Pollo Loco – Mexican Chicken and Rice with Queso

When dinner needs to be quick, satisfying, and something the whole family will actually eat, this Mexican chicken rice with queso delivers exactly that. The combination of tender seasoned chicken, golden saffron rice, and creamy white queso creates a one-pot meal that’s ready in just 35 minutes. This recipe brings the flavors you’d find at your favorite Mexican restaurant right to your kitchen, with minimal cleanup and maximum flavor.

Perfect for busy weeknights when you want something more exciting than plain chicken and rice, this dish takes familiar ingredients and transforms them into a complete dinner that feels special. The melted queso stirred through at the end creates a luxurious, creamy coating that turns simple rice into something memorable.

Why You’ll Love This Mexican Chicken Rice with Queso

This recipe makes weeknight cooking simple without sacrificing flavor. Everything cooks in one pot, which means less time at the sink and more time at the table. The Vigo saffron yellow rice adds authentic color and flavor that really sets this dish apart from basic chicken and rice.

The creamy queso stirred in at the end transforms the entire dish. It’s rich and indulgent without being heavy, coating every grain of rice and piece of chicken. You get that restaurant-quality cheesy element that makes this feel like a treat, not just another weeknight dinner.

This recipe is surprisingly flexible too. You can make it spicier for adults, keep it mild for kids, or use rotisserie chicken when you’re really pressed for time. Leftovers actually improve overnight as the flavors continue to develop, making it perfect for meal prep or next-day lunches.

Ingredients for Mexican Chicken Rice with Queso

I always keep Goya Adobo seasoning in my pantry because it’s the perfect all-purpose blend for Mexican-inspired dishes. The combination of garlic, oregano, and spices saves you from measuring multiple seasonings, and it adds authentic flavor that really makes a difference.

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon Goya Adobo seasoning
• 1 tablespoon olive oil
• 1 (10 oz) package Vigo Saffron Yellow Rice (Arroz Amarillo)
• 1 Knorr Tomato Bouillon cube, crushed (optional)
• 2 cups water
• 8 oz white queso dip (refrigerated, not shelf-stable)
• 2-3 tablespoons milk

The Vigo saffron yellow rice is worth seeking out specifically. This brand has the right balance of seasoning and saffron that gives the rice that beautiful golden color and distinctive flavor. If you can only find larger packages, just weigh out 10 ounces to keep the rice-to-liquid ratio correct.

For the queso, location matters. Look in the refrigerated section near the tortillas and Mexican chorizo, not the shelf-stable cheese dip aisle. Fresh refrigerated queso melts smoothly and creates that creamy texture you want. The milk helps thin it slightly so it coats the rice perfectly rather than clumping.

The Knorr tomato bouillon cube is optional but adds an extra layer of savory depth. I find it enhances the overall flavor without making the dish taste specifically tomato-forward.

How to Make Mexican Chicken Rice with Queso

In my experience, properly seasoning the chicken before cooking makes all the difference in the final dish. Start by patting the chicken breasts dry with paper towels, which helps the seasoning stick and promotes better browning. Sprinkle the adobo seasoning over the diced chicken and rub it in with your hands, making sure every piece is coated. Cut the chicken against the grain into small, bite-sized pieces for the most tender results.

Heat the olive oil in a large Dutch oven or deep skillet with a tight-fitting lid over medium heat. Once the oil shimmers, add the seasoned chicken in a single layer. Let it cook undisturbed for about 3 minutes on the first side to develop a nice golden crust, then turn the pieces and continue cooking for a few more minutes until browned all over and cooked through. You’re looking for golden edges and no pink remaining in the center.

Add the entire package of yellow rice, the crushed tomato bouillon cube if using, and the water to the pot with the chicken. Stir everything together to combine and make sure the rice is evenly distributed. Bring the mixture to a full boil over medium-high heat, watching for large bubbles breaking the surface.

Once boiling, immediately reduce the heat to low and cover the pot with a tight-fitting lid. If your lid has a steam vent hole, cover it with a small piece of foil to trap all the steam inside, which ensures the rice cooks properly and absorbs all the liquid. Set a timer for 20-25 minutes and resist the urge to lift the lid and check. Peeking releases steam and can result in undercooked rice.

When the timer goes off, remove the lid and check that the rice is tender and all the water has been absorbed. Add the white queso dip and milk directly to the pot. Using a fork, gently fluff the rice while incorporating the queso and milk, working from the bottom up. The residual heat will melt the queso and create a creamy coating over everything. Serve immediately while hot and creamy.

What to Serve with Mexican Chicken Rice with Queso

This dish is hearty enough to stand alone, but a few simple sides create a complete, satisfying dinner.

Simple Green Salad: A crisp romaine salad with lime vinaigrette cuts through the richness of the queso and adds fresh crunch. Toss in some sliced radishes and cucumber for extra texture and color.

Black Beans: Seasoned black beans served on the side add protein and fiber while complementing the Mexican flavors. They also soak up any extra queso sauce beautifully.

Warm Flour Tortillas: Soft tortillas are perfect for scooping up the creamy rice or making quick tacos with the chicken and rice mixture. Warm them in a dry skillet for about 30 seconds per side.

Avocado Slices: Fresh avocado adds a cool, creamy element that balances the seasoned chicken. Squeeze fresh lime juice over the slices to prevent browning and add brightness.

Mexican Street Corn: Grilled or roasted corn with cotija cheese, lime, and chili powder pairs perfectly with this rice dish and adds a smoky, charred element to the meal.

Pico de Gallo: Fresh tomato salsa brings acidity and freshness that brightens every bite. The cool, crisp vegetables contrast nicely with the warm, creamy rice.

Chips and Salsa: Keep it casual with tortilla chips and your favorite salsa on the side. They’re great for snacking while the rice cooks and add satisfying crunch to the meal.

Pro Tips & Variations

Use a Dutch oven or heavy-bottomed pot with a tight-fitting lid for the most even cooking and perfectly fluffy rice. Thin pots can cause hot spots that lead to burning on the bottom. If your pot lid has a steam vent, covering it with foil ensures all the moisture stays inside during cooking.

Cut the chicken into uniform pieces, about 3/4-inch cubes, so everything cooks at the same rate. Cutting against the grain rather than with it results in more tender chicken that’s easier to chew.

For make-ahead convenience, season and dice the chicken the night before and store it covered in the refrigerator. You can also measure out your rice and seasonings so dinner comes together even faster.

When reheating leftovers, add a splash of milk or water and heat gently to restore the creamy texture. The rice will absorb moisture as it sits, so this brings back that just-made consistency.

Quick Rotisserie Version: Skip cooking raw chicken and instead shred about 2 cups of rotisserie chicken. Add it during the last 5 minutes of the rice cooking time just to heat through. This cuts the prep time significantly on especially busy nights.

Spicier Option: Mix in diced jalapeños with the rice or add a teaspoon of chipotle powder along with the adobo seasoning. You can also serve hot sauce on the side for those who want extra heat.

Vegetarian Adaptation: Swap the chicken for black beans, pinto beans, or roasted vegetables like bell peppers and zucchini. Add them when you add the rice and proceed with the recipe as written.

Different Protein: This works beautifully with diced pork tenderloin, shrimp added in the last 5 minutes, or even ground beef browned and crumbled before adding the rice.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. I find this dish actually tastes better the next day as the flavors continue to meld together overnight. The rice absorbs more of the queso and seasoning, making it even more flavorful.

Reheat individual portions in the microwave with a tablespoon of milk stirred in, heating in 1-minute intervals and stirring between each until hot throughout. For larger portions, reheat gently on the stovetop over low heat with a splash of milk or water, stirring frequently to prevent sticking.

Freezing isn’t ideal for this recipe because the queso and rice texture change during thawing. However, you can freeze the cooked chicken and rice before adding the queso. Thaw overnight in the refrigerator, then reheat and stir in fresh queso and milk when ready to serve.

Use leftovers as filling for burritos, quesadillas, or stuffed peppers. The flavors work perfectly in any Mexican-inspired dish, and the creamy rice holds up well as a component in other recipes.

Common Questions

Can I use a different type of rice? Vigo saffron yellow rice is specifically recommended because it’s pre-seasoned and creates the authentic flavor profile. Regular white rice won’t give you the same color or taste. If you use a different brand of yellow rice, adjust the water according to that package’s instructions.

What if I can’t find refrigerated queso? Look in the dairy section near Mexican products, not with shelf-stable cheese dips. Refrigerated queso melts smoothly and has better flavor. In a pinch, you can use a combination of shredded white American cheese and a splash of cream, melted together until smooth.

Can I make this ahead for meal prep? You can cook the chicken and rice completely, but I recommend adding the queso fresh when you reheat. The texture stays better this way. Store the cooked chicken and rice separately from the queso, then combine when reheating portions throughout the week.

How do I prevent the rice from sticking to the bottom? Use a heavy-bottomed pot and make sure the heat is on low once you cover it. Don’t lift the lid during cooking, as this releases steam. If you notice sticking, your heat may be too high or your pot may be too thin for even heat distribution.

Is the tomato bouillon cube necessary? It’s optional but adds nice depth of flavor. The dish is still delicious without it, especially if you’re watching sodium intake. The yellow rice mix and adobo seasoning provide plenty of flavor on their own.

This Mexican chicken rice with queso has become a regular in my dinner rotation because it’s genuinely easy while still feeling like a special meal. The creamy queso transforms simple ingredients into something everyone at the table gets excited about. Give this a try on your next busy weeknight—it might just become your new go-to dinner solution.