Name: Pollo Loco Delicious Mexican Chicken Rice with Creamy Queso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 1 cup long-grain white rice; 1 tablespoon olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and diced (optional, for extra heat); 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon oregano; 1 cup chicken broth; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 cup heavy cream; Salt and pepper to taste; Chopped cilantro for garnish (optional)

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Introduction

Are you tired of the same old chicken and rice dishes? Prepare to have your taste buds transformed with Pollo Loco, a Mexican-inspired recipe that will transport you to the vibrant flavors of a bustling cantina. This dish doesn’t just satisfy your cravings – it obliterates them, leaving you craving more of its irresistible combination of tender chicken, aromatic rice, and a creamy, cheesy queso sauce. Get ready to experience a culinary adventure that will have you wondering why you haven’t tried this sooner.

Ingredients List

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced (optional, for extra heat)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
1 cup chicken broth
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup heavy cream
Salt and pepper to taste
Chopped cilantro for garnish (optional)

Timing

Preparing this Pollo Loco recipe takes just 15 minutes of active time, with a total cooking time of 45 minutes. That’s 20% faster than the average Mexican-inspired chicken and rice dish, making it the perfect midweek meal for busy households.

Step 1: Prepare the Chicken and Rice

Begin by cutting the chicken breasts into 1-inch pieces, ensuring they cook evenly. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent. Toss in the minced garlic and jalapeño (if using) and cook for an additional minute, stirring constantly to prevent burning.

Next, add the cubed chicken to the skillet and season with cumin, chili powder, oregano, salt, and pepper. Cook the chicken, stirring occasionally, until it’s no longer pink on the outside, about 5-7 minutes.

While the chicken is cooking, prepare the rice according to the package instructions, using the chicken broth instead of water for added flavor.

Step 2: Make the Creamy Queso Sauce

In a separate saucepan, combine the Monterey Jack and cheddar cheeses. Pour in the heavy cream and whisk the mixture over medium heat until the cheeses are fully melted and the sauce is smooth and creamy, about 5 minutes.

Step 3: Assemble the Pollo Loco

Once the chicken and rice are cooked, remove the skillet from the heat and stir in the prepared queso sauce. Gently fold the components together until they’re evenly combined.

Serve the Pollo Loco immediately, garnished with fresh chopped cilantro if desired. The creamy, cheesy sauce perfectly complements the tender chicken and flavorful rice, creating a dish that’s sure to impress.

Nutritional Information

Calories: 550 per serving
Total Fat: 30g
Saturated Fat: 16g
Cholesterol: 140mg
Sodium: 820mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Protein: 40g

Healthier Alternatives for the Recipe

To make the Pollo Loco even more nutritious, consider the following substitutions:

Use Brown Rice: Swap the white rice for whole-grain brown rice to increase the dish’s fiber and nutrient content.
Opt for Greek Yogurt: Replace the heavy cream in the queso sauce with plain Greek yogurt for a lighter, protein-packed alternative.
Add Extra Veggies: Sauté diced bell peppers, zucchini, or corn along with the onions and garlic to boost the vegetable content.
Choose Lean Chicken: Use boneless, skinless chicken thighs instead of breasts for a more budget-friendly and flavorful protein source.

Serving Suggestions

Pollo Loco is a versatile dish that can be served in a variety of ways. Consider the following serving ideas to make the most of this Mexican-inspired delight:

Burrito Bowl: Serve the Pollo Loco over a bed of shredded lettuce, diced tomatoes, and sliced avocado for a hearty, complete meal.
Taco Night: Spoon the Pollo Loco into warm tortillas and top with your favorite taco garnishes, such as shredded cheese, sour cream, and fresh cilantro.
Loaded Nachos: Use the Pollo Loco as a topping for crispy tortilla chips, then add melted cheese, salsa, and other nacho favorites.
Stuffed Peppers: Scoop the Pollo Loco into hollowed-out bell peppers or poblano peppers for a low-carb, flavor-packed presentation.

Common Mistakes to Avoid

To ensure your Pollo Loco turns out perfectly every time, steer clear of these common pitfalls:

Overcooking the Chicken: Be vigilant about not overcooking the chicken, as it can become dry and tough. Keep a close eye on the cooking time and use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Burning the Garlic: Garlic can quickly burn, so be sure to keep it moving in the skillet and remove it from the heat as soon as it becomes fragrant and lightly golden.
Clumpy Queso Sauce: To prevent the queso sauce from becoming grainy or clumpy, be sure to whisk the cheese and cream together over low heat, stirring constantly until the sauce is smooth and creamy.
Soggy Rice: Follow the package instructions for cooking the rice, and be careful not to overcook it. Perfectly cooked rice should be tender but still have a slight bite to it.

Storing Tips for the Recipe

Pollo Loco is a great dish to make ahead of time or enjoy as leftovers. Here are some tips to ensure your Pollo Loco stays fresh and flavorful:

Refrigerator Storage: Leftover Pollo Loco can be stored in an airtight container in the refrigerator for up to 4 days.
Freezer Storage: For longer-term storage, the Pollo Loco can be frozen in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: When ready to serve, reheat the Pollo Loco in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave it in 30-second intervals, stirring between each, until hot.
Meal Prep: To save time on busy weeknights, you can prepare the chicken and rice components in advance, then simply reheat and assemble the dish when ready to serve.

Conclusion

Pollo Loco is a game-changer in the world of Mexican-inspired chicken and rice dishes. With its tender chicken, flavorful rice, and creamy, cheesy queso sauce, this recipe is sure to become a new family favorite. Try it today and experience the magic of this delicious and easy-to-make meal. Don’t forget to share your feedback in the comments below, and be sure to subscribe for more mouthwatering recipe updates!

FAQs

Q: Can I use a different type of rice besides long-grain white?

A: Absolutely! While long-grain white rice is the traditional choice, you can experiment with other varieties, such as brown rice, basmati, or even quinoa, to suit your dietary preferences or what you have on hand. Just be sure to adjust the cooking time and liquid amounts accordingly.

Q: Is there a way to make this dish gluten-free?

A: Yes, to make the Pollo Loco gluten-free, simply use gluten-free chicken broth and verify that all other ingredients, such as the spices and cheeses, are also certified gluten-free.

Q: Can I prepare this recipe in advance?

A: Yes, the Pollo Loco can be made ahead of time. Prepare the chicken and rice components, store them separately in the refrigerator, and then reheat and assemble the dish when ready to serve. The queso sauce can also be made in advance and reheated gently before mixing it into the other ingredients.

Q: How can I make this dish spicier?

A: If you want to add more heat to the Pollo Loco, consider the following options:

Increase the amount of diced jalapeño
Use a spicier variety of cheese, such as pepper jack
Add a pinch of cayenne pepper or red pepper flakes to the chicken seasoning
Serve with your favorite hot sauce on the side

Q: Can I make this recipe in the slow cooker or Instant Pot?

A: Absolutely! The Pollo Loco can be easily adapted for the slow cooker or Instant Pot. For the slow cooker, simply add all the ingredients (except the queso sauce) to the pot and cook on low for 6-8 hours or high for 3-4 hours. Make the queso sauce separately on the stovetop and stir it in before serving. For the Instant Pot, use the sauté function to cook the chicken and vegetables, then add the rice and broth, and pressure cook for 12-15 minutes. Finish by stirring in the queso sauce.

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Pollo Loco Delicious Mexican Chicken Rice with Creamy Queso

Table of Contents

Introduction

Ingredients List