Pollo Loco – Mexican Chicken and Rice with Queso Recipe
A delicious and easy-to-make recipe for Pollo Loco, a flavorful Mexican dish featuring tender chicken and saffron rice topped with creamy white queso.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Chicken:
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast (cut into small bite-size pieces)
- 1 tsp Goya Adobo Seasoning
Rice:
- 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
Queso:
- 3 oz White Queso Dip (*see notes)
- 2 tbsp milk (skim, 1%, 2%, or whole all work)
- cooking spray
Instructions
- Prepare the Chicken: Pat dry the chicken and season with adobo. Heat oil in a large skillet, cook chicken until browned.
- Cook the Rice: Add rice, crushed bouillon, and water to the skillet. Simmer covered for 20-25 minutes.
- Finish the Dish: Stir in queso and milk, fluff with a fork. Serve warm.
Notes
- Ensure to pat dry the chicken for better browning.
- Rice should be checked for doneness between 20-25 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Pollo Loco, Mexican chicken and rice, queso recipe, easy Mexican dinner
