Pollo Loco – Mexican Chicken and Rice with Queso (Quick & Creamy!)
A delightful Mexican dish featuring tender chicken and flavorful saffron rice topped with creamy queso, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 3 oz white queso.
- 2 tsp olive oil.
- 2 tbsp milk.
- 1.5 lbs chicken breast.
- 1 tsp adobo seasoning.
- 10 oz saffron yellow rice.
- 1 cube tomato bouillon.
- 2½ cups water.
- Cooking spray.
Instructions
1. Pat the chicken breasts dry with paper towels, if necessary. Season the chicken with adobo seasoning, making sure to rub it thoroughly on all sides.
2. In a large skillet, heat the olive oil over medium heat. Sauté the chicken until browned, approximately 3 minutes per side.
3. Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for 20-25 minutes. Check the rice for doneness before removing from heat.
5. When the rice is fully cooked, add the white queso and milk. Fluff the mixture with a fork to combine all the ingredients.
6. Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.
Notes
For added flavor, you can top the dish with fresh cilantro or a squeeze of lime juice before serving.
This dish pairs well with a side of black beans or a simple salad.
Find it online: https://cookingwithramsay.com/pollo-loco/