Last weekend, we had a house full of kids—my two, their cousins, and a couple of neighbors who somehow ended up staying for dinner. I’d just gotten back from the grocery store and hadn’t planned anything fancy. But that’s when this Pollo Loco dish came to the rescue.
Quick, hearty, and full of flavor, it’s my kind of magic trick—one of those meals that looks like you tried a lot harder than you did. My husband peeked over my shoulder and said, “That smells like something from a restaurant,” and I could already see him grabbing his favorite hot sauce.
This recipe has become one of my go-tos not just because it’s easy, but because it’s something everyone actually agrees on (which, let’s be honest, is rare with kids). The rice cooks up fluffy and rich, the chicken gets that little char on the outside, and the queso? Creamy, melty, and just spicy enough to keep things interesting. We spoon it over everything. It’s one of those meals that brings everyone to the table—and keeps them there.
I’ve played around with it over time, testing the spice levels and switching toppings depending on what’s in the fridge. But this version I’m sharing today is the one my family raves about. I’m always happy to pass on recipes that work in real life—not just the pretty Pinterest kind. So grab a skillet, put on some music, and let’s make dinner fun again.
Short Description
Pollo Loco is a flavorful one-pan meal with juicy seasoned chicken, tender Mexican rice, and a creamy queso drizzle. Easy to make and always a crowd-pleaser.
Key Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- Juice of 1 fresh lime
For the Rice:
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
- 1/2 cup salsa or diced tomatoes with green chilies
- 1/2 tsp ground cumin
- Salt and pepper, to taste
For the Queso Sauce:
- 1 cup white American cheese, shredded or cubed
- 1/2 cup half-and-half or whole milk
- 1/4 cup diced green chilies
- 1/2 tsp garlic powder
Optional Toppings:
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños
- Sour cream
Tools Needed
- Large skillet or grill pan
- Medium saucepan (for rice)
- Small saucepan (for queso)
- Tongs or spatula
- Cutting board and sharp knife
- Measuring spoons and cups
Cooking Instructions
Step 1: Season the Chicken
In a small bowl, whisk together olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub the mixture all over the chicken breasts. Let them sit for about 10 minutes while you prep the rice.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat. Add a splash of oil if needed. Place the chicken breasts in the skillet and sear for 5–6 minutes on each side.
You want them golden on the outside and fully cooked (internal temp 165°F). Squeeze fresh lime juice over the top and let rest on a plate while you prep the rest.
Step 3: Make the Rice
In a medium saucepan, combine rice, chicken broth, salsa (or diced tomatoes with chilies), ground cumin, salt, and pepper. Stir and bring to a boil.
Once boiling, reduce heat to low, cover, and simmer for 15–20 minutes until the rice is soft and all the liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.
Step 4: Prepare the Queso Sauce
In a small saucepan over low heat, melt the white American cheese with half-and-half. Stir frequently until it’s smooth and creamy. Add green chilies and garlic powder. Stir again until everything is blended. If it’s too thick, add a little more milk to loosen it up.
Step 5: Assemble and Serve
Slice the rested chicken into strips. Spoon a generous portion of rice onto each plate, lay the chicken on top, and pour warm queso sauce over everything. Top with cilantro, tomatoes, jalapeños, or sour cream, depending on what your crew loves.
Why You’ll Love This Recipe
– Quick and easy to prep—weeknight dinner material
– Comforting and kid-approved
– Budget-friendly and made with pantry staples
– Customizable with toppings and sides
– All-in-one meal: protein, carbs, and sauce
Mistakes to Avoid & Solutions
1. Overcooking the chicken
Dry chicken ruins this dish. Use a thermometer and pull it off at 165°F. Letting it rest keeps the juices in.
2. Rice too mushy or crunchy
Use the exact liquid ratio. Don’t lift the lid while it simmers. Letting it rest at the end ensures fluffy grains.
3. Queso turns grainy
Keep the heat low and stir constantly. High heat will break the cheese. Use American cheese—not cheddar—for a smooth finish.
4. Not enough seasoning
Taste and adjust as you go. Lime at the end brightens the whole dish—don’t skip it.
5. Queso too thick
Add extra milk in small amounts and stir until you hit that silky texture.
Serving and Pairing Suggestions
Pollo Loco works beautifully as a main dish served family-style. Spoon everything onto a big platter, let everyone build their plate, and enjoy.
Pair it with:
– A side salad with lime vinaigrette
– Warm flour or corn tortillas
– Grilled corn or elote
– Fresh guacamole and tortilla chips
– Sparkling water with lime or a light Mexican lager
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 3 days.
Store queso separately so it doesn’t make the rice soggy.
Reheat chicken and rice in the microwave or stovetop with a splash of broth or water to bring back moisture.
Reheat queso gently over low heat, stirring constantly. Add milk to thin if needed.
Avoid freezing the queso—it tends to separate when thawed.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well. They’re juicy and flavorful—just cook an extra 2–3 minutes per side.
2. What’s the best cheese for the queso?
White American cheese melts the smoothest. Avoid cheddar or Monterey Jack—they tend to get grainy unless stabilized with a starch.
3. Can I make this dish ahead of time?
You can prep everything in advance and store separately. Reheat and assemble when ready to serve.
4. Is this recipe spicy?
It has mild heat from the chilies and seasoning. You can dial it up with jalapeños or hot salsa if desired.
5. Can I make it dairy-free?
For a dairy-free version, skip the queso and add a creamy avocado-lime sauce or salsa verde for topping.
Tips & Tricks
Marinate the chicken ahead of time for deeper flavor.
Use a cast-iron skillet for a beautiful sear and smoky flavor.
Add a squeeze of lime to the rice just before serving for extra zing.
Stir chopped cilantro into the rice if your family likes it herbaceous.
Double the queso if your family’s like mine—everyone wants extra.
Recipe Variations
1. Chipotle Pollo Loco
Swap chili powder with chipotle powder. Add a spoonful of adobo sauce to the queso for a smoky twist.
2. Vegetarian Version
Replace chicken with grilled zucchini and bell peppers. Use veggie broth in the rice and make a queso with plant-based cheese and oat milk.
3. Tex-Mex Style
Top with crushed tortilla chips and black beans. Add shredded lettuce, diced avocado, and a drizzle of sour cream.
4. Spicy Version
Add cayenne pepper to the chicken seasoning. Use hot green chilies and spicy salsa in the rice.
5. Burrito Bowl Style
Layer rice, beans, chicken, queso, and toppings in a bowl. Great for lunches or meal prepping!
Final Thoughts
Some recipes come and go, but this one sticks. It’s not just a dish—it’s a dinner that brings everyone together, from my picky eater to my spice-loving husband. I love how this recipe balances flavor and comfort in one skillet. It’s fun to make, satisfying to serve, and even better the next day. Cooking it feels like a win every time, especially when everyone’s reaching for seconds without me having to ask.
Recipes like this remind me why I love being in the kitchen—mixing up something that turns a regular Tuesday night into a family moment. It’s real food, real easy, and real delicious. I hope it finds a regular spot in your kitchen, just like it has in mine.
Pollo Loco – Mexican Chicken And Rice With Queso
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
- Juice of 1 fresh lime
For the Rice:
- 1 cup long-grain white rice
- 1¾ cups chicken broth
- ½ cup salsa or diced tomatoes with green chilies
- ½ tsp ground cumin
- Salt and pepper to taste
For the Queso Sauce:
- 1 cup white American cheese shredded or cubed
- ½ cup half-and-half or whole milk
- ¼ cup diced green chilies
- ½ tsp garlic powder
Optional Toppings:
- Fresh cilantro chopped
- Diced tomatoes
- Sliced jalapeños
- Sour cream
Instructions
- Mix olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper in a small bowl. Rub over chicken breasts and let sit for 10 minutes.
- Heat a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through (165°F). Squeeze lime juice over the top and set aside.
- In a saucepan, combine rice, broth, salsa, cumin, salt, and pepper. Bring to a boil, then simmer covered on low for 15–20 minutes. Let rest 5 minutes, then fluff with a fork.
- Melt cheese and half-and-half in a small saucepan over low heat, stirring until smooth. Add chilies and garlic powder. Thin with more milk if needed.
- Slice chicken. Plate rice, top with chicken, and drizzle with queso. Add cilantro, tomatoes, jalapeños, or sour cream as desired.
