If you’re searching for a delicious and hassle-free dinner idea, look no further than Pollo Loco Mexican Chicken and Rice! This one-pot wonder combines tender chicken, zesty spices, and creamy queso blanco, creating a satisfying meal that your whole family will love. With just a handful of ingredients and minimal cleanup, this recipe is perfect for busy weeknights or any time you crave a taste of Mexico.
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
Chopped fresh cilantro, for garnish
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup long-grain white rice
1/2 teaspoon ground cumin
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
Salt and pepper, to taste
1 teaspoon chili powder
1 cup shredded queso blanco or Monterey Jack cheese
Lime wedges, for serving
Instructions:
Sauté the Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, and bell pepper. Cook for 2-3 minutes until softened.
Cook the Chicken: Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.
Combine Ingredients: Stir in the rice, diced tomatoes (undrained), chicken broth, chili powder, cumin, salt, and pepper. Bring the mixture to a boil.
Simmer: Reduce heat to low, cover the skillet, and simmer for 18-20 minutes, until the rice is tender and the liquid is absorbed.
Add Cheese: Remove from heat, sprinkle shredded cheese over the top, cover, and let sit until the cheese melts.
Garnish and Serve: Garnish with chopped cilantro and serve with lime wedges for an extra burst of flavor.
Serving Tips:
Garnish Generously: Enhance the presentation by garnishing with freshly chopped cilantro, avocado slices, or a dollop of sour cream. Lime wedges can also add a refreshing touch.
Pair with Sides: Serve alongside tortilla chips, a fresh garden salad, or Mexican-style corn for a well-rounded meal.
Adjust Portions: If serving for a larger group, consider doubling the recipe and using a larger skillet or Dutch oven to accommodate the extra ingredients.
Heat Levels: Offer additional toppings like sliced jalapeños, hot sauce, or diced chilies for those who enjoy a bit more spice.
Serving Style: Consider serving in bowls for a cozy presentation. You can also add a side of salsa for dipping!
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator within two hours of cooking. Properly stored, the dish will last for about 3 days.
Freezing: For longer storage, you can freeze the chicken and rice mixture. Allow it to cool completely, then transfer to freezer-safe containers or resealable bags. It can be frozen for up to 2-3 months. Make sure to label the containers with the date for reference.
Thawing: To reheat, thaw frozen leftovers in the refrigerator overnight. For quicker thawing, you can use the microwave’s defrost setting, but be sure to cook it immediately afterward.
Reheating: When reheating, add a splash of chicken broth or water to prevent the rice from drying out. Heat on the stove over low heat, stirring occasionally, or microwave until heated through.
Quality Check: Always check for signs of spoilage (such as off smells or discoloration) before consuming leftovers, especially if they have been stored for a while.
Related Recipes:
- Homemade Pollo Loco Recipe
- Pollo Loco – Mexican Chicken and Rice with Queso
- Mexican Chicken with Cheese Sauce
FAQs:
Can I use different types of cheese in this recipe?
Yes! While queso blanco or Monterey Jack cheese are recommended for their creamy texture, you can substitute them with other cheeses like cheddar, pepper jack, or even a blend of your favorites. Just keep in mind that the flavor and creaminess may vary slightly.
Can I make Pollo Loco Mexican Chicken and Rice in advance?
Absolutely! You can prepare the dish ahead of time and store it in the refrigerator for up to three days. Just reheat it thoroughly before serving. If you want to make it even more convenient, consider cooking it all the way through and storing it in individual portions for easy lunches or dinners.
Is this recipe customizable for dietary restrictions?
Yes! This recipe is quite versatile. To make it gluten-free, ensure that your chicken broth and any other added ingredients are labeled gluten-free. For a vegetarian option, substitute the chicken with black beans or chickpeas and use vegetable broth instead. You can also adjust the spices according to your taste preferences.
How can I store leftovers properly?
Store any leftovers in an airtight container in the refrigerator within two hours of cooking. They will last for up to three days. For longer storage, you can freeze the chicken and rice mixture for up to 2-3 months. Be sure to thaw it in the refrigerator overnight before reheating for the best texture and flavor.
Conclusion:
Pollo Loco Mexican Chicken and Rice is not just a meal; it’s a fiesta on a plate! Perfect for busy weeknights or a family gathering, this recipe is sure to become a favorite. Enjoy the vibrant flavors and the simplicity of cooking everything in one pot. Pair it with your favorite sides or enjoy it on its own for a satisfying and delicious dinner!
📖 Recipe:
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Pollo Loco Mexican Chicken and Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Pollo Loco Mexican Chicken and Rice is a flavorful one-pot dish featuring tender chicken, zesty spices, and creamy queso blanco. This easy-to-make meal is perfect for busy weeknights, combining wholesome ingredients for a satisfying and delicious experience. Enjoy the taste of Mexico with this quick and comforting recipe!
Ingredients
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup long-grain white rice
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
1 cup shredded queso blanco or Monterey Jack cheese
Chopped fresh cilantro, for garnish
Lime wedges, for serving
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, and bell pepper. Cook for 2-3 minutes until softened.
- Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.
- Stir in the rice, diced tomatoes (undrained), chicken broth, chili powder, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover the skillet, and simmer for 18-20 minutes, until the rice is tender and liquid is absorbed.
- Remove from heat, sprinkle shredded cheese over the top, cover, and let sit until the cheese melts.
- Garnish with cilantro and serve with lime wedges.
Notes
Adjust the spice levels to your preference by adding more chili powder or including jalapeños.
This recipe can easily be made vegetarian by substituting chicken with black beans and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
