Save to Pinterest My neighbor Maria showed up at my door one Wednesday evening with a steaming skillet, the aroma of cumin and smoked paprika filling my kitchen before she even set it down. She called it Pollo Loco, and watching her plate it—chicken glistening under melted queso, cilantro scattered across the top—I understood immediately why she'd been raving about it all week. That first bite, with the rice absorbing all those tomato and bean flavors, made me ask for the recipe right then and there. What started as a borrowed dish became something I now make for my own weeknight table, each time discovering something new about how the spices bloom and the cheese creates those little golden pockets throughout the rice.
I made this for my kids during a particularly chaotic Tuesday when I'd forgotten to plan dinner, and they actually asked for seconds without complaining about vegetables. That moment—seeing them scoop up the corn and black beans without protest—made me realize this dish hits that sweet spot where comfort food meets something that feels a little fancy. My youngest asked if we were eating at a restaurant, and I let her think we were for just a second before admitting Mom made this magic.
Ingredients
- Boneless, skinless chicken breasts (1½ lbs): These cook through evenly and won't dry out if you don't overcook them, plus they're forgiving enough for busy weeknights.
- Vegetable oil (2 tablespoons): A neutral oil that lets the spices shine without competing flavors, and it gets hot enough to create that golden sear on the chicken.
- Ground cumin, chili powder, garlic powder, onion powder, smoked paprika (1 teaspoon each): Together these create the soul of the dish—that warm, slightly smoky depth that makes people ask what your secret ingredient is.
- Salt and black pepper: Don't skip seasoning the chicken properly, or you'll miss half the flavor.
- Long-grain white rice (1 cup): It stays fluffy and separate rather than turning mushy, and it soaks up the broth beautifully.
- Chicken broth (2 cups): Use good quality broth you'd actually drink, because it becomes the foundation of everything else in the pan.
- Diced tomatoes with green chilies (14.5 oz can, undrained): Keep the liquid—it adds moisture and subtle heat that you lose if you drain them.
- Frozen corn and canned black beans (1 cup each): These add texture and nutrition without requiring prep, making this meal genuinely quick.
- Queso blanco (6 oz, shredded): The cheese needs to be a good melting variety, and shredding it yourself if possible means it melts more evenly than pre-shredded.
- Fresh cilantro and lime wedges: These are the finishing notes that make everything feel bright and intentional.
Instructions
- Heat your oven and build your spice blend:
- Get the oven to 375°F while you whisk together all those spices in a small bowl. I like to do this while the oven preheats so everything is ready when you need it.
- Season and sear the chicken:
- Rub that spice mixture all over the chicken breasts—don't be shy—then heat oil in your oven-safe skillet until it shimmers. Sear the chicken for about 2 to 3 minutes per side until you see a golden crust forming, which means the flavors are starting to deepen.
- Toast the rice:
- Remove the chicken and add the rice to the same skillet, stirring it around for a couple minutes until it smells nutty and looks slightly golden. This small step makes an enormous difference in how the rice tastes.
- Build the one-pan meal:
- Pour in your broth, then add the tomatoes with their liquid, corn, and beans, stirring everything together. Nestle the seared chicken right back into this mixture so it sits partially submerged.
- Let the oven do the work:
- Cover with a lid or foil and slide the whole skillet into the oven for 25 to 30 minutes. The chicken will cook through while the rice absorbs all those flavors underneath, and your kitchen will smell absolutely incredible.
- Finish with queso:
- Check that the chicken has reached 165°F inside, then sprinkle that shredded cheese evenly over everything and pop it back in uncovered for just 5 minutes. You want the cheese melted and bubbly but not brown.
- Rest and garnish:
- Let it sit for 5 minutes out of the oven—this helps everything set and makes serving easier. Scatter cilantro over top and serve with lime wedges so people can squeeze brightness into their bowl.
Save to Pinterest I realized this dish had become something special when my sister called asking for it instead of my chocolate cake for her birthday dinner. There's something about food that makes people feel cared for, and this one does that every single time.
Why This Skillet Method Works So Well
Using one skillet means the chicken releases its juices into the rice and vegetables, creating a richer flavor than if you cooked them separately. Every element benefits from being in proximity to the others—the chicken flavors the rice, the tomatoes flavor the chicken, and everything gets better. I've tried versions where I cooked components separately and transferred them, but honestly, the one-pan method tastes noticeably more cohesive and delicious.
Making It Your Own
This dish is flexible enough to handle whatever you have on hand while still tasting intentional. I've added sliced jalapeños for heat, stirred in avocado slices right before serving, and even topped it with a dollop of sour cream when I had some that needed using. Some nights I use a combination of white and brown rice, though brown rice needs those extra 10 to 15 minutes in the oven and slightly more broth.
Storage and Meal Prep Magic
This reheats beautifully in the microwave, and actually tastes even better the next day once all the spices have had time to meld together. I portion it into containers and we eat it for lunch the following week, which means one evening of cooking feeds us for several meals. The rice doesn't dry out when reheated gently with a splash of broth, and the queso stays melted right into everything rather than separating.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat gently on the stovetop with a splash of broth rather than the microwave if you want it to taste freshly made.
- You can freeze portions for up to two months, though the texture of the queso might change slightly when thawed.
Save to Pinterest This is the kind of dish that turns an ordinary evening into something worth remembering, and it asks so little of you while giving back so much flavor. Make it tonight, and I promise someone at your table will ask for it again tomorrow.
Common Recipe Questions
- → Can I use brown rice instead of white rice?
Brown rice works well but requires additional cooking time. Increase the baking time by 10–15 minutes and add extra broth as needed since brown rice absorbs more liquid than white rice during cooking.
- → What type of cheese works best for this dish?
Queso blanco is traditional and melts beautifully, but Monterey Jack, mozzarella, or any good melting cheese creates that perfect gooey topping. Choose cheeses that melt smoothly for the best results.
- → Can I make this ahead of time?
This dish reheats exceptionally well. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or covered in the oven at 350°F until warmed through.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The chicken should feel firm to the touch and juices run clear when pierced with a knife. Cutting into the thickest piece is the most reliable method.
- → What vegetables can I add to customize this dish?
Sliced bell peppers, diced onions, or zucchini blend perfectly with the existing flavors. Add them when stirring in the rice so they cook through. For extra heat, include jalapeños or other hot peppers.
- → Is this suitable for meal prep?
Absolutely. Portion the cooled mixture into individual containers and refrigerate. The flavors continue developing overnight, making leftovers even more delicious. Just add fresh cilantro and lime when reheating for the best taste.