Name: Pollo Loco - Mexican Chicken and Rice with Queso
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 cup long-grain white rice; 2 cups chicken broth; 1 tablespoon butter; 1 cup corn kernels (fresh or frozen); 1/2 cup red bell pepper, diced; 1/4 cup cilantro, chopped; 1 cup queso blanco or queso dip; Lime wedges, for serving

Pollo Loco is a vibrant, flavorful Mexican-inspired dish featuring tender, marinated chicken served alongside seasoned rice and creamy queso sauce. I love how the zesty spices blend perfectly with the rich cheese and savory chicken, creating a satisfying and indulgent meal that’s perfect for any weeknight or casual gathering.

Ingredients

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup long-grain white rice

2 cups chicken broth

1 tablespoon butter

1 cup corn kernels (fresh or frozen)

1/2 cup red bell pepper, diced

1/4 cup cilantro, chopped

1 cup queso blanco or queso dip

Lime wedges, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a small bowl, I combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Then, I rub this spice mixture evenly over the chicken breasts.

I heat olive oil in a large skillet over medium-high heat and cook the chicken breasts for 6-7 minutes on each side until they’re golden brown and cooked through. After cooking, I remove the chicken from the pan and set it aside.

Using the same skillet, I melt butter over medium heat, then add the rice, stirring to coat it with butter. I cook the rice for 1-2 minutes before adding chicken broth. I bring the mixture to a boil, reduce heat to low, cover, and let the rice cook for about 18-20 minutes until tender and the liquid is absorbed.

While the rice cooks, I heat the corn and diced bell pepper in a separate pan over medium heat for 3-4 minutes until tender. I stir in the chopped cilantro.

Once the rice is ready, I fluff it with a fork and stir in the corn and bell pepper mixture.

I serve the rice in bowls, topped with sliced chicken and a generous drizzle of warm queso blanco. I like to garnish with extra cilantro and lime wedges for a fresh finish.

Servings and timing

This recipe serves 4 people comfortably.

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Variations

For extra heat, I sometimes add a pinch of cayenne pepper or chopped jalapeños to the spice rub.

To make it a one-pot meal, I cook the corn and bell peppers in the same skillet after removing the chicken, then stir them into the rice.

I’ve also tried swapping the chicken breasts for thighs for a juicier, richer flavor.

For a vegetarian twist, I replace the chicken with seasoned tofu or grilled portobello mushrooms and use vegetable broth.

Adding black beans to the rice mixture boosts protein and fiber, making it heartier.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the chicken and rice in a skillet over medium heat, adding a splash of chicken broth or water to keep the rice moist. The queso sauce reheats best separately in a microwave or on low heat in a small pan to avoid curdling. This dish also freezes well — I freeze portions without the queso sauce and add fresh queso when reheating.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you’ll need to increase the cooking time and the amount of liquid since brown rice takes longer to cook.

What can I use if I don’t have queso blanco?

If queso blanco isn’t available, a creamy Monterey Jack or a mild cheddar cheese sauce works well as a substitute.

Is there a way to make this recipe dairy-free?

Absolutely. You can skip the queso or use a dairy-free cheese alternative. Also, swap butter for olive oil when cooking the rice.

Can I prepare this dish ahead of time?

Yes, you can prepare the chicken and rice in advance and reheat before serving. I usually prepare the rice and chicken separately, then combine them right before serving with freshly warmed queso.

How spicy is this dish?

The spice level is mild to moderate, but you can adjust it by adding more chili powder or including fresh jalapeños if you like more heat.

Conclusion

I really enjoy making Pollo Loco because it’s packed with bold flavors but easy enough for a weeknight dinner. The combination of tender chicken, flavorful rice, and creamy queso creates a comforting meal that feels a little special. Whether I’m cooking for family or friends, this dish always impresses without a lot of fuss. I hope you’ll enjoy making and savoring this recipe as much as I do.

Recipe:

Pollo Loco – Mexican Chicken and Rice with Queso

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Author: Sophia
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Fat

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Description

Pollo Loco is a vibrant, flavorful Mexican-inspired dish featuring tender, marinated chicken served alongside seasoned rice and creamy queso sauce. This one-skillet meal balances zesty spices, buttery rice with veggies, and a rich cheese finish, perfect for any weeknight or casual gathering.

Instructions

In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over the chicken breasts.
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, melt butter over medium heat. Add rice and stir to coat with butter. Cook rice for 1-2 minutes.
Add chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 18-20 minutes until rice is tender and liquid is absorbed.
Meanwhile, heat corn and diced bell pepper in a separate pan over medium heat for 3-4 minutes until tender. Stir in chopped cilantro.
Once rice is cooked, fluff with a fork and stir in the corn and bell pepper mixture.
Serve rice in bowls topped with sliced chicken and a generous drizzle of warm queso blanco. Garnish with extra cilantro and lime wedges.