Pollo Loco – Mexican Chicken And Rice With Queso
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
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.