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Pollo Loco - Mexican Chicken and Rice with Queso

Pollo Loco: Irresistibly Creamy Mexican Chicken and Rice

Pollo Loco - Mexican Chicken and Rice with Queso is a comforting and flavorful dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breast Can use rotisserie chicken for quicker prep.
  • 1 tablespoon Olive Oil Used for sautéing.
  • 2 tablespoons Adobo Seasoning Generously apply for best flavor.
For the Rice
  • 1 cup Saffron Yellow Rice Colorful base of the dish.
  • 1 cube Tomato Bouillon Enhances umami flavor.
  • 1 cup Water Essential for cooking the rice.
For the Creamy Topping
  • 1 cup White Queso Provides creaminess; can substitute if needed.
  • 1/2 cup Milk Ensures a smooth and creamy consistency.

Equipment

  • Skillet
  • measuring cups
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Pat the chicken breasts dry with paper towels and season with adobo seasoning.
  2. Heat olive oil in a skillet over medium heat and sauté chicken for about 3 minutes each side until browned.
  3. Add saffron yellow rice, water, and crumbled tomato bouillon to the skillet, stirring well.
  4. Reduce heat to low, cover, and simmer for 20 to 25 minutes until rice is fluffy.
  5. Stir in white queso and milk off the heat until creamy.
  6. Serve with garnishes like cilantro and lime wedges, if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 250mgIron: 3mg

Notes

Allow flavors to meld by letting the dish sit after cooking. Store leftovers in the fridge for up to 3 days.

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