Pollo Loco Mexican Chicken Rice (Print Version)

Spiced chicken and rice skillet loaded with vegetables and melted queso blanco for an easy, satisfying dinner.

# What You’ll Need:

→ Chicken & Marinade

01 - 1.5 pounds boneless, skinless chicken breasts
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 0.5 teaspoon black pepper

→ Rice & Vegetables

10 - 1 cup long-grain white rice
11 - 2 cups chicken broth
12 - 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
13 - 1 cup frozen corn
14 - 1 cup canned black beans, drained and rinsed

→ Topping & Garnish

15 - 6 ounces queso blanco, shredded
16 - Fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving

# How to Make It:

01 - Preheat the oven to 375°F (190°C). In a small bowl, combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
02 - Rub the spice mixture evenly over all sides of the chicken breasts.
03 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until golden brown. Remove chicken and set aside on a plate.
04 - Add rice to the same skillet and toast for 2 to 3 minutes, stirring occasionally, until lightly golden.
05 - Stir in chicken broth, diced tomatoes with green chilies, corn, and black beans. Mix thoroughly to combine.
06 - Nestle the seared chicken breasts into the rice mixture.
07 - Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
08 - Remove the skillet from the oven and sprinkle shredded queso blanco evenly over the chicken and rice.
09 - Return the skillet to the oven, uncovered, for 5 minutes until the queso is melted and bubbly.
10 - Allow the dish to rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Additional Tips::

01 -
  • It all happens in one skillet, which means less cleanup and more time actually enjoying dinner.
  • The chicken stays impossibly tender while the rice soaks up every bit of flavor from the tomatoes and spices.
  • Watching that queso melt and bubble in the oven is oddly satisfying, and it makes everything taste restaurant-quality.
02 -
  • Don't drain the canned tomatoes—that liquid is gold, and without it your rice might turn out dry or the flavors won't develop as fully.
  • Check your chicken's internal temperature rather than guessing, because overcooked chicken in a saucy dish tastes tough no matter what else is happening.
  • Toast the rice before adding liquid—it sounds like an extra step but it changes everything about the texture and prevents mushiness.
03 -
  • Shred your own queso if possible rather than buying pre-shredded—it melts more smoothly and creates a silkier texture throughout the dish.
  • Don't skip the resting time after cooking, because it lets the rice finish absorbing any remaining liquid and makes everything easier to scoop and serve.
Go Back