Description
Pollo Loco – Mexican Chicken and Rice with Queso is a flavorful and comforting dish featuring tender seasoned chicken, saffron rice, and creamy white queso. A quick and satisfying dinner packed with Mexican-inspired flavors.
Ingredients
- 3 oz white queso
- 2 tsp olive oil
- 2 tbsp milk
- 1.5 lbs chicken breast
- 1 tsp adobo seasoning
- 10 oz saffron yellow rice
- 1 cube tomato bouillon
- 2½ cups water
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C) and lightly spray a baking dish with cooking spray.
- Season chicken breasts with adobo seasoning.
- In a skillet over medium heat, add olive oil and sear chicken until golden on both sides, about 3–4 minutes per side. Remove and set aside.
- In a saucepan, combine saffron yellow rice, tomato bouillon, and 2½ cups water. Cook according to package directions.
- Prepare queso by heating white queso with milk over low heat until smooth and creamy.
- Place cooked rice in the baking dish, top with seared chicken, and drizzle with queso.
- Bake uncovered for 20 minutes until chicken is fully cooked (165°F internal temperature).
- Serve hot, garnished with fresh cilantro or jalapeños if desired.
Notes
- You can substitute chicken thighs for chicken breast for extra juiciness.
- Adjust queso thickness by adding more milk if desired.
- Serve with tortillas or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican