The aroma of sizzling chicken and spices wafts through the kitchen, instantly transporting me to a sun-soaked plaza in Mexico. Today, I’m excited to share my take on Pollo Loco, a vibrant and hearty Mexican Chicken and Rice with Queso that marries convenience with incredible flavor. This one-pot wonder not only comes together in just 30 minutes, making it perfect for those busy weeknights, but it also brings a comforting taste of home, reminiscent of family gatherings and joyful celebrations. With tender chicken, saffron-hued rice, and a creamy queso topping, every bite is a delightful reminder that great food doesn’t have to take hours to prepare. Are you ready to dive into a dish that will soon become your new favorite?
Why is Mexican Chicken and Rice special?
Comforting and Flavorful: This dish blends creamy queso with tender chicken and saffron-infused rice, creating a rich tapestry of flavors that will warm your heart.
One-Pot Convenience: Say goodbye to endless dishes! Everything cooks in one pot, saving you time and effort on busy nights.
Crowd-Pleasing Appeal: Imagine the smiles around the table. This Mexican Chicken and Rice with Queso is sure to be a hit with family and friends, just like my Cheesy Chicken Rice.
Quick and Simple: You’ll have this ready in just 30 minutes, making it a perfect go-to for weeknight meals.
Versatile Ingredients: Swap the chicken for shrimp or add some veggies to suit your taste. Feel free to check out ideas in my Honey Lime Chicken post for inspiration!
Mexican Chicken and Rice Ingredients
• Dive into the heart of this flavorful dish!
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For the Chicken
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Boneless Skinless Chicken Breast (1.5 lbs) – The main protein that cooks quickly when cut into bite-sized pieces; for a different texture, try chicken thighs or even tofu!
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Goya Adobo Seasoning (1 tsp) – Infuses the chicken with a savory flavor; can easily be replaced with your favorite spice mix for a custom touch.
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For the Rice
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Vigo Saffron Yellow Rice (10 oz package) – The base of the dish, giving it color and flavor; if not available, feel free to use plain rice with a pinch of saffron.
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Knorr Tomato Bouillon Cube (1 cube, optional) – Elevates the dish with umami goodness; substitute with vegetable broth for a healthier option.
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Water (2.5 cups) – Essential for cooking the rice perfectly; adjust as necessary for rice cooking directions.
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For the Queso
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White Queso Dip (3 oz) – Adds a rich, creamy layer on top; alternatively, use freshly made queso or shredded cheese for extra flavor.
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Milk (2 tbsp) – Enhances the creaminess of the queso; any milk variety works, or use water if you’re in a pinch.
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For Cooking
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Olive Oil – Provides fat for sautéing and enhances flavor; avocado oil is a great alternative if you’d like a different nuance.
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Cooking Spray – Essential for greasing the pan and preventing sticking; a light coat is all you need.
Get ready to savor your very own Mexican Chicken and Rice with Queso!
Step‑by‑Step Instructions for Mexican Chicken and Rice with Queso
Step 1: Prep the Chicken
Start by patting dry the boneless skinless chicken breast and cutting it into small, bite-sized pieces. Season the chicken generously with Goya Adobo seasoning, ensuring every piece is coated. This flavorful preparation sets the stage for a delightful savory experience in your Mexican Chicken and Rice with Queso.
Step 2: Cook Chicken
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the seasoned chicken pieces, sautéing them for approximately 3-5 minutes. Cook until the chicken is golden brown and fully cooked through, stirring occasionally to ensure even browning.
Step 3: Combine Ingredients
Next, stir in the Vigo saffron yellow rice into the skillet, allowing it to absorb the flavors for about a minute. Then, add the crushed Knorr tomato bouillon cube, followed by 2.5 cups of water. Stir well and bring the mixture to a vigorous boil, which should take about 1 minute, ensuring the rice is well-distributed.
Step 4: Simmer
Reduce the heat to low and cover the skillet tightly with a lid. Allow it to simmer for 20-25 minutes, undisturbed, until the rice is tender and has absorbed most of the liquid. This crucial step helps develop the creamy texture for your Mexican Chicken and Rice with Queso.
Step 5: Add Queso
Once the rice is cooked and fluffy, it’s time to elevate the dish! Add the white queso dip and 2 tablespoons of milk to the skillet. Carefully fold everything together until the queso melts and combines beautifully with the rice and chicken, creating a rich and savory comfort food dish. Serve warm for the best experience!
Make Ahead Options
These Mexican Chicken and Rice with Queso are a lifesaver for busy weeknights! You can prep the chicken by cutting it into bite-sized pieces and seasoning it with Goya Adobo up to 24 hours ahead of time. Additionally, measure and combine the saffron rice and crushed bouillon to have everything ready. When you’re ready to cook, simply refrigerate the prepped ingredients and pull them out when it’s time to whip up your delicious meal. For best results, cook the chicken fresh to ensure it retains its juicy tenderness, and once everything is assembled, serve promptly for that creamy, comforting flavor everyone loves!
Expert Tips for Mexican Chicken and Rice
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Tight Lid: Ensure a tight-fitting lid on your pot; a loose cover can cause steam to escape, preventing the rice from cooking properly.
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Chicken Cutting: Cut your chicken against the grain for more tender pieces. This small step hugely impacts the texture of your Mexican Chicken and Rice with Queso.
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Queso Quality: For an extra creamy finish, consider warming additional queso before serving. This little trick enhances the richness and presentation of the dish.
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Fluffing Rice: After cooking, let your rice sit for a few minutes before fluffing with a fork. This helps achieve that perfect, non-sticky texture.
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Taste Test: Don’t forget to taste your mixture before serving. Adjust seasoning as needed to ensure a flavorful and satisfying dish!
Mexican Chicken and Rice with Queso Variations
Feel free to explore these tempting twists to elevate your culinary creation and surprise your taste buds!
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Vegetable-Packed: Add vibrant bell peppers or mixed vegetables during cooking for a colorful and nutritious boost. This not only enhances the visual appeal but also adds a freshness that complements the dish beautifully.
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Seafood Delight: Swap the chicken for shrimp or even fish for a lighter, ocean-inspired version. The seafood will absorb the flavors wonderfully, bringing a whole new dimension to your meal.
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Spice It Up: Stir in some diced jalapeños or sprinkle cayenne pepper for a spicy kick. This small change can take your Mexican Chicken and Rice with Queso from mild to delightfully fiery, warming your heart in every bite.
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Zesty Citrus: Drizzle fresh lime juice over the finished dish for a zesty, tangy lift. The citrusy brightness complements the richness of the queso perfectly, making every mouthful a burst of flavors.
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Creamy Alternatives: Use different types of queso, such as pepper jack or a mix of cheeses, for unique flavor profiles. Each type of cheese provides a different creaminess and taste, allowing for endless experimentation.
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Herb Infusion: Stir in chopped cilantro or parsley just before serving for a fresh herbaceous note. Herbs elevate the overall experience, accentuating the dish’s vibrant flavors while adding an aromatic finish.
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Nutty Flavor: Top with toasted pine nuts or sliced almonds for an unexpected crunch. This textural contrast adds another layer of enjoyment and makes your meal even more satisfying. Be sure to check out my Mushroom Asparagus Chicken for more nutty inspiration!
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Hearty Proteins: For a protein boost, mix in cooked beans like black beans or pinto beans. They contribute both nutrition and a creamy texture, making your dinner even heartier and fulfilling.
Feel free to let your culinary creativity flow and enjoy the delicious journey of making this dish truly yours!
How to Store and Freeze Mexican Chicken and Rice with Queso
Fridge: Store leftovers in an airtight container for up to 3 days. Ensure the dish cools completely before refrigerating to maintain freshness.
Freezer: For longer storage, freeze portions in airtight containers for up to 3 months. To prevent freezer burn, wrap each container tightly with plastic wrap before sealing.
Reheating: When ready to enjoy, thaw in the refrigerator overnight. Reheat gently in a microwave or skillet, adding a splash of water or milk to restore creaminess.
Room Temperature: Avoid leaving this dish out for more than 2 hours to ensure food safety. Always refrigerate promptly after serving.
What to Serve with Mexican Chicken and Rice with Queso
Embrace the harmony of flavors with vibrant sides that enhance the comforting allure of your main dish.
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Southwestern-Style Salad: A crisp salad with mixed greens, avocado, and a zesty lime dressing brightens each bite, adding freshness and crunch.
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Black Beans: Hearty black beans seasoned with garlic and cumin provide a protein-rich pairing, balancing the creamy richness of the queso.
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Grilled Corn on the Cob: Sweet corn brushed with cilantro-lime butter offers a delightful contrast, perfect for summertime dining and adds a festive touch.
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Guacamole & Chips: This classic dip with ripe avocados and tangy lime perfectly complements the flavors of the Mexican Chicken and Rice, inviting a joyful snacking experience.
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Pico de Gallo: Fresh diced tomatoes, onions, and cilantro create a lively salsa that adds both acidity and a burst of flavor to the dish.
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Light Mexican Beer: A chilled light beer enhances the overall meal experience, providing a refreshing balance to the savory elements of the Pollo Loco.
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Churros for Dessert: End your meal on a sweet note with warm churros dusted with cinnamon sugar, offering delightful crunch and indulgence.
Mexican Chicken and Rice with Queso Recipe FAQs
How do I select the best chicken for this dish?
Absolutely! Choose boneless, skinless chicken breasts that are firm and free of any dark spots or bruising. Fresh chicken should have a pink hue, and for a different texture, feel free to opt for thighs, which tend to be juicier.
What’s the best way to store leftovers?
Very! Store leftover Mexican Chicken and Rice with Queso in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool completely before transferring it to the container to maintain freshness.
Can I freeze Mexican Chicken and Rice with Queso?
For sure! To freeze, portion the dish into airtight containers, being sure to leave some space as the rice will expand. Wrap each container tightly with plastic wrap or foil and freeze for up to 3 months. When you’re ready to enjoy, thaw it in the refrigerator overnight and reheat gently.
What if my rice isn’t cooked properly?
Don’t fret! If the rice hasn’t cooked thoroughly, it may be due to insufficient liquid or heat. Simply add a little more water (around ¼ cup), cover, and simmer on low while checking occasionally until tender. Making sure your lid fits tightly also helps retain the necessary steam for cooking.
Are there any dietary substitutions I should consider?
Of course! If you’re cooking for someone who is vegetarian, you can substitute the chicken with tofu or chickpeas. Additionally, you may want to swap the white queso dip for a dairy-free alternative if lactose-hypersensitive. Always double-check your spices for allergens if you’re cooking for those with dietary restrictions.
How can I enhance the flavors of this dish?
Great question! For a burst of extra flavor, consider sautéing some diced onions, garlic, or bell peppers with the chicken. Adding freshly chopped herbs like cilantro or green onions before serving also elevates the dish and adds freshness. Alternatively, a squeeze of lime can brighten things up beautifully!
Mexican Chicken and Rice with Queso: Comfort in Every Bite
Ingredients
Equipment
Method
- Start by patting dry the boneless skinless chicken breast and cutting it into small, bite-sized pieces. Season the chicken generously with Goya Adobo seasoning.
- In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken pieces, sautéing for approximately 3-5 minutes until golden brown.
- Stir in the Vigo saffron yellow rice into the skillet for about a minute. Add the crushed Knorr tomato bouillon cube, followed by 2.5 cups of water.
- Reduce the heat to low, cover tightly with a lid, and let it simmer for 20-25 minutes until the rice is tender and most liquid is absorbed.
- Add the white queso dip and 2 tablespoons of milk to the skillet. Fold everything together until the queso melts, combining beautifully with the rice and chicken.
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