Pollo Loco Mexican Chicken and Rice with Queso
Pollo Loco is a flavorful Mexican dish featuring tender chicken breast cooked with saffron yellow rice and creamy queso. This one-pot meal is easy to prepare and perfect for a weeknight dinner, offering a delightful combination of textures and tastes that will satisfy the whole family.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
- 3 oz White Queso Dip
- 2 tbsp milk
- 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 over medium heat. Add diced chicken breast and cook on one side for about 3 minutes, then turn and continue to cook for a few minutes.
- When the chicken is cooked and browned, add 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.
- When rice is cooked, add in queso and milk then fluff all together with a fork. Serve warm!
Nutrition
- Calories: 315
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg