Pollo Loco – Mexican Chicken and Rice with QuesoMaterials Recipe
Pollo Loco is a classic Mexican dish featuring tender chicken and flavorful saffron rice, topped with creamy white queso. This recipe combines simple ingredients to create a delicious and satisfying meal that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chicken:
- 2 tsp olive oil
- 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces
- 1 tsp Goya Adobo Seasoning
For the Rice:
- 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
Additional Ingredients:
- 3 oz White Queso Dip *see notes
- 2 tbsp milk (skim, 1%, 2%, or whole)
- cooking spray
Instructions
- Prepare the Chicken: Pat the chicken dry, sprinkle with adobo seasoning, and rub it in.
- Cook the Chicken: Heat oil in a large skillet, add chicken, and cook until browned.
- Make the Rice: Add rice, crushed tomato bouillon, and water to the skillet. Simmer until rice is cooked.
- Finish the Dish: Stir in queso and milk, then fluff with a fork. Serve warm.
Notes
- Feel free to customize by adding your favorite vegetables or toppings.
- Adjust the level of spice by using more or less adobo seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Pollo Loco, Mexican chicken and rice, queso, easy dinner recipe
