There’s something so comforting about a warm, cheesy one-pot meal that hits all the right notes — that's exactly why I love sharing this Pollo Loco Mexican Chicken and Rice with Queso Recipe with you. The combination of tender chicken, vibrant yellow rice, and creamy queso is what makes it truly special and worth making again and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe
- Top Tip
- How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Pollo Loco Mexican Chicken and Rice with Queso Recipe
Why You'll Love This Recipe
I remember the first time I made this Pollo Loco Mexican Chicken and Rice with Queso Recipe — the aroma of the chicken and saffron rice cooking right in front of me felt so inviting. It’s that kind of recipe that’s easy to prepare, delivers bold flavors, and brings everyone around your table for seconds.
- One-pot convenience: Everything cooks together, so cleanup is a breeze and flavors meld beautifully.
- Vibrant, authentic flavors: Saffron yellow rice combined with seasoned chicken and tangy queso creates a fiesta in your mouth.
- Versatile and customizable: You can easily swap ingredients or add veggies to make it your own.
- Family-friendly comfort: This recipe is a guaranteed hit with both kids and adults alike.
Ingredients & Why They Work
Each ingredient in this Pollo Loco Mexican Chicken and Rice with Queso Recipe plays an important role in layering flavors and achieving that perfect texture. Using moisture-managed chicken, seasoned rice, and melty queso ensures everything comes together harmoniously.
- Boneless skinless chicken breast: Cutting the chicken into small bite-size pieces cooks it evenly and quickly; make sure to cut against the grain for tenderness.
- Goya Adobo Seasoning: This seasoning packs savory depth and a hint of citrus, boosting the chicken’s flavor effortlessly.
- Vigo Saffron Yellow Rice (Arroz Amarillo): The key to authentic color and aroma — picking the right size package helps portion out perfectly.
- Knorr Tomato Bouillon Cube: Optional but highly recommended for that subtle tomato richness that complements the rice perfectly.
- White Queso Dip: Its creamy, mild cheese flavor melts beautifully providing that signature luscious finish.
- Milk: Helps smooth out the queso, keeping the rice creamy without feeling heavy.
- Olive oil: For searing chicken and preventing sticking without overpowering flavors.
- Water: Vital to cook the rice just right, preventing it from being too dry or mushy.
Make It Your Way
One of my favorite things about this Pollo Loco Mexican Chicken and Rice with Queso Recipe is how easy it is to make your own. Whether you like it a bit spicier or want to sneak some veggies in, you can tweak it to match your cravings.
- Variation: Sometimes I add a handful of diced bell peppers or corn to the pot when I add the rice — it adds color and subtle sweetness that everyone loves.
- Dietary swap: For a lighter version, I use skim milk and skip the tomato bouillon cube; you can also swap chicken breast for thighs if you prefer a juicier bite.
- Extra kick: Feel free to sprinkle in some chili powder or cumin when seasoning the chicken for deeper smoky flavor.
Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe
Step 1: Prep and Season the Chicken
Before you start cooking, I always pat the chicken pieces dry with paper towels — this helps them sear nicely and reduces moisture. Then, sprinkle the chicken evenly with the Goya Adobo Seasoning and gently rub it in so every bite has flavor. Trust me, rubbing the seasoning in makes a difference!
Step 2: Sear the Chicken
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. When the oil shimmers, add the chicken in a single layer — resist the urge to stir immediately. Let it cook for about 3 minutes until nicely browned on one side, then turn and cook until browned all over and cooked through. This step locks in flavor and gives you a bit of that golden crust.
Step 3: Add Rice, Bouillon, and Water
Once the chicken looks irresistible and cooked through, stir in your package of Vigo Saffron Yellow Rice along with the crushed tomato bouillon cube if you’re using it. Pour in the water, then stir everything to combine. Bring it to a boil briefly — about a minute — before reducing the heat to a low simmer and covering tightly.
Step 4: Let the Rice Cook Perfectly
Now the most important part — let the rice cook covered for at least 20 minutes without peeking. I know it’s tempting, but patience pays off here. Check around 20-25 minutes to see if the rice is tender and liquid absorbed. If your lid has a steam vent hole, try covering it with foil or tape, because that little vent can actually mess with your rice cooking properly — a tip I learned the hard way.
Step 5: Stir in Queso and Milk, Then Serve
After your rice is tender and perfectly cooked, add the white queso dip and milk to the pot. Gently fluff everything together with a fork until the queso melts and coats the rice and chicken beautifully. Serve it up warm and watch it disappear fast!
Top Tip
Throughout my kitchen adventures with this recipe, I’ve learned a few valuable tricks that really elevate your experience and results. I’m excited to share these so you don’t have to learn the hard way like I did!
- Pat your chicken dry: Moisture on the chicken can cause it to steam, preventing that lovely sear and caramelization.
- Watch your lid: If your pot lid has a steam vent hole, cover it with foil or tape — otherwise, your rice might stay crunchy no matter what.
- Cut against the grain: This simple step ensures your chicken pieces stay tender and easy to chew.
- Resist stirring too much: Let the rice simmer undisturbed under the lid for the best texture and flavor absorption.
How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe
Garnishes
I usually finish this dish with a little fresh garnish — a sprinkle of chopped cilantro and some sliced green onions add brightness and a pop of color. For a bit of acidity, a squeeze of fresh lime juice over the top balances the creamy richness perfectly.
Side Dishes
This Pollo Loco Mexican Chicken and Rice with Queso Recipe stands well on its own, but I love pairing it with a fresh garden salad or some lightly sautéed veggies like zucchini or peppers. If you want a heartier meal, black beans or refried beans make great sides too.
Creative Ways to Present
For a fun twist at family gatherings, I like serving this dish in individual small cast-iron skillets or colorful bowls topped with extra queso and fresh jalapeño slices. It’s a simple way to make it feel festive and super inviting!
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the fridge for up to 3 days. When I reheat it, the cheesy rice can firm up a bit, so I add a splash of milk and stir gently on low heat to bring back that creamy texture.
Freezing
I’ve frozen this dish a couple of times when I made extra, and it freezes well if you wrap it tightly. When thawing, I recommend overnight in the fridge first and then reheating gently on the stovetop with a little milk or water to keep it moist.
Reheating
To reheat leftovers, I prefer the stovetop over microwave for more control. A low heat and stirring every minute or so helps bring back that creamy, cheesy goodness without drying out the chicken and rice.
Frequently Asked Questions:
Absolutely! Chicken thighs are juicier and add a richer flavor. Just adjust the cooking time slightly to ensure they're cooked through.
You can substitute another brand of yellow rice or even a plain long-grain white rice with a pinch of turmeric for color. Just keep in mind the cooking time might vary slightly.
Make sure your pot lid fits tightly and doesn’t have a steam vent hole. Covering any vent with foil or tape helps trap steam so the rice cooks fully without staying crunchy.
Yes! Adding diced bell peppers, corn, or peas when you add the rice is a great way to boost nutrition and color. Just adjust the water slightly if adding a lot of veggies.
Final Thoughts
This Pollo Loco Mexican Chicken and Rice with Queso Recipe holds a special place in my heart because it’s one of those dishes that feels like a warm hug after a busy day. It’s easy to make, comforting to eat, and always brings smiles to the table. I hope you enjoy making it as much as I do — it’s a real crowd-pleaser that’s sure to become a go-to in your kitchen too!
Print
Pollo Loco Mexican Chicken and Rice with Queso Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
Pollo Loco is a flavorful Mexican chicken and rice dish featuring tender sauteed chicken breast cooked with vibrant saffron yellow rice and creamy white queso dip, creating a comforting one-pot meal perfect for family dinners.
Ingredients
Main Ingredients
- 2 teaspoon olive oil
- 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces
- 1 teaspoon Goya Adobo Seasoning
- 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
- 3 oz White Queso Dip
- 2 tablespoon milk (skim, 1%, 2%, or whole)
- cooking spray
Instructions
- Prepare Chicken: If the chicken seems wet, pat it dry with a paper towel. Sprinkle with adobo seasoning and rub it in evenly over all pieces.
- Cook Chicken: Heat olive oil in a large dutch oven or non-stick deep skillet with a tight-fitting lid over medium heat. Add diced chicken and cook on one side for about 3 minutes, then turn pieces and cook until browned and cooked through, about 3 more minutes.
- Add Rice and Liquids: Once chicken is cooked and browned, add the package of saffron yellow rice, crushed tomato bouillon cube (if using), and 2½ cups water. Stir to combine and bring to a boil for one minute.
- Simmer: Reduce heat to low and cover tightly with lid. Let cook undisturbed for at least 25 minutes or until rice is fully cooked and tender.
- Finish with Queso: When rice is done, stir in white queso dip and milk. Fluff everything together gently with a fork until creamy and well combined. Serve warm.
Notes
- Serving size is 1.5 cups based on nutritional details.
- Weight Watchers Points: 8 per serving.
- Ensure your pan lid has no steam vent holes; otherwise, rice may remain crunchy. Cover or seal vent if necessary.
- When cutting chicken, slice against the grain for more tender bites.
- You can use any type of milk (skim, 1%, 2%, or whole) to adjust creaminess.
- If rice is undercooked, avoid adding more water; instead, cover the vent or cook a little longer.
Nutrition
- Serving Size: 1.5 cups
- Calories: 369 kcal
- Sugar: 1 g
- Sodium: 1000 mg
- Fat: 5.8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 4.6 g
- Trans Fat: 0 g
- Carbohydrates: 43.3 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 0 mg
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