Pollo Loco – Mexican Chicken and Rice with Queso

This recipe is simple to prepare and sure to become a favorite in your home.

Ingredients


2 tsp olive oil

1.5 lbs uncooked boneless skinless chicken breast, cut into small bite-size pieces

1 tsp Goya Adobo Seasoning

1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo)

1 cube Knorr Tomato Bouillon (optional)

2½ cups water

3 oz White Queso Dip

2 tbsp milk (skim, 1%, 2%, or whole all work)

Cooking spray

Instructions


If the chicken seems “wet,” pat it dry with a paper towel and then sprinkle with the

adobo seasoning and rub it in all over.


Heat oil in a large Dutch oven or non-stick large deep skillet with a tight-fitting lid over

medium heat. Add diced chicken breast and cook on one side for about 3 minutes and

then turn and continue to cook for a few minutes.


When the chicken is cooked and browned, add in the package of rice, crushed-up

tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a

simmer. Cover and let cook for at least 20 minutes before checking the rice for

doneness. It should be done between 20-25 minutes.


When rice is cooked, add in queso and milk then fluff all together with a fork. Serve warm!

Notes


Customize your Pollo Loco by adding toppings like diced tomatoes, sliced jalapeños, or

avocado for extra flavor and texture.

Prep Time: 5 mins


Cook Time: 25 mins

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