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
Keywords: Pollo Loco, Mexican Chicken and Rice, one-pot meal, quick dinner, chicken recipe, cheesy chicken, easy Mexican recipes, family-friendly dinner, flavorful chicken dish.