Can I use chicken thighs instead of chicken breast in this recipe?

Absolutely! Chicken thighs are a great alternative if you prefer juicier, more flavorful meat. Just adjust the cooking time slightly to ensure they’re cooked through, and cut them into bite-sized pieces just like the breast.

My rice always turns out crunchy even after cooking—how can I fix this?

This is usually caused by a lid with a steam vent that lets moisture escape. Make sure your pot lid is tight-fitting without vents, or cover the vent hole with foil to trap steam. This way, the rice cooks evenly and becomes tender without extra water or time needed.

Can I make this recipe dairy-free or vegan?

To make it dairy-free, substitute the white queso dip with a plant-based cheese sauce and use a dairy-free milk alternative. For a vegan version, replace the chicken with seasoned tofu or vegetables and use vegan queso and plant-based milk. Keep in mind the texture and flavor will vary but it’s still delicious!

What can I serve alongside Pollo Loco Mexican Chicken and Rice with Queso Recipe?

This dish pairs beautifully with fresh garnishes like cilantro and lime, Mexican street corn salad, beans, or a crisp green salad. For something heartier, warm tortillas or chips with salsa and guacamole are great companions.

Mexican Chicken and Rice with Queso: Flavorful Comfort Food

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 all work); Cooking spray

There’s something truly comforting about the blend of tender chicken, vibrant saffron rice, and creamy queso melting into every bite. That’s exactly why I can’t recommend the Pollo Loco Mexican Chicken and Rice with Queso Recipe enough—it’s a flavor-packed, simple dish that feels like a warm hug on a plate.

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

From the first time I made the Pollo Loco Mexican Chicken and Rice with Queso Recipe, I was hooked. It brings together bold, authentic Mexican flavors with creamy queso that keeps the dish comforting and approachable for weeknight dinners or casual gatherings alike.

Simple ingredients, bold flavor: You don’t need a pantry full of exotic items to enjoy this dish—just a few staples that come together magically.
One-pot convenience: This recipe cooks mostly in one pot, which means less cleanup and more time to enjoy your meal.
Perfect balance of textures: Juicy chicken, fluffy saffron rice, and smooth queso create a meal that’s never boring.
Customizable and forgiving: You can tweak seasonings and add your favorites to easily make it your own.

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 plays a role in building that vibrant, satisfying flavor palette. I’ve paired some tips to make sure each one shines when you cook your Pollo Loco Mexican Chicken and Rice with Queso Recipe.

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

Olive oil: Adds a subtle richness and helps brown the chicken for flavor depth.
Boneless skinless chicken breast: Lean and tender, perfect cut small to cook evenly and quickly.
Goya Adobo Seasoning: Classic Mexican flavor with garlic, oregano, and citrus notes—key to that authentic taste.
Vigo Saffron Yellow Rice: Brings bright color and a slightly floral, aromatic background—try to source the 10-ounce package to match the recipe exactly.
Knorr Tomato Bouillon cube: Optional but highly recommended for adding concentrated tomato-umami and boosting flavor complexity.
Water: Needed to cook the rice properly; trust the quantity for the best texture.
White Queso Dip: Creamy and melty, this is the star that makes the rice irresistibly luscious.
Milk: Helps thin the queso just enough so it blends smoothly without losing creaminess.
Cooking spray: Useful for prepping your pan so nothing sticks.

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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

This recipe is a perfect canvas for your culinary creativity. Personally, I love adding a little extra heat or tossing in some fresh veggies to brighten things up.

Variation: I’ve sometimes swapped chicken breast for thighs when I’m craving juicier meat—just adjust the cooking time slightly.
Spice it up: Adding a diced jalapeño with the chicken gives the dish a lively kick without overpowering the creamy queso.
Veggie boost: Stirring in chopped bell peppers or zucchini near the end adds freshness and makes it a complete meal in one pot.

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

Step 1: Prep and Season Your Chicken

The first step that sets the tone is prepping your chicken right. I always make sure my chicken pieces are evenly bite-sized, cutting against the grain to keep them tender. If the chicken feels a bit wet, pat it dry with paper towels—that helps the seasoning stick and promotes better browning. Then sprinkle with the Goya Adobo seasoning and rub it all over so each piece bursts with flavor.

Step 2: Sear the Chicken To Perfection

Heat olive oil in a large Dutch oven or a deep non-stick skillet over medium heat. When the oil shimmers, add the diced chicken in a single layer. Resist the urge to stir right away; let it cook undisturbed for about 3 minutes to develop a nice golden crust. Then, flip and cook a few more minutes until browned and cooked through. This sear adds so much depth to the final dish.

Step 3: Add Rice, Bouillon, and Water

Once the chicken is ready, stir in the entire package of saffron rice and crumble in the Knorr tomato bouillon cube if you’re using it. Pour in 2½ cups of water, give everything a good stir to combine, and bring it up to a boil. This is where the magic happens as the rice starts soaking up all those wonderful flavors.

Step 4: Simmer and Let It Cook

Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid. I can’t emphasize enough how important it is to have a good seal here—some lids have vents that can cause the rice to come out crunchy despite extra cooking time. If your lid has a vent hole, try covering it with foil for a better seal. Let it simmer gently for about 20 to 25 minutes. Resist the urge to peek too often; patience in this step results in tender, fluffy rice.

Step 5: Stir in Queso and Milk

Once your rice is perfectly cooked, stir in the white queso dip and milk. The queso melts into the rice, creating a creamy, decadent finish. Fluff everything together gently with a fork to keep the grains light but evenly coated in cheesy goodness. Serve immediately while warm for the best experience.

Top Tip

Over the years, I’ve learned a few things that make all the difference when making the Pollo Loco Mexican Chicken and Rice with Queso Recipe. These tips have saved me from undercooked rice and helped me nail the creamy texture every time.

Lid Matters: If your pot’s lid has a steam vent hole, cover it tightly with aluminum foil to trap the steam and cook the rice properly.
Pat Dry Your Chicken: Wet chicken steams instead of sears, so make sure to pat it dry to get that golden-brown crust.
Cut Against the Grain: Helps keep chicken pieces tender and easier to chew—especially important when cutting bite-sized pieces.
Use the Right Cheese: White queso dip melts smoothly and keeps the rice creamy without clumping—don’t substitute with block cheese unless you melt it down first.

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

Mexican Chicken and Rice - Serving Suggestion

Garnishes

I like to top my Pollo Loco with fresh cilantro and a squeeze of lime—this adds a burst of brightness that balances the richness of queso. Sometimes a few sliced green onions or a dollop of sour cream finish it off nicely, adding layers of flavor and freshness.

Side Dishes

This recipe is hearty enough to stand on its own, but I love pairing it with a simple Mexican street corn (elote) salad or a light jicama and orange slaw to add contrast and crunch.

Creative Ways to Present

For special occasions, try serving the Pollo Loco in colorful individual mini cast iron skillets or small terra cotta dishes. It’s fun and festive, plus everyone gets their own creamy, cheesy serving that's perfectly warm.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. The rice tends to firm up when cold, so I find adding a splash of milk or water when reheating helps bring back that creamy texture.

Freezing

Freezing works well if you want to prep in advance. Portion it out and freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop or microwave, adding a bit of milk to keep it creamy.

Reheating

I prefer reheating on the stovetop over low heat, stirring occasionally. Adding a splash of milk or water prevents the rice from drying out and helps melt the queso back into a smooth finish. Microwaving works, but watch it carefully to avoid hotspots.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way