meal-sized portions and freeze in airtight containers for up to 2 months. For best results, keep the queso topping separate and add it fresh when reheating if possible.

Reheating

To reheat, either microwave individual portions with a splash of milk (to restore creaminess), or warm gently in a covered skillet over low heat. Keep an eye on it so the queso doesn’t separate—stirring frequently helps bring back that freshly-made texture.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Thighs are juicy and flavorful, making them a great alternative in Pollo Loco – Mexican Chicken and Rice with Queso. Just trim any excess fat and proceed as directed—your cook times may be just a minute or two longer.

What’s the best store-bought queso for this recipe?

A smooth, mild white queso dip works best—look for brands in the refrigerated section that melt easily and have a velvety texture. If you’d like, you can even make your own simple queso blanco at home!

Can I add vegetables to the rice mixture?

Definitely! Feel free to stir in frozen peas, corn, or a small handful of diced bell peppers along with the rice. They’ll steam perfectly and add a pop of color and nutrition to your Pollo Loco – Mexican Chicken and Rice with Queso.

Is there a way to make this spicier?

Of course! Boost the heat by adding a pinch of crushed red pepper flakes or a dash of hot sauce to the chicken as it cooks. You can also serve with a spicy salsa or mix sliced jalapeños into the rice for extra kick.

What kind of rice can I use if I don’t have saffron yellow rice?

If saffron yellow rice isn’t on hand, substitute with any long-grain rice and a pinch of turmeric and ground saffron for that signature color and subtle flavor. Add a little extra tomato bouillon for richness, and you’ll be close to the classic Pollo Loco – Mexican Chicken and Rice with Queso experience.

Final Thoughts

This Pollo Loco – Mexican Chicken and Rice with Queso is the kind of dish that makes dinner feel special—regardless of whether it’s a busy weeknight or a weekend gathering. Every bite is cozy, creamy, and perfectly spiced. I hope you’ll make this a regular guest at your table and fall in love with it the way I have!

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