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Pollo Loco Mexican Chicken and Rice with Queso

Pollo Loco Mexican Chicken and Rice with Queso Bliss

Experience the vibrant flavors of Pollo Loco Mexican Chicken and Rice with Queso in this one-pot wonder, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless, Skinless Chicken Breasts Substitutions: Feel free to use chicken thighs for additional moisture.
  • 2 tablespoons Vegetable Oil Substitutions: Olive oil or canola oil will work well too.
For the Spices
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • to taste Salt
  • to taste Pepper
For the Rice Dish
  • 1 cup Long-Grain White Rice Substitutions: Brown rice can be a great alternative; just adjust the cooking time and increase liquid.
  • 2 cups Chicken Broth
  • 1 can Diced Tomatoes with Green Chilies
  • 1 cup Frozen Corn
  • 1 can Black Beans
For Toppings
  • 2 cups Queso Blanco Substitutions: Use Monterey Jack or mozzarella for a different flavor profile.
  • 0.5 cup Fresh Cilantro
  • 2 pieces Lime Wedges

Equipment

  • oven-safe skillet
  • Small Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Combine ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.
  3. Rub the spice mixture evenly over the chicken breasts.
  4. Sear the chicken breasts in vegetable oil for 2–3 minutes on each side until golden brown.
  5. Toast the long-grain white rice in the same skillet for about 3–4 minutes until light golden.
  6. Stir in the chicken broth, diced tomatoes with green chilies, frozen corn, and black beans into the toasted rice.
  7. Return the seared chicken breasts to the skillet, pressing them gently into the rice mixture.
  8. Cover and bake in the oven for 25–30 minutes until the chicken is cooked through and the rice is tender.
  9. Sprinkle shredded queso blanco over the dish and return to the oven for an additional 5 minutes.
  10. Garnish with fresh cilantro and serve with lime wedges.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 62gProtein: 36gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 900mgPotassium: 700mgFiber: 8gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 3.5mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of broth to keep the rice moist.

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