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Pollo Loco - Mexican Chicken and Rice with Queso

One-pot Mexican chicken rice with creamy white queso, seasoned chicken, and golden saffron rice for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Mexican-American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Dutch oven or large deep skillet with lid
  • cutting board and knife
  • Fork for fluffing rice

Method
 

  1. Pat chicken breasts dry with paper towel, then sprinkle with adobo seasoning and rub it in all over the chicken. Cut against the grain into small, bite-sized pieces.
  2. Heat olive oil in a large Dutch oven or deep skillet with tight-fitting lid over medium heat until shimmering.
  3. Add diced chicken breast and cook undisturbed for about 3 minutes on one side until golden, then turn and continue to cook for a few more minutes until browned all over and cooked through.
  4. Add the package of yellow rice, crushed tomato bouillon cube if using, and water to the pot with the chicken. Stir to combine evenly.
  5. Bring mixture to a full boil over medium-high heat, then immediately reduce heat to low.
  6. Cover tightly with lid (cover any steam vent holes with foil) and simmer for 20-25 minutes until rice is fully cooked and liquid is absorbed. Do not lift the lid during cooking.
  7. Remove from heat and add white queso dip and milk to the pot.
  8. Fluff rice gently with a fork to incorporate the queso and milk, working from the bottom up to create a creamy coating over everything.
  9. Serve immediately while hot and creamy. Garnish with fresh cilantro, lime juice, or your favorite toppings.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess. The dish tastes even better the next day as flavors develop. Queso tip: Use fresh refrigerated queso from the dairy section near tortillas for best results. Shelf-stable versions don't melt as smoothly. Rice brand: Vigo Saffron Yellow Rice is recommended for authentic flavor and color. If using a larger package, weigh out exactly 10 ounces. Quick version: Use 2 cups shredded rotisserie chicken added during the last 5 minutes of cooking instead of raw chicken. Make it spicier: Add diced jalapeños or 1 teaspoon chipotle powder with the adobo seasoning. Vegetarian option: Replace chicken with black beans or roasted vegetables added with the rice.