Description
Pollo Loco: Irresistibly Creamy Mexican Chicken and Rice is a rich and comforting dish featuring juicy seasoned chicken, saffron yellow rice, and a creamy queso sauce. Perfect for busy weeknights, it delivers bold Mexican-inspired flavor in every bite.
Ingredients
- 2 chicken breasts (or rotisserie chicken for quick prep)
- 1 tablespoon olive oil
- 2 tablespoons adobo seasoning
- 1 cup saffron yellow rice
- 1 cube tomato bouillon
- 1 cup water
- 1 cup white queso
- 1/2 cup milk
- Cilantro (optional for garnish)
- Lime wedges (optional for serving)
Instructions
- Pat chicken dry and season generously with adobo seasoning.
- Heat olive oil in a skillet over medium heat and sauté chicken for about 3 minutes per side until browned.
- Add saffron yellow rice, water, and crumbled tomato bouillon to the skillet. Stir well.
- Reduce heat to low, cover, and simmer for 20–25 minutes until rice is cooked and fluffy.
- Stir in white queso and milk off heat until creamy and smooth.
- Serve hot and garnish with cilantro and lime wedges if desired.
Notes
- Let the dish rest for 5–10 minutes to deepen flavor.
- Use rotisserie chicken to reduce cooking time.
- Store leftovers in the fridge for up to 3 days.
- Add jalapeños for extra heat if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican