Pollo Loco -Mexican Chicken and Rice with Queso
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This recipe for Pollo Loco is inspired by my FAVORITE dish at just about any Mexican restaurant I’ve ever been to. It’s essentially Mexican Chicken and Rice covered with white queso also known as heaven on earth and you’re about 30 minutes away from having it on your plate!
If Mexican restaurant-inspired dinners are your love language too, you’ll also want to try my Chicken Fajita Bowls, Street Corn Chicken Rice Bowls, and Chipotle Chicken Burrito Bowls.
I don’t know about y’all, but my mom and I LOVE Pollo Loco! We used to have lunch dates ALL the time and we would constantly go to our favorite Mexican restaurant and order the Pollo Loco! Basically, it’s rice and grilled chicken covered in white queso. It’s kind of magic. It might be called something different at your local restaurant. I’ve seen a couple different names, but usually it’s Pollo Loco around here. Probably about 10 years ago my mom started making it at home with super simple ingredients and the rest is history! It was actually helpful that she started making it at home because that meant I could finally try other Mexican dishes and begin to love them too!
Pollo Loco translates to crazy chicken which must be because most people who eat this dish are crazy for it, right? Haha. The recipe calls for just a few simple ingredients and it comes together in under 30 minutes! The most work you need to do is slice up the chicken. Honestly, 25 minutes of the 30 minutes is hands off. Just sit back and read that magazine, y’all. You deserve a break.
Let’s be honest here plates with Queso are not super skinny alright? I know. You don’t need to tell me twice, but that’s the beauty in skinny-ish you can balance it with a delicious salad or vegetables and call it a day because it’s homemade pollo loco night.
Because I don’t have access to any set in stone nutritional data from a Mexican restaurant I can’t accurately compare nutritional data because I’m sure it widely varies. I’m going to take a wild guess here and assume that a homemade version of Pollo Loco where you control the amount of oil and queso is going to be at least 45.6% healthier. This is not a fact, but it’s a strong guess.
It’s just delicious. It’s one of my favorite meals to make at home when I’m feeling a little more indulgent and my whole family loves when it’s on the menu!
How to make Pollo Loco:
Gather your ingredients! These are a little different from the average ingredients list you’ll find here, but they are the exact ones we’ve been using in this Pollo Loco dish for years!
- 1.5 lbs boneless skinless chicken breast (or chicken tenderloins) cut into small bite size chunks
- 1 tsp Goya adobo seasoning– this is a fantastic seasoning blend that I use a lot.
- 1 tomato bouillon cube- I know from using this item in other recipes that not everyone can find it. If you can’t find it just leave it out of this recipe.
- 10 oz pkg Vigo Saffron Yellow Rice– My mom has been buying this brand of rice for probably 15-ish years. She started using it for the homemade pollo loco so i’ve personally never strayed from it. You can probably use a different brand, but measurements may be different. I am able to find this in all different grocery stores near the other rice.
- Queso (see next step)
- 2.5 cups water and a couple splashes of milk
Except for the Queso! The brand of Queso will range probably from store to store/area, but Pancho’s is the one I get most in East TN. There are quite a few different brands next to this one and I have had them all, but I tend to grab this one most.
I find mine in two different areas usually. The “fancy cheese” section in the store may have a couple different types. I find it in the refrigerated section near dairy where you can find fresh tortillas, chorizo, crema etc. I’ve always been able to find it in in grocery stores all over the Midwest and here in the South. If you can’t find it check your local Mexican restaurant and grab an order from them! I would stay away from the shelf stable cheeses. They just don’t taste as good in this recipe. Honestly, they are terrible in this recipe please don’t do it.
I’ll add a link here when I get homemade queso here on the site. It’s actually super easy. I was going to do it and show it here, but my store was out of white American cheese and I didn’t want to go to a different store.
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After you cut your chicken into small bite size pieces season liberally with adobo seasoning.
You can use a large skillet with a lid or a dutch oven here. Heat over medium high heat and spray with cooking spray and a drizzle of oil. Add chicken when the pan is hot. Cook for a few minutes and then turn the pieces and cook for another minute or so until cooked through.
When the chicken is finished cooking add the rice in with it.
Crush the tomato bouillon cube on top and add in 2.5 cups water. Stir together and then bring to a boil. Cover with a tight fitting lid and reduce to low and continue to cook for about 20-25 minutes. Take a small bite from the top when its done cooking to check if the rice is done. If it has a bite put the cap back on and let it continue to cook for a bit longer.
Top tip: If your rice stays crunchy, check your lid. This recipe needs a tight-fitting lid so the rice can steam properly. If your lid has a small steam vent, too much moisture may escape and the rice may not cook through, even if you add more water or cook it longer.
To fix this, cover the steam vent tightly with a small piece of foil while the rice cooks.
Time for the most important thing! Add in about 1/3 cup queso (3 ounces if you wanna weigh it out) and about 2 tablespoons of whatever milk you have on hand (can even use water if you’re out of milk).
You can do this one of two ways. Mostly, I add the queso and milk straight in and fluff the rice with a fork. Other times, I heat up the queso separately and measure it out for each individual serving. I usually heat up extra queso if others want more too.
My mom usually makes the chicken separately too. But, I just figured one pot, get it done all at once so it’s all warm and ready to go at the same time with less dishes. The most beautiful thing about one pot dishes!
Pollo Loco has been such a staple recipe in my life for so many years. It’s truly no fuss or frills, but perfectly delicious and hits the spot every time. When life gets complicated and crazy, I can always count on this dish to warm me up and put a smile on my face. Who can ever be sad with queso is involved? When life gets tough, just add queso.
I like to add a nice Southwestern inspired type of salad on the side or some quick black beans! It rounds everything out nicely.
Storage and Reheating
Pollo Loco – Mexican Chicken and Rice with Queso
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) (these packages are easy to find, but sometimes different sizes. Just weigh out 10 ounces if you can only find the family size package and use the rest later)
- 1 cube Knorr Tomato Bouillon (optional)
- 2½ cups water
- 3 oz White Queso Dip *see notes
- 2 tbsp milk skim, 1%, 2%, or whole all work
- cooking spray
Instructions
- If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
- Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
- When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
- When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*
Big hit with my husband who is an amazing chef. He had 3rds and took it for lunch the next day. Super easy and quick to cook.
What a compliment, so happy y’all enjoyed it!
Love it!!!!!
Thanks for this recipe. It looks amazing. I’m adding it for my monthly planning. It’s interesting that you left a note about the hole in the lid and rice not cooking. I could NOT get my rice to cook after I bought a new set of pans. I was complaining about it to a friend who’s a soux chef and he said to put a piece of parchment between the top of the pan and the lid for that same reason. The hole lets steam escape. It worked like a dream. I like the foil idea a little better so am going to try that with this!
Yes!! It took me awhile to realize why some of my readers would have perfectly cooked recipe with rice and then some would have hard crunchy rice. Then, it happened to me with a new pan multiple times. Drove me nuts! Then I was like oh duh, I like the parchment idea too, but yes the foil trick is so super easy. I hope you enjoy this Pollo Loco recipe!
We have made this recipe several times now and love it! It is easy to make and super flavorful!
Very good!
Happy you enjoyed!
Can these be kept warm in a crockpot without burning, to serve as an appetizer with tortilla scoops?
Hey Mel! I’ve never tried this particular recipe but I’ve kept something kind of similar in a crockpot on warm before and it did well! I would just be sure that your crockpot is truly a warm setting and doesn’t run too hot and I’d probably go to and give it a mix every now and then. Let me know how it goes, this sounds like a delicious start to dinner!
Hey Star, haven’t tried this recipe yet but looking forward to doing so. I was browsing recipes when I came across this one and saw you’re in East TN. So am I! I’m about an hour east of Knoxville. Small world! I’ll check back after trying the recipe, but i already know it’s gonna be delicious! Thanks for sharing
Hi Amber!! Yes, We are in East TN! We visit Knoxville area often. So howdy neighbor!! =) I hope you love this Pollo Loco!
After several unfortunate crunchy rice outcomes, we now make this recipe casserole style, like a Mexican version of your mom’s chicken and rice recipe. Throw everything in a baking dish (minus milk and cheese), add a bell pepper and/or frozen peas/carrots and bake for an hour covered in foil. Drizzle queso when serving. Thanks!!
I am so sorry that you had issues before, but I am so glad that it works in the oven!! I need to try this out and then add it into a variation of the recipe.
My husband and I love this meal! He adores it…to the point that he asked me to double the recipe tonight so he’d have plenty of leftovers for this week (which will maybe last him a day or two)! FYI: We always add a little extra queso because, well, sometimes ya gotta splurge a little! 🙂
Really good! My kids loved it too!!
This has become a favorite at our house! so easy and tastes just like I picked it up from the local Mexican place. Tonight we’re changing it up a bit and using NY strips cut into bite sized pieces instead of chicken.
What a great recipe! I have a husband and three teenage sons and it is SO HARD to find a recipe that they all agree is delicious but this definitely did the trick! So tasty and filling! Thank you for sharing!
Looking forward to trying this tonight! Our family definitely probably pays our local Mexican restaurants power bill with how often we eat there haha. It will be nice having this recipe to eat at home! With 4 preteens I’m always looking for something super filling and tasty and this recipe looks amazing! Thankful for all of the helpful tips such as the steam hole on the pot lid! Thank you for being thorough on instructions!
This was absolutely delicious! I am saving this and will definitely make it again! I served it with a side of black beans.
We love this! I use the Mahatma rice instead of Vigo and have had no issues with cooking. Sometimes we add veggies. I’ve done it with rotisserie chicken to cut time, and I’ve even subbed shrimp. This is a simple recipe that we re-use regularly.
Great recipe! I added some diced green pepper and onion with a can of rotel and it was amazing!
Quick easy Home-made Adobo Seasoning:
3 tablespoons garlic powder
2 ½ tablespoons salt (or less)
2 teaspoons ground black pepper
1 teaspoon dried oregano
½ teaspoon ground turmeric
Thanks! I’ll give this a try some time!
Made the suggested homemade adobo salt & probably could have just done 1.5 tablespoons of salt. But, the flavor was great and was a hit with the family! Adding to the rotation. So easy to make. Fed 2 adults & a 13-year old. No leftovers, so may double next time.
Thank you!!! I didn’t want to have it at home and didn’t want to make a trip out!
I made this today and the only thing I did different was use canned chicken since I didn’t have any fresh. I followed the instructions the same otherwise. It turned out pretty tasty.
The only issues I had is that my rice was also a little crunchy after 25 minutes and I had to add more liquid. Next time I think I’ll make the rice in my rice cooker then add the canned chicken and all the other stuff at the end.
The only other issue I had was that it’s VERY salty. My adobo seasoning was high in sodium so I think that combined with the bouillon and the seasoning already in the rice was too much. I’ll leave out the adobo next time.
I may also add corn and beans next time too – make it a full meal. Definitely a good recipe!
Replying to add that I did end up trying the recipe again by cooking the rice in my rice cooker and not using the adobo and it turned out great!
Since I was using a rice cooker I did increase the amount of water that I used by about a cup and added some frozen corn and some fresh green chiles that I had previously roasted myself. Then I added chicken and the queso after the rice was done. So to those having issues cooking the rice fully… I highly suggest trying this!
We’re a homeschool family and my oldest is learning all about Mexico. We’re concluding with a Mexican fiesta! I couldn’t find queso dip anywhere here in PA, so I bought shredded queso. I’m hoping it works! Pairing it with homemade tortillas, black beans, corn and some treats from a local Mexican restaurant. Yum!
I was looking for a copy cat recipe for a meal that my husband likes to get at a Mexican restaurant, and he said this was even better! He remembered it having some corn, so I added a 1/2-1 c. Delicious! It was easy, too. Will definitely make again!
Yum!! Great addition with the corn. So happy you both enjoyed, thanks so much for letting me know!
I have been trying for months to replicate an arroz con pollo con queso dish that my son LOVES from a local taco truck. This was the closest I’ve found! I used a lime and cilantro rice, and Pancho’s queso. Delicious!
So happy to hear you enjoyed!
We use frozen veggie blend with corn carrot and sweet peas.