Name: Pollo Loco Mexican Chicken and Rice with Queso Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tsp olive oil; 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces; 1 tsp Goya Adobo Seasoning; 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo); 1 cube Knorr Tomato Bouillon (optional); 2½ cups water; 3 oz White Queso Dip; 2 tbsp milk (skim, 1%, 2%, or whole); Cooking spray

There’s something incredibly comforting about a one-pot meal that brings bold flavors and creamy textures all in one bite. That’s exactly what you get with this Pollo Loco Mexican Chicken and Rice with Queso Recipe – it’s a flavorful journey that’s quick to make yet feels like a cozy celebration at your dinner table.

A white round plate with blue dotted edges holds a creamy, yellow-orange rice dish with visible chunks of beige chicken, topped with bits of green parsley. On the top left of the plate, there is a small portion of black beans. Behind the plate on a white marbled surface, there is a stack of golden-brown flatbread resting on brown paper. A silver fork is partly on the plate near the beans. The colors are warm and inviting, showcasing the soft and creamy texture of the main dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe
Top Tip
How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pollo Loco Mexican Chicken and Rice with Queso Recipe

Why You'll Love This Recipe

I honestly can’t say enough about how this Pollo Loco Mexican Chicken and Rice with Queso Recipe quickly became one of my go-to dishes. There’s something about the way the saffron yellow rice cooks together with tender chicken and melts into that luscious queso that makes every bite a delight. Plus, it’s so simple you can get it on the table even on busy weeknights.

Effortless One-Pot Magic: Everything cooks in one skillet or dutch oven, reducing your mess and fuss.
Unique Flavor Combo: The mixture of saffron rice, adobo-seasoned chicken, and creamy queso is irresistibly tasty.
Quick Cooking Time: You can whip this up in about 30 minutes, perfect for busy days.
Customizable to Your Taste: This recipe is super flexible whether you want it spicy, cheesy, or veggie-packed.

A close-up shot of a black plate filled with scrambled yellow eggs mixed with pieces of light brown cooked chicken, topped with small green herb pieces and drizzled with a light white sauce. A metal fork rests on the right side of the plate. In the background, a small white bowl with a creamy sauce and two yellow tortillas are visible, all set against a white marbled surface. A woman's hand is holding the edge of the plate on the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Pollo Loco Mexican Chicken and Rice with Queso Recipe is chosen to build layers of flavor and texture that come together beautifully. From the fragrant saffron rice base to the creamy queso finish, here’s why these ingredients make the recipe shine.

Flat lay of fresh boneless skinless chicken breast pieces, bright yellow uncooked saffron rice in a small white ceramic bowl, a small white bowl with golden olive oil, whole uncracked brown eggs nearby, a small white bowl filled with creamy white queso dip, a small white bowl containing skim milk, and a small white bowl holding a cube of tomato bouillon, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Choose boneless, skinless for quick cooking and easy bite-size pieces; cutting against the grain keeps it tender.
Olive oil: Provides a mild, healthy fat that browns the chicken perfectly without overpowering flavors.
Goya Adobo Seasoning: This classic seasoning adds that essential Mexican flavor punch, so don’t skip it!
Vigo Saffron Yellow Rice (Arroz Amarillo): This is the star rice for authentic color and taste; if you can only find a family-size pack, just weigh out the amount needed.
Knorr Tomato Bouillon cube (optional): Boosts depth and savory notes—great if you want richer flavor.
Water: Necessary for cooking the rice perfectly; the trick is keeping it covered tightly to trap steam.
White Queso Dip: Adds the creamy cheesy finish that makes this dish unique and irresistible.
Milk: Just a splash helps loosen the queso into a silky texture that coats the rice and chicken.
Cooking spray: Keeps the pan non-stick and ensures even browning without extra calories.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile the Pollo Loco Mexican Chicken and Rice with Queso Recipe is. I usually stick to the original but have swapped things around to suit my mood or what’s in the fridge—and you absolutely can too!

Spicy Kick: I’ve added diced jalapeños or a pinch of cayenne when cooking the chicken to turn up the heat. It gives a lively punch without overwhelming the whole dish.
Veggie Boost: Toss in some diced bell peppers, corn, or black beans right after browning the chicken for a heartier, colorful meal.
Cheese Swap: If you don’t have white queso dip, cream cheese or shredded Monterey Jack melts in beautifully too, just adjust the milk to keep that silky texture.

Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe

Step 1: Prep and Season Your Chicken

First, I make sure the chicken pieces are dry; if they feel “wet,” I pat them gently with a paper towel. This helps them brown better rather than steam in the pan. Then I sprinkle them evenly with the adobo seasoning, rubbing it in so every piece is flavorful—not just the surface.

Step 2: Brown the Chicken in Olive Oil

Heat the olive oil over medium heat in a large dutch oven or deep non-stick skillet. Add the chicken pieces in a single layer and let them cook undisturbed for about 3 minutes so they develop a nice sear. Then flip and cook for another few minutes until golden and mostly cooked through.

Step 3: Add Rice, Seasoning, and Water

Next, stir in the saffron yellow rice, crumble in the tomato bouillon cube if you’re using it, and pour the water over everything. Stir just to combine, then bring the mixture to a boil for about a minute. That moment helps the flavors start to meld.

Step 4: Simmer Covered Until Rice is Tender

Reduce the heat to low, cover the pot tightly, and let it cook for 20-25 minutes. Here’s a crucial tip: make sure your pot cover doesn’t have a steam vent hole because escaping steam will leave your rice undercooked and crunchy. If your lid does have a hole, covering it with foil or tape will help retain the moisture perfectly.

Step 5: Stir in Queso and Milk, Then Serve

Once the rice is tender and the water fully absorbed, add the white queso dip and milk. Gently fluff everything with a fork to combine the creamy cheese throughout the rice and chicken. Serve warm and enjoy that melty, dreamy finish!

Top Tip

Through making this Pollo Loco Mexican Chicken and Rice with Queso Recipe a handful of times, I’ve learned some little nuggets that take this dish from good to great. Paying attention to these makes a world of difference when you want perfectly cooked rice and tender chicken.

Dry Your Chicken Well: Moisture on the chicken strips causes steaming instead of browning, which really limits flavor.
Cover That Pot Tight: A vent hole can sabotage your rice’s texture; if you spot a hole, seal it temporarily to trap steam fully.
Cut Against the Grain: This small step keeps chicken pieces tender rather than chewy—trust me, it’s worth the extra second.
Don’t Skip the Rest Time: Let the rice sit covered for a few minutes after cooking if you want even fluffier grains.

How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe

Mexican Chicken and Rice - Serving Suggestion

Garnishes

I usually top mine with freshly chopped cilantro and a squeeze of lime juice—it brightens the whole dish and adds a little fresh zing. Thin slices of avocado or a sprinkle of diced tomatoes also work beautifully if you want extra color and creaminess.

Side Dishes

Simple sides are best here. I often serve with a crisp green salad or some roasted vegetables to keep things balanced. Warm corn tortillas make a fun accompaniment too, letting you make mini tacos out of the chicken and rice.

Creative Ways to Present

For special dinners, I like to serve this in small cast-iron skillets or brightly colored bowls, scattering a bit of extra queso melted on top. It feels festive and invites everyone to dig in directly from their own serving dish.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. It keeps well for about 3-4 days. Just make sure to cool it to room temperature before sealing it to maintain texture.

Freezing

This recipe freezes nicely if you want to prep ahead. Portion it out into freezer-safe containers and thaw overnight in the fridge before reheating. Remember cheese textures might change a bit, but the flavor stays amazing.

Reheating

I typically reheat leftovers gently on the stovetop with a splash of water or milk to bring back creaminess and prevent drying out. The microwave works too—just cover it so the heat circulates evenly.

Frequently Asked Questions:

Can I use brown rice instead of yellow rice in this recipe?

You can swap in brown rice, but since it has a longer cooking time and different water ratio, you’ll need to adjust both cooking time and liquid amounts accordingly. I recommend cooking brown rice separately and combining it with the chicken and queso after for best results.

What if I don’t have Knorr Tomato Bouillon?

No worries! The Knorr Tomato Bouillon cube adds extra depth but isn’t essential. You can either increase the seasoning slightly or add a splash of tomato sauce or paste to deepen the flavor. Just adjust salt to taste.

Why did my rice turn out crunchy no matter what?

This is a common issue if your skillet or pot lid has a small steam vent hole. When steam escapes, the rice doesn’t cook through properly. Covering that hole with foil or tape traps the moisture and helps cook the rice fully. Avoid adding extra water, as that usually won’t fix the texture.

Can I use a different cheese instead of white queso dip?

Absolutely! While white queso dip melts perfectly for this recipe’s creamy texture, alternatives like cream cheese, Monterey Jack, or even Velveeta can work. Just adjust the milk slightly to keep the consistency smooth and creamy.

Final Thoughts

This Pollo Loco Mexican Chicken and Rice with Queso Recipe is truly one of those comfort meals that feels special without the hassle. I love how it fills the kitchen with warm aromas and brings people together around the table. I hope you enjoy making it as much as I do—they’ll be asking for seconds, guaranteed!