u003cstrongu003eCan I use brown rice in this Pollo Loco Mexican Chicken and Rice with Queso Recipe?u003c/strongu003e

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.

u003cstrongu003eWhat if I can’t find the Vigo Saffron Yellow Rice?u003c/strongu003e

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.

u003cstrongu003eWhy did my rice stay crunchy even after cooking?u003c/strongu003e

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.

u003cstrongu003eCan I make this recipe dairy-free?u003c/strongu003e

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.

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

Description

Pollo Loco is a flavorful Mexican dish featuring tender boneless chicken breast cooked with saffron yellow rice and finished with creamy white queso dip. This one-pot meal combines savory spices and a cheesy finish for a comforting, easy-to-make dinner that's perfect for busy weeknights.

Ingredients

Scale

Chicken and Rice

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

Queso Mixture

3 oz White Queso Dip
2 tbsp milk (skim, 1%, 2%, or whole)
Cooking spray

Cook Mode Prevent your screen from going dark

Instructions

Prepare Chicken: If the chicken pieces seem wet, pat them dry with a paper towel, then sprinkle the adobo seasoning evenly over the pieces, rubbing it in all over for flavor.
Cook Chicken: Heat olive oil in a large Dutch oven or a non-stick large deep skillet with a tight-fitting lid over medium heat. Add the diced chicken breast and cook on one side for about 3 minutes until browned, then turn and continue cooking a few more minutes until cooked through.
Add Rice and Liquids: Once the chicken is cooked and browned, add the package of saffron yellow rice, crushed tomato bouillon cube, and water. Stir everything together and bring to a boil for one minute.
Simmer: Reduce the heat to low, cover tightly with a lid that doesn’t have a steam vent, and let cook for at least 25 minutes until the rice is tender and done.
Finish with Queso: When the rice is cooked, add the white queso dip and milk. Fluff the mixture gently with a fork until everything is well combined and creamy. Serve warm.

Notes

Serving size is about 1.5 cups based on nutrition and WW points.
If your pot lid has a steam vent, cover it with foil or tape to prevent the rice from remaining crunchy.
Cut chicken against the grain into small pieces to ensure tenderness.
Adjust milk type based on preference; skim milk works fine for lighter option.
Use cooking spray as needed to prevent sticking when cooking the chicken.

Nutrition

Serving Size: 1.5 cups
Calories: 369 kcal
Sugar: 1 g
Sodium: 1000 mg
Fat: 5.8 g
Saturated Fat: 1.2 g
Unsaturated Fat: 4.6 g
Trans Fat: 0 g
Carbohydrates: 43.3 g
Fiber: 0 g
Protein: 34 g
Cholesterol: Estimated 70 mg