Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs are juicier and add a richer flavor. Just adjust the cooking time slightly to ensure they're cooked through.

What if I can’t find Vigo Saffron Yellow Rice?

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.

How do I prevent the rice from being crunchy?

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.

Can I add vegetables to this recipe?

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.

Mexican Chicken and Rice with Queso – Easy & Flavorful One-Pot Meal

Name: Pollo Loco Mexican Chicken and Rice with Queso Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tsp olive oil; 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces; 1 tsp 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 tbsp milk (skim, 1%, 2%, or whole); cooking spray

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

Scale

Main Ingredients

2 tsp olive oil
1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces
1 tsp 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 tbsp milk (skim, 1%, 2%, or whole)
cooking spray

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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