Pollo Loco Mexican Chicken and Rice with Queso Recipe

There’s something truly special about comfort food that feels both hearty and full of flavor — and the Pollo Loco Mexican Chicken and Rice with Queso Recipe hits that sweet spot perfectly. I absolutely love how this dish combines tender, juicy chicken with bright saffron-hued rice all melted together with creamy, dreamy queso. It’s quick to make but tastes like you spent hours on it, which makes it a total weeknight hero in my kitchen.

When I first tried this Pollo Loco Mexican Chicken and Rice with Queso Recipe, I was surprised by how seamlessly the queso dip adds a luscious creaminess, making the rice extra special without much fuss. You’ll find that it works wonderfully for family dinners, casual get-togethers, or anytime you want a dish that feels like a warm hug on a plate. Plus, the recipe is straightforward and forgiving — perfect if you’re juggling a busy schedule but still want to put something delicious on the table.

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Ingredients You’ll Need

The magic behind Pollo Loco Mexican Chicken and Rice with Queso Recipe lies in its straightforward ingredients that combine for a balanced, savory dish. I like using Vigo Saffron Yellow Rice for that authentic aroma and bright color, plus real queso dip for creaminess—both really elevate the flavors.

• Olive oil: Gives a light, fruity base for sautéing the chicken without overpowering the dish.
• Boneless skinless chicken breast: Cut into bite-sized pieces against the grain for tender bites every time.
• Goya Adobo Seasoning: Adds a perfect blend of spices that brings warmth and depth to the chicken.
• Vigo Saffron Yellow Rice: This saffron-infused rice is colorful and fragrant, making the dish vibrant and hearty.
• Knorr Tomato Bouillon cube (optional): Enhances the savory tomato flavor, but feel free to skip if you prefer less sodium.
• Water: The liquid needed to cook the rice to tender perfection.
• White queso dip: This is the star of the show for creaminess—choose fresh refrigerated queso if possible for best results.
• Milk (any fat percentage): Helps loosen the queso so it blends beautifully with the rice at the end.
• Cooking spray: Keeps your pan non-stick and helps with even cooking.

Variations

I love making this Pollo Loco Mexican Chicken and Rice with Queso Recipe my own by tweaking a few ingredients here and there. You’ll find that a little customization can keep this dish exciting no matter the season.

• Spice it up: Adding a few dashes of cayenne or a chopped jalapeño while cooking the chicken amps the heat for those who like things spicy—my husband swears by this!
• Use chicken thighs: If you want richer flavor and a bit more juiciness, swapping in boneless skinless thighs works great.
• Vegetarian twist: Try substituting the chicken with hearty mushrooms and vegetable broth for a meatless version that still has plenty of flavor.
• Cheese swaps: Can’t find white queso dip? Cream cheese mixed with a little shredded Monterey Jack makes a decent substitute.

How to Make Pollo Loco Mexican Chicken and Rice with Queso Recipe

Step 1: Prep Your Chicken Perfectly

First things first, pat your chicken pieces dry with a paper towel if they seem wet—that helps them brown nicely instead of steaming. Then sprinkle with the Goya Adobo Seasoning and give the pieces a good rub so every bite bursts with flavor. Cutting the chicken against the grain makes it tender, a neat trick I learned after some trial and error.

Step 2: Brown the Chicken

Heat olive oil in a large Dutch oven or a deep nonstick skillet over medium heat. Add your seasoned chicken pieces and let them cook undisturbed on one side for about 3 minutes to get a nice golden sear, then flip them for a few more minutes until cooked through and nicely browned. You want that color—it adds flavor and texture.

Step 3: Add Rice and Cook Together

Once the chicken is cooked, stir in the whole package of Vigo Saffron Yellow Rice along with the crushed-up Knorr Tomato Bouillon cube if you’re using it, then pour in 2½ cups of water. Stir everything until combined, then bring to a boil for a minute. Lower the heat to a simmer, cover with a tight-fitting lid, and let it cook undisturbed for about 20–25 minutes. Pro tip: If your lid has a steam vent, seal it with foil or tape—otherwise, the rice may stay crunchy, something I discovered from helpful readers!

Step 4: Stir in Queso and Milk, Then Fluff

When the rice is tender and the chicken flavors have fully melded, turn off the heat and add the white queso dip and milk. Stir gently and fluff everything up with a fork until the queso melts into a creamy sauce coating the rice and chicken evenly. Serve immediately and get ready for some serious compliments.

How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe

Garnishes

I like to top this Pollo Loco dish with fresh chopped cilantro and a squeeze of lime for a pop of brightness that balances the richness. Sometimes I add sliced avocado or a few pickled jalapeños for extra zing. These little touches add freshness and a bit of color, making the dish not just taste good but look inviting too.

Side Dishes

This recipe pairs beautifully with crisp green salads, grilled vegetables, or a simple side of black beans for some extra protein and fiber. I also love serving it alongside warm corn tortillas so everyone can scoop up the chicken and rice mixture for a fun, hands-on meal.

Creative Ways to Present

For a fun twist, I’ve served the Pollo Loco Mexican Chicken and Rice with Queso Recipe in colorful small bowls as part of a Mexican-themed dinner spread or used it as a filling inside crispy taco shells topped with salsa and lettuce. It also makes a fantastic filling for stuffed bell peppers – just spoon the mixture in, add a little extra cheese on top, and bake until bubbly.

Make Ahead and Storage

Storing Leftovers

Leftover Pollo Loco keeps well in an airtight container in the fridge for up to 3 days. I usually let it cool completely before sealing, which helps keep the moisture balanced and flavors intact. It’s a fantastic next-day lunch or easy dinner option.

Freezing

I’ve found freezing works decently for this dish, especially if you plan to enjoy it within a month. Portion it into freezer-safe containers or bags and thaw overnight in the fridge before reheating. The texture might be a little softer after freezing, but the flavors stay delicious.

Reheating

To reheat, I like warming the leftovers gently on the stove over low heat with a splash of milk or water to help loosen the queso and prevent drying out. Microwaving works too—just cover and heat in short bursts, stirring in between to maintain creaminess.

FAQs

Final Thoughts

I’ve made the Pollo Loco Mexican Chicken and Rice with Queso Recipe countless times, and it never fails to impress everyone at the table. It’s one of those dishes that feels like a family hug — comforting yet full of bright, enticing flavors. I really recommend you give it a try; once you discover how easy and tasty it is, it’ll become a staple in your rotation just like it has in mine!

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