Pollo Loco – Mexican Chicken and Rice with Queso
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper, to taste
Fresh lime juice (from 1 lime)
For the Rice:
1 cup long-grain white rice
1 3/4 cups chicken broth
1/2 cup salsa or diced tomatoes with green chilies
1/2 tsp ground cumin
Salt and pepper, to taste
For the Queso Sauce:
1 cup white American cheese, shredded or cubed
1/2 cup half-and-half or whole milk
1/4 cup diced green chilies
1/2 tsp garlic powder
Optional Toppings:
Fresh cilantro, chopped
Diced tomatoes
Sliced jalapeños
Sour cream
Directions:
Prepare and Cook the Chicken:
In a small bowl, mix the olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub this spice mixture evenly over the chicken breasts.
Heat a large skillet over medium-high heat. Add a bit of oil if needed, then cook the chicken breasts for about 5-6 minutes on each side until fully cooked and slightly charred on the outside.
Squeeze lime juice over the chicken, remove from skillet, and set aside to rest.
Cook the Rice:
In a medium saucepan, add the rice, chicken broth, salsa, ground cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and fully cooked. Remove from heat and let it sit for 5 minutes, fluffing it with a fork before serving.
Make the Queso Sauce:
In a small saucepan, combine the shredded white American cheese and half-and-half over low heat. Stir until the cheese begins to melt.
Add the diced green chilies and garlic powder, stirring until the sauce is smooth. If the queso is too thick, add a bit more milk or half-and-half to reach your desired consistency.
Assemble the Dish:
Slice the chicken breasts into strips. Serve a portion of rice on each plate, topped with sliced chicken, and drizzle with queso sauce.
Garnish and Serve:
Garnish with fresh cilantro, diced tomatoes, sliced jalapeños, or a dollop of sour cream as desired. Serve warm.
Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Kcal: Approx. 400 per serving | Servings: 4
