Pollo Loco Mexican Chicken Rice (Printable Version)

Tender spiced chicken over fluffy rice with vegetables and melted queso, all made in one skillet.

# What You'll Need:

→ Chicken & Marinade

01 - 1½ lbs 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 - ½ teaspoon black pepper

→ Rice & Vegetables

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

→ Topping & Garnish

15 - 6 oz 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.
02 - Combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper in a small bowl.
03 - Rub the spice mixture evenly over all chicken breasts.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until browned. Remove and set aside.
05 - Add rice to the same skillet and toast for 2-3 minutes until lightly golden.
06 - Stir in chicken broth, diced tomatoes with green chilies, corn, and black beans. Mix thoroughly.
07 - Nestle the seared chicken breasts into the rice mixture.
08 - Cover skillet with lid or aluminum foil. Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and rice is tender.
09 - Remove from oven. Sprinkle shredded queso evenly over chicken and rice.
10 - Return skillet to oven, uncovered, for 5 minutes until queso is melted and bubbly.
11 - Let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend more time eating and less time scrubbing dishes
  • The chicken stays impossibly tender while the rice soaks up all those spiced juices
  • That moment when the queso bubbles up and gets golden brown is pure kitchen magic
02 -
  • Trust your nose when searing, if the chicken smells like it is burning, turn down the heat immediately
  • Different rice brands absorb liquid differently, check at the 20 minute mark and add a splash of broth if needed
  • The cheese can go from perfectly melted to burnt in under a minute, watch it like a hawk during those last 5 minutes
03 -
  • Let your chicken come to room temperature for 20 minutes before searing, it cooks more evenly
  • Use a cast iron skillet if you have one, the heat retention creates the best rice texture
  • Squeeze fresh lime juice over individual servings rather than the whole dish to avoid sogginess
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