One bite of the Pollo Loco Mexican Chicken and Rice with Queso Recipe and you'll be hooked! The tender, seasoned chicken mingles perfectly with that saffron yellow rice, all enriched by creamy queso that brings everything together. It’s simple, satisfying comfort food with a Mexican twist that's just really fun to make.
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 get genuinely excited sharing this one because it brings together those classic Mexican flavors in a way that fits into a busy weeknight. There’s something about the cheesy warmth of the queso paired with vibrant yellow rice and juicy chicken that makes everyone at the table smile.
- Simple One-Pot Meal: You cook the chicken and rice in the same pan, which means fewer dishes and faster clean-up.
- Rich Flavor Profile: The Goya Adobo seasoning and saffron rice give it a tasty Mexican flair that’s both authentic and approachable.
- Creamy Queso Finish: Adding queso at the end makes the dish luscious and comfortingly creamy without needing heavy creams or complicated steps.
- Customizable: You can easily adjust spice levels, swap in veggies, or add extra toppings to suit your taste or pantry.
Ingredients & Why They Work
The key to this dish’s magic is using ingredients that complement each other effortlessly. The yellow saffron rice acts as a flavorful base, while the chicken absorbs the Adobo seasoning, giving it that signature Mexican taste. The queso is the final touch, tying it all together.
- Boneless skinless chicken breasts: Choosing skinless and boneless means quick cooking and easy bite-sized pieces; cutting against the grain keeps it tender.
- Goya Adobo Seasoning: A classic Mexican blend that saves time while packing in delicious flavor.
- Vigo Saffron Yellow Rice: This pre-seasoned rice delivers authentic color and taste without extra steps; just make sure to measure about 10 ounces.
- Knorr Tomato Bouillon Cube: Adds a subtle depth and savory note but feel free to omit if you prefer a lighter broth flavor.
- White Queso Dip: It’s creamy, mild, and melts beautifully into the hot rice, completing the dish with richness.
- Milk: Just a splash to thin the queso and help it incorporate smoothly with the rice.
- Olive oil: For sautéing chicken evenly and adding a subtle fruity note.
- Water: Essential for cooking the rice perfectly tender.
Make It Your Way
I love personalizing this recipe depending on what I have on hand or my mood. Sometimes I stir in fresh chopped cilantro or a squeeze of lime juice at the end for brightness. You can get creative and still nail that core comfort flavor!
- Spice it Up: Once, I added a diced jalapeño at the sauté stage, and it gave such a nice kick without overpowering the cheesy goodness.
- Add Veggies: I often toss in some corn kernels or black beans during the rice simmer — it makes the dish heartier and adds color.
- Dairy-Free Option: For a dairy-free version, swap queso for an avocado-based topping or a dairy-free cheese that melts well.
Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe
Step 1: Prep the Chicken for Maximum Tenderness
Start by patting your chicken pieces dry with a paper towel, especially if they seem a bit wet. This helps the seasoning stick better and promotes browning. Sprinkle the chicken evenly with the Goya Adobo seasoning and use your hands to gently rub it all over. Taking that little extra time here ensures each bite bursts with flavor.
Step 2: Brown the Chicken Just Right
Heat your olive oil in a large Dutch oven or a deep non-stick skillet over medium heat. Add the chicken pieces in a single layer, letting them sear without crowding the pan. Resist the urge to stir too soon — about 3 minutes per side until nicely browned. This step locks in flavor and gives the chicken a delicious texture.
Step 3: Build the Rice Base with Flavor
Once your chicken is golden, sprinkle in the saffron rice right on top. Crumble the tomato bouillon cube if using, then pour in the water. Stir everything gently to combine, then bring the mixture to a boil. After it bubbles up, lower the heat to a simmer, cover tightly, and let it cook undisturbed for 20 to 25 minutes. A tight-fitting lid or foil over any lids with steam vents is key here — trust me, that little detail makes all the difference for perfectly cooked rice.
Step 4: Stir in Queso for Creamy Goodness
When the rice is tender and water fully absorbed, it's time for the magic touch: adding the white queso dip and milk. Sprinkle them over the rice and gently fluff everything together with a fork until melted and creamy. The queso melts into the grains, turning this dish into a luscious comfort meal that's so hard to resist.
Top Tip
Throughout my experiments with this recipe, I learned a few little tricks that really help get it right the first time. The trickiest part is the rice cooking perfectly—no crunchiness or dryness—so here are my best tips:
- Lid Matters: If your pot lid has a steam vent hole, the rice can stay crunchy no matter the time or water amount. I use a piece of foil to seal that hole or cover the pot with a lid without vents.
- Cut Chicken Against the Grain: This ensures the chicken pieces remain tender and not chewy, which makes a huge difference in enjoyment.
- Don't Peek Too Soon: Give the rice at least 20 minutes undisturbed to cook properly; lifting the lid lets out steam and slows cooking.
- Fluff with Care: Once cooked, use a fork to fluff the rice gently with the queso, preserving those beautiful grains and creamy texture.
How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe
Garnishes
I love topping this dish with a little fresh chopped cilantro and a squeeze of lime — it brightens up the creamy richness perfectly. A few sliced green onions add freshness and a pop of color, and if you like heat, diced jalapeños or a drizzle of hot sauce work beautifully.
Side Dishes
This Pollo Loco recipe is a full meal on its own but pairs wonderfully with a large green salad or some roasted veggies for balance. I often serve it alongside a simple corn tortilla or refried beans to keep with the Mexican theme.
Creative Ways to Present
For family gatherings, I’ve served it stuffed into warm tortillas topped with extra queso and avocado slices, turning it into a festive taco night centerpiece. You could also bake it in a casserole dish topped with extra cheese and bake until bubbly for a fun twist on the original.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they usually keep well for 3 to 4 days. The rice tends to soak up the flavors more after sitting, making it even yummier the next day.
Freezing
This one freezes surprisingly well. Just portion it out into freezer-safe containers, and it’s ready for up to 2 months. When you’re ready, thaw overnight in the fridge to preserve texture and flavor.
Reheating
I recommend reheating gently on the stovetop over low heat, stirring occasionally so the queso doesn’t separate. You can add a splash of milk or water if it feels dry. Microwaving is fine too, just cover loosely and reheat in short intervals.
Frequently Asked Questions:
While the recipe calls for Vigo Saffron Yellow Rice because it is pre-seasoned and gives that authentic color and flavor, you can try substituting regular long-grain white or jasmine rice. Just be aware you may need to adjust cooking times and seasoning for best results.
This is a common issue if your pot lid has a small steam vent hole, which lets steam escape during cooking. You can cover the lid hole with foil or use a lid without vents to trap moisture. Also, make sure not to lift the lid while the rice cooks. Adding more water alone usually won’t fix the problem.
Yes! You can substitute the white queso dip with a dairy-free cheese alternative or use mashed avocado for creaminess. Just keep in mind the flavor will be a little different but still delicious and satisfying.
The tomato bouillon cube is optional but adds a nice depth of savory flavor to the dish. If you prefer a lighter taste or want to reduce sodium, feel free to omit it without drastically affecting the overall dish. You can also substitute with low-sodium chicken broth instead of water for extra flavor.
Final Thoughts
This Pollo Loco Mexican Chicken and Rice with Queso Recipe holds a special place in my kitchen because it’s equal parts comforting and fun to make. It’s the kind of meal I turn to when I want something hearty but not fussy, rich but not overwhelming. I hope you enjoy making it and sharing it as much as I do — it’s a true crowd-pleaser that feels like a warm hug on a plate.
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
- Diet: Low Fat
Description
Pollo Loco is a flavorful Mexican dish featuring tender chicken and vibrant yellow saffron rice cooked together and finished with creamy white queso dip for a comforting one-pot meal.
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 package 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 milk)
- Cooking spray
Instructions
- Prepare the Chicken: If the chicken pieces seem wet, pat them dry using a paper towel. Sprinkle the adobo seasoning evenly over the chicken and rub it in to coat all pieces thoroughly.
- Cook the Chicken: Heat olive oil in a large Dutch oven or a non-stick large deep skillet with a tight-fitting lid over medium heat. Add the diced chicken breast and cook on one side for about 3 minutes until browned, then turn and cook for a few more minutes until fully cooked.
- Add Rice and Broth: Once the chicken is cooked and browned, add the package of saffron yellow rice, crushed tomato bouillon cube (if using), and 2½ cups of water. Stir well and bring the mixture to a boil for one minute.
- Simmer: Reduce heat to low and cover with the tight-fitting lid. Let the rice simmer for at least 25 minutes, checking for doneness after 20 minutes. The rice should be tender and fully cooked.
- Finish with Queso: When the rice is cooked through, stir in the white queso dip and milk. Fluff everything together gently with a fork to combine and melt the cheese evenly. Serve warm.
Notes
- Serving size is based on 1.5 cups recommended portion to correspond with nutritional details and WW points.
- WW Points for this recipe is 8 per serving.
- If your pot lid has a steam vent, rice may remain crunchy. Cover the hole with foil or tape to prevent steam from escaping for perfect rice texture.
- Cut chicken pieces against the grain for more tender bites.
- If you cannot find a 10 oz package of saffron rice, weigh out 10 ounces from a larger package and save the rest for another use.
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: 70 mg
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