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
