Pollo Loco Mexican Chicken and Rice with Queso Recipe

Introduction

Pollo Loco Mexican Chicken and Rice with Queso is a vibrant, flavorful dish that combines tender chicken with savory rice and melted cheese. It’s perfect for a comforting weeknight dinner with a touch of spicy zest.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded Mexican blend cheese
• 1 cup queso sauce
• ¼ cup cilantro, chopped
• Lime wedges (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a small bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
3. Step 3: Rub this spice mixture generously over the chicken breasts.
4. Step 4: In a large, oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear on each side until golden brown, about 3-4 minutes per side. Remove chicken breasts and set aside.
5. Step 5: In the same skillet, add the rice and stir well to coat with the remaining juices and oil.
6. Step 6: Pour in the chicken broth and diced tomatoes with green chilies. Stir to combine.
7. Step 7: Nestle the seared chicken breasts into the rice mixture and bring to a simmer.
8. Step 8: Cover the skillet and transfer to the preheated oven. Bake for 20-25 minutes or until the chicken is cooked through and the rice is tender.
9. Step 9: Remove from the oven and sprinkle shredded Mexican blend cheese over the chicken and rice. Return to the oven until the cheese is melted, about 5 minutes.
10. Step 10: Drizzle queso sauce over the entire dish and garnish with chopped cilantro.
11. Step 11: Serve hot with lime wedges on the side, if desired.

Tips & Variations

• For extra heat, add diced jalapeños or a dash of hot sauce to the rice mixture before baking.
• Substitute chicken thighs for a juicier, more flavorful result.
• If you don’t have an oven-safe skillet, transfer the rice and chicken to a baking dish before placing in the oven.
• Use fresh lime juice instead of wedges for a zesty finish.
• Mix in black beans or corn for added texture and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. To prevent the rice from drying out during reheating, add a splash of chicken broth or water.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but cook time will increase. It’s best to pre-cook the brown rice before adding it to the skillet, as it typically requires more liquid and longer cooking.

Is it possible to make this recipe on the stovetop only?

Yes, you can simmer the chicken and rice covered on low heat until cooked through, but you may not get the same crispy sear or melted cheese topping as baking provides.

Pollo Loco Mexican Chicken and Rice with Queso Recipe

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Pollo Loco Mexican Chicken and Rice with Queso is a flavorful one-pan meal featuring tender, spice-rubbed chicken breasts baked with seasoned rice, diced tomatoes with green chilies, and topped with melted Mexican blend cheese and creamy queso sauce. Garnished with fresh cilantro and lime wedges, this dish offers a comforting and vibrant Mexican-inspired dinner perfect for any night of the week.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Spice Rub

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper

Rice and Sauce

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies

Toppings and Garnishes

• 1 cup shredded Mexican blend cheese
• 1 cup queso sauce
• ¼ cup cilantro, chopped
• Lime wedges (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice.
2. Prepare Spice Rub: In a small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper to create a flavorful spice mixture for the chicken.
3. Rub Chicken: Generously coat the chicken breasts with the spice mixture, ensuring even coverage for maximum flavor.
4. Sear Chicken: Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Sear the chicken breasts until golden brown on both sides, about 3-4 minutes per side, then remove and set aside.
5. Prepare Rice: In the same skillet, add the rice and stir to coat it with the remaining oil and chicken juices for added flavor.
6. Add Liquids and Tomatoes: Pour in the chicken broth and the diced tomatoes with green chilies; stir to combine thoroughly with the rice.
7. Combine Chicken and Rice: Nestle the seared chicken breasts into the rice mixture and bring everything to a simmer on the stovetop.
8. Bake: Cover the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the chicken is fully cooked and the rice is tender.
9. Add Cheese: Remove the skillet from the oven and sprinkle shredded Mexican blend cheese over the chicken and rice. Return to the oven for about 5 minutes or until the cheese has melted.
10. Finish and Garnish: Drizzle queso sauce evenly over the entire dish and garnish with chopped cilantro. Serve hot, with lime wedges on the side if desired for added zest.

Notes

• Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
• You can use brown rice but increase the baking time accordingly.
• For a spicier kick, add extra diced green chilies or a dash of cayenne pepper to the spice rub.
• Use an oven-safe skillet or Dutch oven to seamlessly transfer from stovetop to oven.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Pollo Loco, Mexican chicken and rice, baked chicken recipe, queso sauce chicken, one pan Mexican dinner, spicy chicken with rice, Mexican blend cheese