Pollo Loco Mexican Chicken Recipe

When it comes to comfort food with a little twist of excitement, Pollo Loco Mexican Chicken with rice and queso has to be at the top of the list. It’s one of those dishes that looks fancy enough to impress but is actually super easy to make. Perfect for busy weeknights or casual weekend dinners, this recipe combines flavorful chicken, fluffy rice, and that irresistible cheesy queso that ties everything together beautifully. Let me walk you through how I make it at home, and trust me, you’ll love it as much as I do!

Why You’ll Love This Recipe

• Simple Ingredients: Most of what you need is probably already in your pantry.
• Quick to Prepare: You can have dinner ready in about 30 minutes.
• Family-Friendly: Kids and adults alike can’t resist the cheesy, flavorful goodness.
• Versatile: You can pair it with beans, a salad, or even tortilla chips for a little crunch.

Ingredients You’ll Need

For the Chicken:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil

For the Rice:

• 1 cup white rice
• 2 cups chicken broth
• 1 tsp olive oil
• 1 tsp garlic, minced
• ¼ cup onion, finely diced
• ¼ tsp salt

For the Queso:

• 1 cup shredded cheese (Monterey Jack or a Mexican blend works best)
• ½ cup milk or heavy cream
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Optional: A small pinch of cayenne for a hint of spice

How to Make Pollo Loco Mexican Chicken

Step 1: Season and Cook the Chicken

Start by mixing the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub this seasoning blend all over your chicken. Heat olive oil in a large skillet over medium heat, then add the chicken. Cook for about 6-7 minutes on each side, or until the chicken is fully cooked and golden. Once done, set it aside to rest while you prepare the rest of the dish.

Pro Tip: Slicing the chicken after it rests helps lock in the juices, so don’t rush it!

Step 2: Prepare the Rice

In the same skillet, add a little olive oil and sauté the garlic and onion until fragrant. Add the rice and stir it around for a minute to toast it lightly. Pour in the chicken broth and bring everything to a boil. Lower the heat, cover the skillet, and let the rice simmer for about 15 minutes, or until it’s tender and fluffy. Fluff it up with a fork before serving.

Time-Saving Tip: You can use pre-cooked rice if you’re in a hurry—just sauté it briefly with the garlic and onion for added flavor.

Step 3: Whip Up the Queso

While the rice is cooking, let’s get that queso ready. In a small saucepan, heat the milk or heavy cream over low heat. Gradually add the shredded cheese, stirring constantly until it’s melted and smooth. Stir in the garlic powder and onion powder for a little extra flavor. If you like a touch of heat, sprinkle in a pinch of cayenne.

Queso Hack: If the queso gets too thick, just add a splash more milk to loosen it up.

Step 4: Assemble and Serve

Now for the fun part! Start by spreading a generous helping of rice on each plate. Top it with slices of the seasoned chicken and then drizzle that creamy queso all over. Garnish with chopped cilantro, diced tomatoes, or even a squeeze of lime if you’re feeling fancy. Serve it up while everything is still warm and melty.

What to Serve with Pollo Loco

• Black Beans: A simple side of seasoned black beans complements this dish perfectly.
• Guacamole or Salsa: Add a cool, refreshing touch.
• Tortilla Chips: For scooping up any extra queso.
• Simple Green Salad: A fresh salad balances the richness of the dish.

Variations and Tips

• Make It Spicy: Add diced jalapeños to the queso or sprinkle chili flakes on the chicken.
• Switch the Protein: Swap the chicken for turkey or even grilled shrimp.
• Go Vegetarian: Use grilled vegetables instead of chicken and veggie broth for the rice.
• Prep Ahead: Season the chicken and make the queso in advance to save time.

Storing Leftovers

If you’re lucky enough to have leftovers, they’ll keep well in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop—just add a splash of water or milk to the queso to bring it back to its creamy consistency.

Final Thoughts

Pollo Loco Mexican Chicken with rice and queso is one of those meals that always gets rave reviews at my house. It’s flavorful, satisfying, and easy enough to whip up on a busy day. Plus, who can resist queso? Give this recipe a try, and don’t forget to share how it turns out. I’d love to hear your variations or tips to make it even better. Happy cooking!