Can I use a different type of rice in the Pollo Loco Mexican Chicken and Rice with Queso Recipe?

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.

What should I do if the rice is still crunchy after cooking?

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.

Can I make this Pollo Loco Mexican Chicken and Rice with Queso Recipe dairy-free?

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.

Mexican Chicken and Rice with Queso – Flavorful One-Pot Dinner

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 package 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 milk); Cooking spray

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

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 package 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 milk)
Cooking spray

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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