Mexican Chicken and Rice with Queso | Flavorful One-Pot Meal

Name: Pollo Loco Mexican Chicken and Rice with Queso Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tsp olive oil; 1.5 lbs uncooked boneless skinless chicken breast, cut into small bite size pieces; 1 tsp Goya Adobo Seasoning; 1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo); 1 cube Knorr Tomato Bouillon (optional); 2½ cups water; 3 oz White Queso Dip; 2 tbsp milk (skim, 1%, 2%, or whole); Cooking spray

There’s something incredibly comforting about a one-pot meal that’s packed with flavor and creamy goodness. This Pollo Loco Mexican Chicken and Rice with Queso Recipe hits all those cozy notes with tender chicken, vibrant saffron rice, and a luscious queso finish that just melts into every bite. I love how it comes together easily but delivers restaurant-worthy vibes right at home.

A white round plate with blue dotted edges holds a creamy, yellow-orange rice dish with visible chunks of beige chicken, topped with bits of green parsley. On the top left of the plate, there is a small portion of black beans. Behind the plate on a white marbled surface, there is a stack of golden-brown flatbread resting on brown paper. A silver fork is partly on the plate near the beans. The colors are warm and inviting, showcasing the soft and creamy texture of the main dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe
Top Tip
How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pollo Loco Mexican Chicken and Rice with Queso Recipe

Why You'll Love This Recipe

This Pollo Loco Mexican Chicken and Rice with Queso Recipe isn’t just another chicken and rice dish — it’s a meal that brings bold flavors and creamy textures together effortlessly. Honestly, it quickly became one of my go-to weeknight favorites because it’s comforting, satisfying, and incredibly easy to make without skimping on taste.

Simple Ingredients: You probably have most of these pantry staples already, making this a handy option for a last-minute dinner.
One-Pot Wonder: Less cleanup means more time for you to relax or hang out with family.
Creamy Queso Finish: Adding white queso with a splash of milk takes the rice to the next level of deliciousness.
Versatile and Customizable: You can tweak the spices or add veggies if you want, making it perfect for your taste buds.

A close-up shot of a black plate filled with scrambled yellow eggs mixed with pieces of light brown cooked chicken, topped with small green herb pieces and drizzled with a light white sauce. A metal fork rests on the right side of the plate. In the background, a small white bowl with a creamy sauce and two yellow tortillas are visible, all set against a white marbled surface. A woman's hand is holding the edge of the plate on the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic behind the Pollo Loco Mexican Chicken and Rice with Queso Recipe lies in how the ingredients blend to create a cozy, comforting dish that’s layered with flavor. The saffron yellow rice adds a subtle earthiness and color, while the queso melds it all together with creamy richness. Here’s a quick look at what makes each component shine.

Flat lay of fresh boneless skinless chicken breast pieces, bright yellow uncooked saffron rice in a small white ceramic bowl, a small white bowl with golden olive oil, whole uncracked brown eggs nearby, a small white bowl filled with creamy white queso dip, a small white bowl containing skim milk, and a small white bowl holding a cube of tomato bouillon, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive Oil: A good-quality olive oil brings a smooth, fruity base for sautéing the chicken, helping to brown it beautifully without drying out.
Chicken Breast: Using boneless, skinless chicken cut into bite-sized pieces ensures quick and even cooking—plus, cutting against the grain keeps it tender.
Goya Adobo Seasoning: This classic Mexican seasoning adds a perfect balance of garlic, salt, and pepper, giving the chicken authentic flavor.
Vigo Saffron Yellow Rice: The saffron-infused rice is fragrant and colorful, forming the hearty base of the dish.
Knorr Tomato Bouillon Cube: Adds depth and a subtle tomato richness—which you can skip if you prefer a lighter flavor or want to reduce sodium.
Water: The cooking liquid for the rice, essential for getting the perfect texture.
White Queso Dip: This is the secret creamy element that turns simple rice into a luscious, cheesy delight.
Milk: Just a touch of milk loosens the queso so it blends smoothly without becoming runny.
Cooking Spray: Helps keep things non-stick, so your chicken and rice cook with minimal fuss.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Pollo Loco Mexican Chicken and Rice with Queso Recipe is how flexible it is. You can easily swap out ingredients or add your favorite extras to suit your mood or dietary preferences. Trust me, making it your own is part of the fun!

Add Some Heat: I sometimes toss in a diced jalapeño or sprinkle in some chili powder for an extra kick. It adds a lively spice that pairs perfectly with the creamy queso.
Veggie Boost: Feel free to stir in chopped bell peppers, corn, or black beans—just add them when you put in the rice or right before serving for texture and color.
Dairy-Free Version: If you’re avoiding dairy, swap the queso for a vegan cheese sauce or omit it altogether, adding fresh avocado slices on top instead.
Protein Swap: I’ve tried shrimp instead of chicken—just reduce the cooking time! It’s delightful and works great with the rice and queso too.

Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe

Step 1: Prep and Season Your Chicken

Start by cutting your chicken breast into small bite-sized pieces—be sure to cut against the grain to keep the texture tender. If the chicken feels wet, pat it dry with paper towels, then sprinkle the Goya Adobo seasoning all over. Rub it in gently so every piece gets coated. This step locks in flavor and helps the chicken brown nicely.

Step 2: Brown the Chicken

Heat 2 teaspoons of olive oil in a large Dutch oven or a deep non-stick skillet over medium heat. Once hot, add the chicken pieces in a single layer—try not to overcrowd the pan. Let them cook undisturbed for about 3 minutes until you get a nice golden brown on one side, then turn and cook for a few more minutes until fully cooked and slightly browned. This step builds flavor and ensures juicy chicken.

Step 3: Add Rice, Bouillon, and Water

Once the chicken is browned, add the entire package of Vigo saffron yellow rice into the pot. Crumble the Knorr tomato bouillon cube over the top (this is optional but adds a lovely richness). Stir everything gently to combine, then pour in 2½ cups of water and bring the mixture to a boil for about a minute.

Step 4: Simmer Until Perfect

Reduce the heat to low and cover the pot tightly with a lid—this is crucial. Your rice needs to steam gently, so if your lid has a steam vent like some do, cover it with foil or a small piece of tape to prevent steam from escaping. Let it simmer for about 20-25 minutes until the rice is tender and the liquid is absorbed. Resist the urge to peek too early—this ensures fluffy rice every time.

Step 5: Stir in Queso and Milk

When the rice is done, remove the lid and gently fold in 3 ounces of white queso dip and 2 tablespoons of milk. Use a fork to fluff everything together, creating that signature creamy texture. The queso melts into the rice, coating every bite with cheesy goodness. Serve it warm and enjoy!

Top Tip

Over the years, I've found that the small details make all the difference when making the Pollo Loco Mexican Chicken and Rice with Queso Recipe. From properly cutting the chicken to managing the lid steam, these tips helped me get the perfect texture and flavor every time.

Cut Chicken Against the Grain: This simple step makes the chicken tender instead of chewy, which honestly transforms the whole dish.
Manage Lid Steam: If your lid has a steam vent, cover it tightly to keep moisture in so the rice cooks evenly rather than staying crunchy.
Don’t Rush the Simmer: Letting the rice gently steam for the full 20-25 minutes results in fluffy, perfectly cooked rice that soaks up the flavors beautifully.
Fold Queso Last: Always add the queso and milk after the rice is cooked—that way you get that creamy texture instead of running liquid.

How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe

Mexican Chicken and Rice - Serving Suggestion

Garnishes

I like to finish my Pollo Loco Mexican Chicken and Rice with Queso Recipe with a sprinkle of fresh cilantro—it adds a bright, herbaceous contrast. Some diced avocado or a squeeze of fresh lime juice amps up the freshness and brings a welcome zing. If you’re feeling indulgent, a dollop of sour cream or some sliced jalapeños on top really take it over the edge!

Side Dishes

This dish is a star on its own but pairs beautifully with simple sides like a crisp green salad or roasted vegetables. Sometimes, I whip up some charred corn on the cob or bake some crispy tortilla chips to scoop up any extra queso — perfect for family-style dinners or casual gatherings.

Creative Ways to Present

For special occasions, I like to serve Pollo Loco Mexican Chicken and Rice with Queso Recipe in individual colorful bowls garnished with vibrant pomegranate seeds and a sprinkle of queso fresco. It’s visually stunning and adds a nice pop of texture. Layering the dish in casserole dishes with a crunchy tortilla chip topping also makes for a fun twist perfect for potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge where they keep well for up to 3 days. When packing leftovers, I sometimes leave the queso mix out and stir it in fresh when reheating—it keeps the texture creamier and prevents it from becoming gummy.

Freezing

Freezing is possible, but because of the creamy queso, the texture might change slightly. I recommend freezing the chicken and saffron rice without the queso mixed in and then preparing a fresh queso sauce when you thaw and reheat the meal. This keeps the dish tasting fresh and creamy after freezing.

Reheating

To reheat, I warm the leftovers gently on the stovetop with a splash of milk or water to loosen the rice. If you kept the queso separate, stir it in last so it melts perfectly without losing creaminess. Microwaving works too, but go for short bursts and stir frequently to avoid overcooking.

Frequently Asked Questions:

Can I use brown rice in this Pollo Loco Mexican Chicken and Rice with Queso Recipe?

Brown rice can be used, but it will require a longer cooking time and more liquid. I recommend precooking the chicken separately and adjusting the simmering time to ensure the rice cooks fully without the chicken overcooking.

What if I can’t find the Vigo Saffron Yellow Rice?

If you can’t find Vigo Saffron Yellow Rice, you can substitute with any saffron or turmeric-infused rice to keep the color and subtle flavor. Alternatively, you can use plain white rice and add a pinch of saffron threads or turmeric along with the bouillon to mimic the flavor.

Why did my rice stay crunchy even after cooking?

This often happens if the pot lid has a small vent hole allowing steam to escape, causing the rice to undercook. Covering the vent with foil or tape to trap moisture will ensure the rice cooks properly and becomes tender.

Can I make this recipe dairy-free?

Absolutely! Substitute the white queso dip with a dairy-free cheese or a cashew-based creamy sauce. Adding avocado slices on top can also bring creaminess without any dairy.

Final Thoughts

This Pollo Loco Mexican Chicken and Rice with Queso Recipe holds a special place in my recipe repertoire because it’s just so effortless and satisfying. Whether you’re cooking for a busy weeknight or want a comforting meal to impress friends, it always comes through with bold flavor and creamy comfort. I hope you enjoy making and sharing it as much as I do—once you try it, I bet it’ll be a staple in your kitchen too!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way