Pollo Loco -Mexican Chicken and Rice with Queso
Pollo Loco -Mexican Chicken and Rice with Queso is based on the dish that is my FAVORITE at almost every Mexican restaurant I’ve ever gone to. You’re just thirty minutes away from having Mexican chicken and rice with white queso on your plate, otherwise known as happiness on earth.
I’m not sure about the rest of you, but my mom and I ADORE Pollo Loco! We used to go on lunch dates EVERY SINGLE DAY, always ordering the Pollo Loco at our favorite Mexican restaurant. In essence, it consists of white queso smothered over rice and grilled chicken. It’s almost magical. The name might be changed at your neighborhood eatery. Although I’ve seen a few different names, Pollo Loco is typically used in this area. My mother first made it at home with incredibly basic materials perhaps around ten years ago, and the rest is history! The fact that she began preparing it at home was actually advantageous because it allowed me to try other Mexican dishes for the first time and fall in love with them as well.
Pollo Loco -Mexican Chicken and Rice with Queso Ingredients
- 1 teaspoon olive oil
- Uncooked, 1.5 pounds of boneless, skinless, and diced into small, bite-sized pieces chicken breast
- Goya Adobo Seasoning, 1 teaspoon
- 1 10-ounce package of Vigo Saffron Yellow Rice (Arroz Amarillo); these packages are widely available but occasionally come in various sizes. If
- you can only find a family-sized package, weigh out 10 ounces and save the rest for later use.
- Knorr Tomato Bouillon, 1 cube (optional)
- Water, 21.2 cups
- White queso dip, 3 oz., see notes
- The cooking spray made of 2%, 1%, 2%, or whole milk also works.
Instructions
- If the chicken appears “wet,” pat it dry with a paper towel before coating it all over with the adobo seasoning.
- Over medium heat, heat oil in a large dutch oven or nonstick large deep skillet with a lid that fits tightly. Add the diced chicken breast and cook for three minutes on one side, then turn and cook for another few minutes.
- Add the package of rice, crushed tomato bouillon, and water after the chicken has been cooked and browned. Bring to a boil for one minute with a stir. Turn down the heat to simmer. Before checking the rice for doneness, cover it and let it cook for at least 20 minutes. It ought to be finished within 20 to 25 minutes.
- Add the milk and queso to the cooked rice, and then mix everything together with a fork. Keep warm!
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