Pollo Loco Mexican Chicken and Rice (Print Version)

Tender spiced chicken over fluffy rice with corn, beans, and melted queso in one pan.

# Components:

→ 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
17 - Lime wedges

# Directions:

01 - Preheat the oven to 375°F.
02 - In a small bowl, mix together cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
03 - Rub the spice mixture evenly over the chicken breasts.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until browned. Remove chicken 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 well.
07 - Nestle the seared chicken breasts into the rice mixture.
08 - Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 25–30 minutes, until the chicken is cooked through (internal temperature 165°F) and the rice is tender.
09 - Remove the skillet from the oven. Sprinkle shredded queso evenly over the chicken and rice.
10 - Return skillet to the oven, uncovered, for 5 minutes, until the 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 skillet so cleanup is practically nonexistent and you look like a kitchen genius
  • The rice absorbs all those spiced chicken juices while it bakes, making every bite taste like it simmered all day
  • That moment when you pull it out of the oven and the queso is bubbling and golden is pure dinner magic
02 -
  • Do not skip searing the chicken first because that brown fond in the pan is what makes the rice taste restaurant quality
  • Check the rice after 25 minutes and add a splash of water if it looks dry
03 -
  • Use a really good quality queso blanco because cheap cheese can turn grainy and rubbery when melted
  • Let the dish rest uncovered for a few minutes before serving so the cheese sets slightly instead of sliding right off
Return