Name: Pollo Loco: Mexican Chicken and Rice with Queso Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 oz white queso; 2 tbsp milk; 1.5 lbs chicken breast; 1 tsp adobo seasoning; 2 tsp olive oil; 10 oz saffron yellow rice; 1 cube tomato bouillon; 2½ cups water; Cooking spray

Introduction

Pollo Loco is a vibrant Mexican dish combining tender chicken breast with flavorful saffron yellow rice and creamy white queso. This hearty meal is both comforting and easy to prepare, perfect for a satisfying weeknight dinner.

A close-up of a single-layer dish served in a white bowl filled with orange-colored rice mixed with pieces of red tomato giving small bright red spots. On top of the rice are chunks of light beige cooked chicken, some green dollops that look like guacamole or avocado, all covered with melted yellow-orange cheese drizzled evenly. Scattered fresh green cilantro leaves add small pops of color all over the dish. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 oz white queso
2 tsp olive oil
2 tbsp milk
1.5 lbs chicken breast
1 tsp adobo seasoning
10 oz saffron yellow rice
1 cube tomato bouillon
2½ cups water
Cooking spray

Instructions

Step 1: Pat the chicken breasts dry with paper towels if needed. Season the chicken with adobo seasoning, rubbing it thoroughly on all sides.
Step 2: Heat olive oil in a large skillet over medium heat. Sauté the chicken until browned, about 3 minutes per side.
Step 3: Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring to a boil.
Step 4: Reduce heat to low, cover the skillet, and simmer for 20-25 minutes until the rice is cooked through.
Step 5: When the rice is done, add the white queso and milk. Fluff the mixture with a fork to blend all ingredients evenly.
Step 6: Serve warm, ensuring each plate includes chicken, rice, and creamy queso for a balanced meal.

Tips & Variations

For extra flavor, add diced onions or garlic when sautéing the chicken.
Substitute the white queso with Monterey Jack or mozzarella for a different cheesy taste.
Use chicken thighs instead of breasts for juicier meat.
If you prefer spicier food, sprinkle some chili flakes or serve with sliced jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. Avoid freezing, as the texture of the queso and rice may change.

How to Serve

The dish is served in a white bowl filled with three main layers: the bottom layer is a bed of orange-colored rice mixed with small red tomato pieces, the middle layer has chunks of cooked light brown chicken scattered evenly, and the top layer features melted yellow cheese with a smooth texture draped over the chicken and rice. Small dollops of green guacamole are spread throughout the dish and fresh green cilantro leaves are sprinkled on top, adding a pop of color against the warm shades of the food. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this dish?

Yes, you can substitute saffron yellow rice with long-grain white rice or basmati. Adjust cooking time and liquid amounts as needed according to the rice type.

What can I do if I don’t have tomato bouillon cube?

If you don’t have a tomato bouillon cube, you can use chicken broth or add a tablespoon of tomato paste to the water for a similar flavor. Adjust salt seasoning accordingly.

Pollo Loco: Mexican Chicken and Rice with Queso Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

Pollo Loco is a flavorful Mexican-inspired dish featuring tender chicken breasts cooked with vibrant saffron yellow rice and a creamy white queso cheese finish. This one-pan recipe combines savory adobo seasoning and tomato bouillon for a rich and comforting meal perfect for any day of the week.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

Cheese Sauce

3 oz white queso
2 tbsp milk

Chicken and Rice

1.5 lbs chicken breast
1 tsp adobo seasoning
2 tsp olive oil
10 oz saffron yellow rice
1 cube tomato bouillon
2½ cups water
Cooking spray

Instructions

Prepare Chicken: Pat the chicken breasts dry with paper towels if needed. Thoroughly rub 1 tsp of adobo seasoning over all sides of the chicken to ensure even flavor.
Sauté Chicken: Heat 2 tsp of olive oil in a large skillet over medium heat. Add the seasoned chicken and sauté until browned on each side, about 3 minutes per side.
Add Rice and Liquid: To the skillet with the chicken, add 10 oz saffron yellow rice, 2½ cups water, and 1 cube of tomato bouillon. Stir gently to combine all ingredients evenly.
Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20 to 25 minutes, or until the rice is fully cooked and liquid is absorbed. Check doneness towards the end.
Finish with Queso: When rice is cooked, add 3 oz white queso and 2 tbsp milk into the skillet. Fluff the mixture with a fork to combine the creamy cheese evenly with the rice and chicken.
Serve: Serve the Pollo Loco warm, making sure each serving has a good portion of chicken, saffron rice, and the cheesy sauce for a complete, hearty meal.

Notes

For extra flavor, marinate chicken in adobo seasoning for 30 minutes before cooking.
Use low-fat milk or cheese for a lighter version.
Ensure the skillet is tightly covered while simmering to cook rice evenly.
Adjust water quantity as needed depending on rice brand and cooking equipment.
Serve with fresh cilantro or lime wedges for added zest.

Keywords: Pollo Loco, Mexican Chicken, yellow rice, saffron rice, white queso, adobo chicken, skillet meal, easy Mexican recipe