Pollo Loco – Mexican Chicken and Rice with Queso

Pollo Loco, meaning “crazy chicken” in Spanish, is a vibrant, flavorful Mexican dish that brings together tender chicken and richly spiced rice, topped with creamy queso. This dish is not only delicious but also a perfect meal for beginner cooks, thanks to its straightforward ingredients, simple steps, and wholesome results. Whether you’re looking to add some Mexican flair to your weeknight dinners or impress your family with a homemade meal, Pollo Loco is the ideal choice. It’s filling, flavorful, and bursting with spices, making it a favorite among many.

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Why Pollo Loco is Perfect for Beginners

This recipe is excellent for beginners due to its simplicity and ease of execution. It requires minimal prep, basic pantry staples, and straightforward cooking steps. The combination of tender chicken, flavorful rice, and creamy queso creates a balanced meal that is both satisfying and comforting. The step-by-step instructions ensure that even novice cooks can achieve a delicious, perfectly seasoned dish. Additionally, this recipe offers practical tips to troubleshoot common issues like undercooked rice or overcooked chicken, making it a great learning experience for new cooks.

Ingredients and Preparation

For this Pollo Loco dish, you’ll need a combination of fresh ingredients and pantry staples. Here’s what you’ll gather:

• 2 tsp olive oil
• 1.5 lbs boneless skinless chicken breast, cut into bite-sized pieces
• 1 tsp Goya Adobo Seasoning (a versatile seasoning mix that adds depth to the chicken)
• 1 10 oz package Vigo Saffron Yellow Rice (or any saffron-infused rice; measure out 10 ounces if you have a family-size package)
• 1 cube Knorr Tomato Bouillon (optional, for an extra boost of flavor)
• 2½ cups water
• 3 oz White Queso Dip (melted cheese dip—look for brands like Velveeta or store-bought queso)
• 2 tbsp milk (skim, 1%, 2%, or whole—use what you have)
• Cooking spray (to prevent sticking)

Step-by-Step Instructions

1. Prep the Chicken

Start by patting the chicken pieces dry with a paper towel. This helps ensure that the seasoning adheres better and prevents excessive moisture during cooking. Sprinkle the chicken with the adobo seasoning, making sure to coat each piece thoroughly.

2. Heat Oil and Cook Chicken

In a large Dutch oven or a deep, non-stick skillet with a tight-fitting lid, heat the olive oil over medium heat. Once hot, add the seasoned chicken pieces in a single layer. Let them cook undisturbed for about 3 minutes to allow them to brown on one side. After that, flip the chicken and cook for an additional few minutes until cooked through. The internal temperature of the chicken should reach 165°F (74°C).

3. Add the Rice

Once the chicken is browned and cooked through, pour in the saffron yellow rice (or your chosen rice). Sprinkle in the crushed tomato bouillon cube and add the water. Stir everything together, ensuring the rice is evenly moistened. Bring the mixture to a boil for about a minute.

4. Simmer the Dish

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20-25 minutes. This gives the rice enough time to absorb the liquid and cook through. Be sure to check on it around the 20-minute mark. The rice should be tender and fluffy, not mushy or undercooked. If needed, give it an extra few minutes, but be cautious not to let it overcook.

5. Add the Queso

Once the rice is done, lower the heat further to a simmer. Carefully stir in the white queso dip and milk. Use a fork to fluff the rice and combine everything together until it’s creamy and well-integrated. The cheese will melt and coat the rice, adding richness and an extra layer of flavor.

6. Serve Warm

Serve the Pollo Loco hot, garnished with fresh herbs like cilantro or green onions for added freshness. This dish pairs wonderfully with a simple green salad or a side of roasted vegetables. Enjoy it immediately while it’s warm and the cheese is gooey!

Beginner Tips and Notes

• Rice Cooking Troubleshooting: One common issue when cooking rice is that it may remain slightly crunchy. If you encounter this problem, it could be due to the lid of your pot having a small steam vent. Make sure to check if your pot has any ventilation holes—if it does, sealing it with foil or tape can help. This prevents steam from escaping, allowing the rice to cook properly.
• Chicken Cooking Tip: When cutting chicken into small pieces, make sure to cut against the grain. This helps the meat stay tender and not chewy after cooking.

Serving Suggestions

For a complete meal, you can complement Pollo Loco with fresh salsas, a simple side salad, or even a crispy tortilla. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet with a lid on low heat, adding a splash of water if necessary to keep the rice moist.

Engagement Feature

Pollo Loco is a fantastic dish to try on your own or with family! Once you’ve made it, we’d love to hear your thoughts—share your feedback in the comments below! Whether you tweak the spices, try a different cheese, or serve it with a creative twist, your experiences will inspire others to give it a go.