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Pollo Loco Mexican Chicken and Rice with Queso

Pollo Loco – Mexican Chicken and Rice with Queso

This Pollo Loco–style Mexican Chicken and Rice with Queso is a one-pan comfort meal featuring seasoned chicken breasts simmered with saffron yellow rice and finished with creamy white queso. It’s simple, flavorful, and perfect for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast boneless, skinless
  • 1 teaspoon adobo seasoning
  • 2 teaspoons olive oil
  • 10 oz saffron yellow rice uncooked
  • 2 1/2 cups water
  • 1 cube tomato bouillon
  • 3 oz white queso
  • 2 tablespoons milk
  • cooking spray for skillet if needed

Method
 

  1. Pat the chicken breasts dry with paper towels. Season evenly on all sides with adobo seasoning.
  2. Heat olive oil in a large skillet over medium heat. Sauté the chicken for about 3 minutes per side until lightly browned.
  3. Add the saffron yellow rice, water, and tomato bouillon cube to the skillet. Stir gently to combine.
  4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until the rice is tender.
  5. Once the rice is cooked, add the white queso and milk. Fluff gently with a fork until creamy and well combined.
  6. Serve warm, making sure each portion includes chicken, rice, and queso.

Notes

You can adjust the creaminess by adding an extra splash of milk or queso. Garnish with cilantro or green onions if desired.