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

Description

Pollo Loco is a flavorful Mexican chicken and rice dish featuring tender bite-sized chicken pieces cooked with saffron yellow rice and a creamy white queso dip, making it a comforting and satisfying meal perfect for dinner.

Ingredients

Scale

Chicken and Seasoning

2 tsp olive oil
1.5 lbs uncooked boneless skinless chicken breast, cut into small bite size pieces
1 tsp Goya Adobo Seasoning

Rice and Broth

1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
1 cube Knorr Tomato Bouillon (optional)
2½ cups water

Queso Mixture

3 oz White Queso Dip
2 tbsp milk (skim, 1%, 2%, or whole all work)

Other

Cooking spray

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Instructions

Prepare Chicken: If the chicken pieces seem wet, pat them dry with a paper towel. Sprinkle the chicken evenly with the Goya Adobo Seasoning and rub it in all over to ensure full flavor.
Cook Chicken: Heat 2 teaspoons of olive oil in a large dutch oven or non-stick deep skillet with a tight-fitting lid over medium heat. Add the diced chicken pieces and cook on one side for about 3 minutes until browned, then turn and continue to cook until the chicken is cooked through and browned on all sides.
Add Rice and Broth: Once the chicken is cooked, add the package of saffron yellow rice, the crushed Knorr tomato bouillon cube if using, and 2½ cups of water. Stir well and bring to a boil for one minute.
Simmer Rice: Reduce the heat to a low simmer and cover the pot with the tight-fitting lid. Let the mixture cook for at least 20 minutes before checking for doneness. The rice should be tender and fully cooked by 25 minutes. Note that a lid without a steam vent is crucial to avoid crunchy rice.
Add Queso and Milk: When the rice is fully cooked, stir in the white queso dip and the milk. Fluff the mixture gently with a fork to combine all ingredients and create a creamy texture.
Serve: Serve the Pollo Loco warm, ideally in portions of about 1.5 cups each for best nutritional balance.

Notes

Check that your lid does not have a steam vent hole. If it does, cover it with foil or tape to ensure proper rice cooking.
Cut chicken pieces against the grain for a more tender bite.
Skim milk or any milk variety can be used in the queso mixture depending on preference.
Adjust seasoning and water as needed depending on the rice brand or package size if different from 10 oz.
Serving size is about 1.5 cups per person.

Nutrition

Serving Size: 1.5 cups
Calories: 369 kcal
Sugar: 1 g
Sodium: 1000 mg
Fat: 5.8 g
Saturated Fat: 1.2 g
Unsaturated Fat: 4.6 g
Trans Fat: 0 g
Carbohydrates: 43.3 g
Fiber: 0 g
Protein: 34 g
Cholesterol: 0 mg