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tortillas in back ground with a white plate topped with rice chicken and queso garnished with cilantro
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4.98 from 94 votes

Pollo Loco - Mexican Chicken and Rice with Queso

Pollo Loco is delicious rice and tender chicken served with queso on top.
Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken and rice, chicken breast, pollo loco, queso, rice
Servings: 5
Author: Star @ the skinny-ish dish

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)
  • 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*

Notes

serving size based on nutritional details and ww points: 1.5 cups

8-11 ww personal points

 

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369 Calories, 5.8g fat, 1.2g saturated fat, 1000mg sodium, 43.3g carbohydrates, 0g dietary fiber, 1g sugar, 0g added sugar, 0g sugar alcohols, 43g net carbs, 34g protein

note: since posting the recipe I've gotten some feedback saying the rice remained crunchy no matter what. I realized that this has to do with the lid on the pot that you use. If there is a small hole on your lid (steam vent) this will cause your rice to not cook properly. Adding more water/cooking longer will not fix this. people with this problem have said they stick a peice of foil in the hole or cover it with tape and this resolves the issue. my pans don't have that hole so this isn't a issue everyone will have.

tip: when cutting chicken into small pieces make sure to cut against the grain. 

 

Where to find queso dip? I find mine in two different areas usually. The "fancy cheese" section in the store may have a couple different types. I tend to 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 cheese dips. They just don't taste as good in this recipe.