Pollo Loco – Mexican Chicken and Rice with Queso | Easy & Flavorful Recipe

Mexican cuisine is known for its bold flavors, vibrant colors, and comforting textures, and Pollo Loco – Mexican Chicken and Rice with Queso is no exception. This mouthwatering dish is a combination of seasoned chicken, saffron-infused yellow rice, and creamy queso, making it a go-to recipe for those who love rich, hearty meals. If you’re looking for an easy yet satisfying Mexican-inspired dinner, this recipe is perfect for you.

Why You’ll Love This Pollo Loco Recipe

• Bursting with Flavor – The combination of Goya Adobo seasoning, saffron yellow rice, and creamy queso creates a deliciously seasoned dish.
• Quick and Easy – Ready in just 40 minutes, this meal is perfect for busy weeknights.
• One-Pan Meal – Minimal cleanup required, making it even more convenient.
• Customizable – Adjust the spice level and toppings to your preference.

Let’s dive into the step-by-step process of making Pollo Loco – Mexican Chicken and Rice with Queso at home.

Ingredients Needed for Pollo Loco

To prepare this delicious Mexican chicken and rice dish, you’ll need the following ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into small bite-sized pieces
• 1 tsp Goya Adobo seasoning (for perfect seasoning)
• 2 tsp olive oil
• 1 package (10 oz) Vigo Saffron Yellow Rice (adds color and authentic flavor)
• 1 Knorr Tomato Bouillon cube (optional, but enhances the flavor)
• 2½ cups water
• 3 oz white queso dip (for creamy, cheesy goodness)
• 2 tbsp milk (any type) (to thin out the queso slightly)

Step-by-Step Directions

1. Season the Chicken

Before cooking, pat the chicken pieces dry with a paper towel if they are moist. This step ensures that the seasoning adheres properly. Then, sprinkle the Goya Adobo seasoning over the chicken and rub it in to coat the pieces evenly.

2. Cook the Chicken

In a large non-stick skillet or Dutch oven, heat 2 teaspoons of olive oil over medium heat. Once hot, add the seasoned chicken pieces in a single layer. Cook for about 3 minutes on one side, then flip and cook for an additional 2-3 minutes until lightly browned.

3. Add Rice and Liquid

Next, add the Vigo Saffron Yellow Rice, the Knorr Tomato Bouillon cube (if using), and 2½ cups of water to the skillet. Stir well to combine all the ingredients.

4. Cook the Rice

Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for approximately 20-25 minutes or until the rice has absorbed all the liquid and is tender. Avoid lifting the lid during this time to ensure even cooking.

5. Incorporate the Queso

Once the rice is fully cooked, reduce the heat to low and add 3 oz of white queso dip along with 2 tbsp of milk. Stir gently until the queso is fully melted and evenly coats the chicken and rice mixture.

6. Serve and Enjoy

Remove the skillet from heat and serve immediately. Optionally, garnish with chopped fresh cilantro or diced tomatoes for added flavor and color.

What to Serve with Pollo Loco – Mexican Chicken and Rice with Queso

This dish is hearty on its own, but you can pair it with:

• Warm tortillas or tortilla chips – Perfect for scooping up the cheesy rice.
• A side of guacamole – Adds freshness and creaminess.
• Refried beans or black beans – Complements the flavors perfectly.
• A crisp Mexican-style salad – Lightens up the meal.

Tips for the Best Pollo Loco

• Use high-quality queso dip – The creaminess of this dish depends on a rich and smooth queso.
• Don’t overcook the chicken – Cook until golden brown but still tender.
• Let the rice cook undisturbed – Keeping the lid on ensures perfect texture.
• Add spice if desired – A dash of cayenne or chopped jalapeños can add heat.

FAQs About Pollo Loco – Mexican Chicken and Rice with Queso

1. Can I use a different type of rice?

Yes, but Vigo Saffron Yellow Rice is highly recommended for authentic flavor. If substituting, use long-grain rice and a pinch of saffron.

2. What can I use instead of Goya Adobo seasoning?

If you don’t have Goya Adobo, use a mix of garlic powder, onion powder, cumin, salt, and pepper.

3. Can I make this dish ahead of time?

Yes! Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a skillet with a splash of milk to maintain creaminess.

4. What’s the best way to make it spicier?

Add chopped jalapeños, a sprinkle of chili powder, or hot sauce to kick up the heat.

5. Can I use shredded cheese instead of queso dip?

Yes, but queso dip provides a smoother, creamier texture. If using shredded cheese, melt it with a bit of milk to mimic queso.

6. Can I add vegetables to this dish?

Absolutely! Diced bell peppers, corn, or peas can add texture and nutrition.

Conclusion

Pollo Loco – Mexican Chicken and Rice with Queso is a must-try Mexican-inspired meal that’s both easy to prepare and packed with flavor. The combination of seasoned chicken, saffron yellow rice, and creamy queso makes it an irresistible choice for dinner. Whether you’re cooking for your family or entertaining guests, this dish will surely impress. Try it today and enjoy a delicious homemade meal that rivals any restaurant dish!

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