Pollo Loco, which translates to “Crazy Chicken,” is a delicious Mexican-inspired dish that brings together juicy, seasoned chicken, fluffy rice, and a creamy queso topping. This recipe is perfect for those who love flavorful, comforting meals that are easy to prepare yet taste like they came from a restaurant. The combination of spices, tender chicken, and cheesy goodness makes this a family favorite. Whether you’re cooking for a busy weeknight dinner or a weekend gathering, this dish will surely impress.
Ingredients:
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tsp taco seasoning
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup queso blanco (or any melted white cheese)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- Fresh cilantro for garnish
- Salt and pepper to taste
Preparation:
Step 1: Season the chicken breasts generously with taco seasoning, salt, and pepper. This will give the chicken a flavorful crust when cooked.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-8 minutes per side, or until they are golden brown and fully cooked. The internal temperature of the chicken should reach 165°F (75°C). Once done, remove the chicken from the skillet and set it aside.
Step 3: In the same skillet (to retain all the flavorful bits), add the rice, chicken broth, and diced tomatoes with green chilies. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid. Make sure to stir occasionally to prevent the rice from sticking.
Step 4: While the rice is cooking, prepare the queso sauce. In a small saucepan, combine the queso blanco and shredded cheddar cheese. Melt the cheeses over low heat, stirring frequently to ensure a smooth and creamy consistency. Once melted, remove from heat.
Step 5: To assemble the dish, place a generous serving of the cooked rice onto a plate. Top it with one of the cooked chicken breasts. Drizzle the warm, melted queso sauce over the chicken and rice, allowing it to spread and coat everything. Add a dollop of sour cream on top for extra creaminess.
COOKING Note:
- Use a non-stick skillet to make sure the chicken cooks evenly without sticking.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the taco seasoning or sprinkle sliced jalapeños on top before serving.
- For an extra burst of flavor, squeeze a bit of lime juice over the chicken before serving.
Serving Suggestions:
- Serve this dish with a side of avocado slices or guacamole to add creaminess and balance the spice.
- Fresh salsa or pico de gallo can also be served alongside for a refreshing burst of flavor.
- A side of Mexican street corn (Elote) pairs wonderfully with this dish.
- To complete the meal, serve with a light, zesty salad with a lime vinaigrette dressing.
Tips:
- To make the chicken extra juicy, you can marinate it in the taco seasoning and olive oil for 30 minutes before cooking.
- If you’re short on time, use pre-cooked rotisserie chicken instead. Simply shred it and mix it with the taco seasoning.
- Substitute brown rice for white rice if you prefer a healthier option. Just adjust the cooking time, as brown rice takes longer to cook.
- If you don’t have queso blanco, you can use any white melting cheese, such as Monterey Jack or mozzarella.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (per serving):
- Calories: 550 kcal
- Protein: 35g
- Sodium: 950mg
FAQs:
Q1: Can I make this recipe ahead of time?
Yes, you can prepare the chicken and rice ahead of time and store them separately in the refrigerator. When ready to serve, reheat the chicken and rice, then melt the queso and assemble the dish.
Q2: What type of cheese works best for this recipe?
Queso blanco is recommended for its smooth, creamy texture and mild flavor. However, any good melting cheese, such as Monterey Jack or mozzarella, can be used.
Q3: Can I use different types of rice?
Yes, you can use brown rice, basmati, or jasmine rice. Just adjust the cooking time accordingly. Brown rice, for example, will take longer to cook than white rice.
Q4: How can I make the dish spicier?
You can add extra spice by incorporating diced jalapeños or a dash of hot sauce to the queso sauce. You can also increase the amount of taco seasoning on the chicken.
Conclusion
Pollo Loco Mexican Chicken and Rice with Queso is a delightful dish that brings together the vibrant flavors of Mexican cuisine. The tender, seasoned chicken pairs perfectly with the fluffy, flavorful rice, while the creamy queso adds a luscious, cheesy touch. It’s an easy, one-pan meal that’s perfect for family dinners or gatherings with friends. The dish’s simplicity and rich taste make it an instant favorite, and it can be easily customized to suit your spice level or cheese preferences. Give it a try, and enjoy the burst of Mexican flavors on your plate!
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Pollo Loco Mexican Chicken and Rice with Queso Recipe – Easy & Flavorful
- Total Time: 35 minutes
Ingredients
Ingredients:
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tsp taco seasoning
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup queso blanco (or any melted white cheese)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
Preparation:
Step 1: Season the chicken breasts generously with taco seasoning, salt, and pepper. This will give the chicken a flavorful crust when cooked.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-8 minutes per side, or until they are golden brown and fully cooked. The internal temperature of the chicken should reach 165°F (75°C). Once done, remove the chicken from the skillet and set it aside.
Step 3: In the same skillet (to retain all the flavorful bits), add the rice, chicken broth, and diced tomatoes with green chilies. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid. Make sure to stir occasionally to prevent the rice from sticking.
Step 4: While the rice is cooking, prepare the queso sauce. In a small saucepan, combine the queso blanco and shredded cheddar cheese. Melt the cheeses over low heat, stirring frequently to ensure a smooth and creamy consistency. Once melted, remove from heat.
Step 5: To assemble the dish, place a generous serving of the cooked rice onto a plate. Top it with one of the cooked chicken breasts. Drizzle the warm, melted queso sauce over the chicken and rice, allowing it to spread and coat everything. Add a dollop of sour cream on top for extra creaminess.
Notes
COOKING Note:
- Use a non-stick skillet to make sure the chicken cooks evenly without sticking.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the taco seasoning or sprinkle sliced jalapeños on top before serving.
- For an extra burst of flavor, squeeze a bit of lime juice over the chicken before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 550 kcal
- Sodium: 950mg
- Protein: 35g