Pollo Loco Mexican Chicken and Rice
Transport your taste buds to Mexico with this flavorful Pollo Loco Mexican Chicken and
Rice with Queso! Tender chicken, zesty Mexican spices, and creamy queso blanco come
together in this one-pot dish that’s as easy to make as it is delicious. Whether you’re
cooking for a weeknight dinner or a festive gathering, this dish is sure to impress!
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup long-grain white rice
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
1 cup shredded queso blanco or Monterey Jack cheese
Chopped fresh cilantro, for garnish
Lime wedges, for serving
Directions:
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced
onion, minced garlic, and diced bell pepper, and cook for 2-3 minutes until softened.
Add the bite-sized chicken pieces to the skillet, and cook until browned on all sides,
about 5-6 minutes.
Stir in the long-grain white rice, diced tomatoes (undrained), chicken broth, chili
powder, ground cumin, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 18-20 minutes,
or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, remove the skillet from the heat and sprinkle the shredded
queso blanco or Monterey Jack cheese over the top of the chicken and rice mixture.
Cover the skillet again and let it sit for a few minutes until the cheese is melted and
gooey.
Garnish the Pollo Loco Mexican Chicken and Rice with chopped fresh cilantro and serve
with lime wedges on the side for squeezing over the dish.
Enjoy this delicious one-pot meal bursting with Mexican flavors!
Prep Time: 10 minutes
Kcal: 350 per serving
