Pollo Loco Mexican Chicken and Rice with Queso Recipe

If you’re craving a comforting, soulful meal that bursts with bold flavors, this Pollo Loco Mexican Chicken and Rice with Queso Recipe is exactly what you need. I love this dish because it combines tender, well-seasoned chicken with perfectly cooked saffron rice, all doused in creamy, dreamy queso that brings everything together. It’s like a warm hug on a plate, and it always hits the spot for busy weeknights or casual weekend dinners.

When I first tried this Pollo Loco Mexican Chicken and Rice with Queso Recipe, I was amazed at how simple it was to nail those vibrant, restaurant-quality flavors right at home. You’ll find that this recipe works beautifully whether you’re cooking for your family or entertaining friends who’ll go crazy over the cheesy goodness. Plus, it comes together quickly with minimal fuss—who doesn’t want that after a long day?

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Ingredients You’ll Need

All the ingredients in this Pollo Loco Mexican Chicken and Rice with Queso Recipe come together to create a harmonious, flavorful dish. Each ingredient plays a role—fresh chicken for protein, saffron rice for vibrant color and aroma, and queso dip for that creamy, cheesy touch that elevates everything.

• Olive oil: Use a good quality olive oil for a subtle fruity flavor and to help sear the chicken perfectly.
• Boneless skinless chicken breast: Cutting against the grain makes each bite tender and juicy—trust me, it’s a game-changer.
• Goya Adobo Seasoning: This staple seasoning gives the chicken that authentic, savory kick without needing a dozen spices.
• Vigo Saffron Yellow Rice (Arroz Amarillo): This pre-seasoned rice is the star for color and aroma—if you find different package sizes, just weigh out 10 ounces.
• Knorr Tomato Bouillon (optional): Adds depth and a touch of tomato-ey richness that blends seamlessly with the rice.
• Water: Exactly 2½ cups to cook the rice perfectly (more on that in the tips!).
• White Queso Dip: Look for fresh refrigerated queso for the best creamy texture and authentic flavor.
• Milk: A splash of milk helps loosen the queso just right to coat the rice without being too runny.
• Cooking spray: To lightly grease your pot or skillet so nothing sticks during cooking.

Variations

One of the things I love most about this Pollo Loco Mexican Chicken and Rice with Queso Recipe is how easy it is to make your own. Whether you want to amp up the spice, go lighter on dairy, or switch up the protein, it’s super forgiving and fun to experiment with.

• Spicy Version: Adding diced jalapeños or a pinch of cayenne pepper turned this into a fiesta of flavors for my spice-loving friends.
• Dairy-Free: I’ve swapped out the queso for a dairy-free cheese sauce and used almond milk instead, and it still came out creamy and delicious.
• Different Proteins: I once tried shrimp instead of chicken, and it was a delightful twist that’s perfect for summer evenings.
• Vegetarian Style: Skip the chicken and toss in roasted veggies like bell peppers and zucchini to keep it hearty and colorful.

How to Make Pollo Loco Mexican Chicken and Rice with Queso Recipe

Step 1: Prep and Season Your Chicken

Start by patting your chicken pieces dry if they feel a bit wet—that helps the seasoning stick and gives you a nice sear. Sprinkle the chicken with Goya Adobo seasoning and rub it all over so every bite is flavorful. Cutting the chicken against the grain here is key to keeping it tender once cooked.

Step 2: Brown the Chicken

Heat the olive oil in a large Dutch oven or a deep non-stick skillet over medium heat. Add your chicken pieces and let them cook without stirring for about 3 minutes—you want that beautiful golden crust. Then flip and continue cooking until the chicken is browned and mostly cooked through. This step locks in flavor and textures you don’t want to miss.

Step 3: Add Rice and Simmer

Once your chicken is browned, pour in the saffron yellow rice, crushed tomato bouillon cube (if using), and 2½ cups water. Give everything a good stir, then crank the heat until it boils for about a minute. Lower the heat immediately, cover with a tight-fitting lid, and let it simmer gently for 20-25 minutes until the rice is tender and has soaked up those amazing flavors.

Step 4: Stir in the Queso and Milk

When your rice is cooked and looking fluffy, stir in the white queso dip and milk. Use a fork to fluff everything together so the rice is creamy and evenly coated with the cheesy goodness. Serve it warm for best results—you’ll notice it pulls the whole dish together in the most satisfying way.

How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe

Garnishes

I usually sprinkle fresh chopped cilantro and a squeeze of lime on top; it adds a fresh brightness that cuts through the richness of the queso. Sometimes I also add sliced green onions or a few diced avocados to up the texture and color—your call! These simple garnishes make the dish look stunning and give a nice flavor contrast.

Side Dishes

For sides, my go-tos are always a crisp green salad or roasted veggies like zucchini and bell peppers to balance the creamy chicken and rice. Also, warm corn or flour tortillas pair perfectly—great for scooping or wrapping up the chicken and rice. I’ve found a side of black beans rounds out the meal beautifully with added protein and fiber.

Creative Ways to Present

For special occasions, I like to serve this in individual cast iron skillets or cute mini Dutch ovens—the queso stays molten and inviting that way. I’ve also layered it in a pretty casserole dish topped with extra queso and baked until bubbly for a comforting crowd-pleaser. Adding colorful garnishes like radishes or edible flowers can take it to a next-level festive vibe.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Pollo Loco Mexican Chicken and Rice with Queso Recipe store beautifully in an airtight container in the fridge for up to 3 days. I recommend letting it cool before sealing so the rice doesn’t become mushy. When packed properly, it actually tastes even better the next day once the flavors meld.

Freezing

I’ve frozen this dish a couple of times with success—just cool completely and pop it in a freezer-safe container. It’s great for meal prep, though I suggest freezing without the queso mixed in and adding fresh when reheating for best texture. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming this on the stovetop over low heat, stirring occasionally, and adding a little milk or water to loosen the queso if needed. The microwave works in a pinch but can cause uneven heating, so cover loosely to trap moisture and stir halfway through. This keeps the chicken juicy and the rice fluffy.

FAQs

Final Thoughts

Honestly, this Pollo Loco Mexican Chicken and Rice with Queso Recipe has become a staple in my kitchen because it’s that perfect blend of comfort and flavor made easy. I always recommend it to friends who want a dish that feels special but doesn’t require hours in the kitchen. I can’t wait for you to try it and enjoy those melty queso moments as much as I do—it’s truly a recipe that turns dinner into a fiesta!

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