Pollo Loco – Mexican Chicken and Rice with Queso | Easy One-Pan Recipe

If you’re looking for a bold and flavor-packed Mexican-inspired dish, then Pollo Loco – Mexican Chicken and Rice with Queso is the perfect meal. This one-pan recipe combines tender, spiced chicken, perfectly cooked rice, melty cheese, and creamy queso into a dish that’s both comforting and satisfying. Whether you’re making a quick weeknight dinner or preparing a special meal for family and friends, this cheesy chicken and rice dish is sure to impress.

Why You’ll Love This Recipe

• Bursting with Flavor: A perfect blend of spices, queso, and tender chicken.
• One-Pan Wonder: Everything cooks in one skillet, making cleanup easy.
• Cheesy and Creamy: A mix of Monterey Jack and queso dip makes this dish irresistibly cheesy.
• Customizable: Adjust the spice level, swap the cheese, or add your favorite toppings.

Ingredients You’ll Need

Chicken:

• 2 large boneless, skinless chicken breasts – Juicy and flavorful when seasoned properly.
• 1 teaspoon chili powder – Adds a mild heat and smoky depth.
• 1 teaspoon cumin – A warm, earthy spice essential in Mexican cuisine.
• ½ teaspoon garlic powder – Brings rich flavor to the chicken.
• ½ teaspoon smoked paprika – Enhances the smokiness of the dish.
• ½ teaspoon salt – Enhances all the flavors.
• ¼ teaspoon black pepper – Balances out the seasoning.
• 1 tablespoon olive oil – Helps create a golden sear on the chicken.

Rice:

• 1 cup long-grain white rice – Absorbs all the delicious flavors.
• 2 cups chicken broth – Infuses the rice with richness.
• ½ teaspoon onion powder – Adds extra depth to the rice.
• 1 (10-ounce) can diced tomatoes with green chilies, drained – Adds zest and a slight kick.
• 1 cup shredded Monterey Jack cheese – Melts perfectly into the rice.
• 1 cup queso dip (store-bought or homemade) – The ultimate creamy, cheesy topping.
• ¼ cup chopped fresh cilantro (optional) – A fresh, vibrant garnish.

Step-by-Step Instructions

Step 1: Season and Cook the Chicken

1. Season the Chicken: Pat the chicken breasts dry and season both sides with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
2. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until they’re golden brown and fully cooked (internal temperature of 165°F (75°C)). Remove from the skillet and set aside.

Step 2: Cook the Rice

1. Toast the Rice: In the same skillet, add 1 cup long-grain white rice and cook for 1-2 minutes, stirring frequently until slightly golden.
2. Simmer the Rice: Pour in 2 cups of chicken broth and ½ teaspoon onion powder, stirring to combine. Bring to a simmer, then cover and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
3. Add Tomatoes and Cheese: Stir in the diced tomatoes with green chilies and 1 cup shredded Monterey Jack cheese until well combined.

Step 3: Assemble the Dish

1. Slice the Chicken: Cut the cooked chicken into thin strips or bite-sized pieces.
2. Top the Rice: Arrange the sliced chicken over the rice and drizzle with 1 cup queso dip.
3. Melt the Queso: Cover the skillet and let the queso warm up for 2-3 minutes.
4. Garnish and Serve: Sprinkle with fresh cilantro and serve hot!

Tips for the Best Pollo Loco

• Use freshly shredded cheese for the best melt.
• Don’t skip toasting the rice—it adds depth to the flavor.
• Make it spicy by using hot diced tomatoes with chilies or adding jalapeños.
• Use chicken thighs for a juicier alternative to chicken breasts.
• Pair with warm tortillas for a delicious taco-style meal.

Serving Suggestions

• Mexican Street Corn (Elote) – A perfect side with smoky, tangy flavors.
• Guacamole and Tortilla Chips – A fresh contrast to the rich, cheesy dish.
• Refried Beans – A hearty, classic side dish.
• Crispy Taco Shells – Turn this dish into tacos!

Frequently Asked Questions (FAQs)

1. Can I make this recipe with brown rice?

Yes! Brown rice takes longer to cook, so increase the cooking time to 25-30 minutes and add extra broth if needed.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

3. Can I use store-bought queso dip?

Absolutely! Store-bought queso works great, but you can also make your own by melting Velveeta with diced tomatoes and chilies.

4. Can I add vegetables?

Yes! Bell peppers, corn, or black beans make great additions to this dish.

5. Is this dish gluten-free?

Yes! Just make sure your queso dip and broth are certified gluten-free.

Conclusion

This Pollo Loco – Mexican Chicken and Rice with Queso is a cheesy, flavorful, and easy-to-make dish that’s perfect for any night of the week. Whether you’re looking for a quick one-pan meal, a comforting dinner, or a dish to impress your family, this recipe is guaranteed to be a hit. Try it today and enjoy the bold, cheesy goodness of this Mexican-inspired favorite!

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