Pollo Loco – Mexican Chicken and Rice with Queso (Quick & Creamy!)

Pollo Loco – Mexican Chicken and Rice with Queso is your new go-to dinner when you’re tired, hungry, and this close to calling for takeout. This easy, flavor-packed one-skillet wonder checks all the boxes: juicy chicken, boldly seasoned rice, and that dreamy drizzle of melty white queso. It’s basically comfort food in a skillet, with a little fiesta flair.

Whether your picky eaters side-eye anything green or you’re just looking for something hearty and satisfying after a long day, this dish won’t disappoint. What’s even better? It’s done in 40 minutes flat—because we both know no one has time to hover over the stove for hours. And let’s be honest, anything that combines chicken, cheese, and rice into one happy bite deserves a permanent spot on your weeknight menu. Craving Mexican flavor without the fuss? Pollo Loco delivers—hot, creamy, and irresistibly cheesy.

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What is Pollo Loco – Mexican Chicken and Rice with Queso?

Pollo Loco – Mexican Chicken and Rice with Queso is a warm, cheesy hug in dinner form. It’s inspired by the crowd-favorite Tex-Mex combo you’d find at your local Mexican joint: seasoned chicken cooked right into saffron yellow rice, all topped with a velvety white queso. “Pollo Loco” translates to “crazy chicken,” but there’s nothing chaotic about how this dish comes together. It’s a skillet meal that brings together bold adobo seasoning, creamy queso sauce, and deeply savory rice all in one pan.

It’s budget-friendly, satisfying, and somehow always feels a little indulgent—without being over the top. What makes this recipe even better is that it’s practical for busy nights and customizable for your crew. Need more protein? Toss in black beans. Want more kick? Jalapeños are your friend. It’s that balance of simple ingredients and big flavor that makes this Pollo Loco recipe a repeat dinner star.

Reasons to Try Pollo Loco – Mexican Chicken and Rice with Queso

There’s a reason Pollo Loco is the dish people request again and again. First, it’s got that triple-threat combo: seasoned chicken, tender rice, and creamy queso. You can’t go wrong with those basics. But it’s more than just flavor—it’s the easy that makes this one a keeper. We’re talking one skillet, 40 minutes, and no long ingredient list to decode.

Plus, cleanup? A breeze. It’s also a solid family dinner pick. Got a picky eater? This one’s mild, cheesy, and comforting enough to pass the kid test (and you can sneak in veggies if you’re feeling brave). It’s perfect for meal prep or a cozy dinner when you’re just not in the mood to cook anything fancy. Bonus: It scales well for guests, so go ahead and make it for your next casual get-together. Pair it with margaritas, and suddenly it’s a party.

Ingredients Needed to Make Pollo Loco – Mexican Chicken and Rice with Queso

• 1.5 lbs chicken breast
• 1 tsp adobo seasoning
• 2 tsp olive oil
• Cooking spray
• 10 oz saffron yellow rice
• 2½ cups water
• 1 cube tomato bouillon
• 3 oz white queso
• 2 tbsp milk

Optional garnishes: chopped cilantro, lime wedges

Instructions to Make Pollo Loco – Mexican Chicken and Rice with Queso

Ready to bring bold, comforting flavor to your dinner table? Here’s your step-by-step guide to making Pollo Loco – Mexican Chicken and Rice with Queso, from seasoning the chicken to melting that dreamy queso into the rice. Each step includes helpful tips and internal links so you can feel confident no matter your cooking experience.

Step 1: Season the Chicken Like a Pro

Start by patting your chicken breasts dry with paper towels. This isn’t just some fancy cooking habit—it actually helps the seasoning stick and gives your chicken that gorgeous golden crust during searing. Once they’re dry, sprinkle 1 teaspoon of adobo seasoning evenly over all sides. Use your hands to really rub it in—like you’re giving the chicken a quick spa treatment.

Pro Tip: Not sure where to find adobo or want a DIY version? Check out our guide on easy seasoning swaps for busy cooks that can help you mix a simple adobo-style blend using pantry staples.

Step 2: Sear the Chicken for Maximum Flavor

Heat 2 teaspoons of olive oil in a large skillet over medium heat. Once hot, add your seasoned chicken breasts. Sear for about 3 minutes on each side until they’re lightly browned. You’re not fully cooking them yet—just creating that flavorful outer layer that locks in juiciness.

While the chicken is searing, go ahead and spray a little cooking spray around the pan’s edge to prevent sticking later. This step gives you that golden texture while keeping cleanup easy.

Step 3: Add the Rice and Simmer

Now it’s time to layer in the flavor. Add your 10 ounces of saffron yellow rice right into the skillet. Then pour in 2½ cups of water and drop in 1 cube of tomato bouillon. Give it all a gentle stir to dissolve the bouillon and mix the rice evenly around the chicken.

Bring the whole thing to a boil—this usually takes about 2 to 3 minutes. Once it’s bubbling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 20–25 minutes. The chicken finishes cooking during this time, and the rice absorbs all the juicy goodness.

Need a dinner that cooks while you multitask? Browse our slow cooker favorites if you love hands-off recipes with similar cozy vibes.

Step 4: Check the Rice and Stir in the Queso

Once the timer’s up, peek under the lid. If the rice is tender and the liquid’s absorbed, you’re ready for the best part: the queso. Add 3 ounces of white queso and 2 tablespoons of milk directly into the skillet. Use a fork—not a spoon—to fluff everything together gently. The fork helps keep the rice light and fluffy while mixing in that creamy cheese.

Hot Tip: If your queso is on the thicker side, warm it separately before adding. It blends better that way and won’t clump.

Step 5: Garnish and Serve with Confidence

Now’s the moment to make it shine. Spoon generous servings of rice and chicken onto plates, making sure each one gets a bit of everything. For a fresh finishing touch, sprinkle on chopped cilantro or give each plate a squeeze of lime juice.

And if you’re feeding a crowd or want to turn this into a burrito bowl situation, consider pairing it with a side of Mexican-inspired toppings like avocado slices, sour cream, or black beans.

What to Serve with Pollo Loco – Mexican Chicken and Rice with Queso

Pollo Loco already feels like a complete meal, but if you’re in the mood to round it out, you’ve got options. A side of black beans or pinto beans is a no-brainer—protein-packed and perfect for soaking up that queso.

Want something fresh to balance the richness? A crisp green salad with lime vinaigrette or a scoop of guac and chips will do the trick. If your crew loves bold flavors, serve it with a side of elote (Mexican street corn) or spicy roasted veggies. Need to feed a crowd? Warm up some flour tortillas and let everyone make their own wraps or burrito bowls. For more chicken ideas with bold flavor, give our Cheesy Chicken and Potato Bake a look—it’s another cozy favorite.

Key Tips for Making Pollo Loco – Mexican Chicken and Rice with Queso

Here’s how to keep your Pollo Loco on point: First, don’t skip drying the chicken before seasoning. Moisture is the enemy of a good sear. Second, use a skillet with a tight-fitting lid to help the rice cook evenly without drying out. If your rice isn’t tender at the 20-minute mark, add a splash of water and give it a few more minutes.

When it’s queso time, stir it in gently and fluff rather than stir aggressively—this keeps the rice texture light. And if you want a little more heat, toss in a pinch of crushed red pepper or chopped jalapeños with the rice. Want to take it next level? Top with chopped fresh cilantro and a squeeze of lime juice right before serving. It adds brightness and ties all those flavors together beautifully.

Storage and Reheating Tips for Pollo Loco – Mexican Chicken and Rice with Queso

Got leftovers? Lucky you. Let the dish cool completely, then store it in an airtight container in the fridge for up to 3 days. The rice will absorb more flavor as it sits, making it even tastier the next day. For reheating, pop it in the microwave with a splash of water or milk to loosen the queso sauce—cover it with a microwave-safe lid or paper towel and heat in 1-minute bursts until hot.

You can also reheat on the stovetop over low heat with a splash of milk. Just keep stirring gently to avoid drying out the rice or overcooking the chicken. Freezing isn’t recommended due to the queso—it doesn’t thaw as well—but if you must, use freezer-safe containers and consume within a month.

FAQs

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add more flavor and stay juicy. Just trim excess fat and cook a couple minutes longer.

What if I don’t have saffron rice?
You can sub with any yellow rice mix. Add a pinch of saffron or turmeric and a little garlic powder for flavor.

Is this spicy?
Not really. It’s mild and family-friendly. Want more heat? Add hot sauce, jalapeños, or crushed red pepper.

Can I make this dairy-free?
You can swap the queso and milk for a dairy-free cheese sauce, but you’ll lose the creamy finish.

What’s the best queso to use?
Go for white queso blanco (store-bought or homemade). The smoother, the better.

Final Thoughts

Pollo Loco – Mexican Chicken and Rice with Queso brings bold Mexican flavors to your dinner table with just one pan and minimal effort. It’s the weeknight win you didn’t know you needed—creamy, cheesy, and surprisingly simple. From picky eaters to hungry adults, it checks all the boxes. Whether you serve it with a fresh salad or let it shine on its own, this is one of those comforting meals you’ll find yourself craving again and again. Looking for more easy dinners with big flavor? Dive into our Crock Pot Chicken and Rice or Easy Creamy Coconut Milk Chicken next. They’re just as comforting—and just as doable.

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