Pollo Loco - Mexican Chicken and Rice with Queso

This vibrant Pollo Loco combines tender chicken with saffron-infused rice and creamy queso for a Mexican-inspired feast that transforms ordinary chicken into something extraordinary. The dish came to life in my kitchen during a particularly busy weeknight when I needed something flavorful but uncomplicated.

I discovered this recipe while experimenting with leftover queso from taco night. My family now requests it at least twice a month, especially my teenage son who claims it rivals his favorite restaurant version.

Ingredients

• Chicken breast: Provides lean protein and becomes incredibly tender when cooked with the rice
• Adobo seasoning: Delivers authentic Mexican flavor with its blend of garlic, oregano, and pepper
• Saffron yellow rice: Adds gorgeous color and subtle floral notes throughout the dish
• Tomato bouillon cube: Intensifies the savory profile and complements the saffron perfectly
• White queso: Creates a creamy texture that binds everything together beautifully
• Milk: Helps thin the queso to the ideal consistency without diluting flavor
• Olive oil: Ensures the chicken develops a golden crust before simmering
• Water: Allows the rice to cook properly while capturing all the developing flavors

Step-by-Step Instructions

Prepare the Chicken:

Season chicken breasts thoroughly with adobo seasoning, making sure to cover all sides. The seasoning should form a light coating that will infuse the meat during cooking. Pat the chicken dry first to ensure the seasoning adheres properly and creates a better crust when cooking.

Create the Foundation:

Heat olive oil in a large skillet over medium heat until it shimmers slightly. Add the seasoned chicken breasts and cook until they develop a rich golden brown color, about 3 minutes per side. This browning creates a flavor base for the entire dish.

Build the Rice Layer:

Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the partially cooked chicken. Stir gently to ensure the rice is evenly distributed and the bouillon begins dissolving. This allows the rice to absorb the chicken and spice flavors as it cooks.

Simmer to Perfection:

Bring the mixture to a boil, then immediately reduce to low heat. Cover the skillet with a tight-fitting lid and allow everything to simmer for 20-25 minutes. The chicken will continue cooking while the rice absorbs the liquid and becomes tender. Check occasionally to ensure the rice isn't sticking.

Create the Creamy Finish:

When the rice is fully cooked and has absorbed most of the liquid, add the white queso and milk to the skillet. The residual heat will melt the queso, creating a creamy sauce that coats the rice and chicken. Gently fluff with a fork to incorporate all ingredients without mashing the rice.

My absolute favorite element of this dish is how the tomato bouillon cube elevates the entire flavor profile. I discovered this trick from my Mexican neighbor who insists this simple addition makes all the difference between a good rice dish and an exceptional one.

Make Ahead Magic

This Pollo Loco can be prepared up to two days in advance and stored in the refrigerator. The flavors actually intensify overnight, making it perfect for meal prep. When reheating, add a splash of chicken broth or water to maintain moisture and prevent the rice from drying out. Warm gently over medium-low heat until heated through.

Ingredient Swaps Without Sacrifice

No white queso available? Substitute with a blend of cream cheese and shredded monterey jack for a similar creamy texture. Short on time? Use rotisserie chicken shredded into bite-sized pieces added during the last 5 minutes of cooking. For a spicier version, mix in a tablespoon of diced jalapeños or a teaspoon of chipotle powder with the adobo seasoning.

Serving Suggestions

Serve this Pollo Loco alongside a simple avocado and lime salad for a complete meal. The cool creaminess of avocado beautifully balances the savory spiced chicken and rice. For a more festive presentation, top each portion with fresh cilantro, a squeeze of lime, and a dollop of sour cream. This dish pairs wonderfully with a light Mexican lager or a crisp white wine like Sauvignon Blanc.

This recipe transforms pantry staples into something truly unforgettable, charming even the pickiest of eaters.