Name: Pollo Loco – Mexican Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken breasts (fresh or thawed); 1 bottle Lawrys Baja Chipotle Marinade (or Lawrys Mesquite Marinade); 3 Tbsp vegetable oil; 1 cup uncooked long grain rice (not instant); 1 Tbsp dried minced onion flakes; 1 tsp garlic salt; 1 tsp southwestern seasoning (or taco seasoning); 2 cups chicken broth; 0.5 cup tomato sauce; 1 container refrigerated white Mexican Queso (such as Gordos Cheese Dip); 1 tomato (chopped)

That first hiss from the cooker tells you something good is happening. You stand there, maybe a little impatient, but also kinda excited. The pressure build is that promise that dinner's gonna come together quick and yum.

Initial steam and pressure build signaling delicious chicken and rice dish in cooker — The first hiss of the cooker setting the stage for a delicious Mexican chicken and rice feast.

As the cooker works, you catch the smells starting to mingle. The chipotle marinade, that tomato sauce, and the chicken broth depth start to blend real nice. It’s like a little sneak peek of the fiesta on your plate.

You recall how simple it was to toss everything in and set the timer. Nothing fancy, just that quick release wait to open the lid and see your tender pull chicken sitting on that perfectly cooked rice. Dang, you’re pretty proud already.

Why Your Cooker Beats Every Other Pot

You get dinner done way faster than the oven or stove-top method. Pressure build speeds it up real good.
It locks in flavors, so every bite’s loaded with taste from the marinade to the broth depth.
The cooker keeps your chicken tender pull perfect without drying it out like a regular pan might.

You don’t gotta babysit the pot constantly, just set it and wait for that hiss to tell you it’s done.
Your cleanup is easier cause everything cooks in one pot or quick skillet step before and after.

Pressure cookers have some handy perks that make them kitchen champs. If you want to learn more about pressure cooker benefits, check out our pressure cooker safety tips to cook safely and get the best results. To explore more flavor-packed meals, browse our delicious pressure cooker recipes that will make your cooking quick and tasty.

The Complete Shopping Rundown

4 boneless skinless chicken breasts — you want 'em fresh or thawed real good.
One bottle of Lawrys Baja Chipotle Marinade or Lawrys Mesquite Marinade — makes all the difference for flavor.
3 tablespoons of vegetable oil — for getting that rice golden.

1 cup uncooked long grain rice — careful not instant, this rice soaks up the broth best.
1 tablespoon dried minced onion flakes — adds a bit of that onion punch without chopping.
1 teaspoon garlic salt — brings a nice savory zing.

1 teaspoon southwestern seasoning or taco seasoning — for that Southwest flare.
2 cups chicken broth — gotta be good quality to boost broth depth.
Half a cup of tomato sauce — blends in with the rice for that classic red tint and tang.

Oh, don’t forget you’ll also need a container of refrigerated white Mexican Queso, like Gordos Cheese Dip, and a fresh chopped tomato to top when serving.

Ingredients and cooking process for Mexican chicken and rice in pressure cooker — Fresh ingredients and the key cooking steps that lead to a perfect Mexican chicken and rice.

The Exact Process From Start to Finish

Start by placing your chicken breasts into a large resealable bag. Pour in the marinade bottle all over the chicken. Seal that bag tight and refrigerate it for at least 30 minutes. Overnight works too if you got time.
Heat up the vegetable oil in a big skillet or saucepan over medium heat. Toss in the uncooked rice and sauté until it turns a nice light golden shade. This little step adds that nutty flavor you want.

Now stir in the dried minced onion flakes, garlic salt, and the southwestern or taco seasoning. Cook it all together for about a minute just to wake up the spices.
Pour in the chicken broth and tomato sauce. Crank it up to boil, then lower it down to a simmer. Cover it and let it soak up all that broth depth for 20-25 minutes until the rice is tender and the liquid’s mostly gone.
While that’s going, preheat your grill or grill pan on medium-high. Pull the chicken from the marinade and grill for 6-7 minutes on each side till it’s cooked through and hits an internal temp of 165 degrees.

Heat your refrigerated white Mexican Queso according to the package instructions so it’s all warm and drizzly when you serve.
To plate, scoop the rice on, lay the grilled chicken breasts on top, and drizzle with that warm queso. Throw some chopped tomato on for a fresh kick and you’re set.

Time Savers That Actually Work

Marinate the chicken overnight so it’s all ready and juicy when you start cooking.

Use pre-minced garlic and pre-chopped tomatoes if you’re in a rush. It works real good for saving prep time.
Heat the queso dip in the microwave while you plate the chicken and rice to save some steps.
Cook the rice in the pressure cooker directly after searing the chicken to cut down on pots and pans.

Keep seasoning mixes like taco seasoning handy for quick flavor boosts without measuring all the time.

What It Tastes Like Fresh From the Pot

Once you crack that lid and the steam kinda clears, you catch the smoky chipotle from the marinade drifting up. It’s warm and inviting, making your mouth water before you even dig in.

The chicken is tender pull good with a little char from the grill still clinging. You taste that southwestern seasoning mingling in every bite mixed with the creamy queso drizzled on top.

The rice soaks up all that broth depth and tomato sauce so it’s not dry or plain but rich and kinda comforting. The chopped tomato on top gives a fresh burst that cuts through the richness just right.

Finished Mexican chicken and rice plated with warm queso and fresh tomato garnish — Plated Mexican chicken and rice served with warm queso and fresh chopped tomato on top for that perfect finish.

Smart Storage That Actually Works

Cool your leftovers to room temp before storing to keep the rice texture just right.
Use airtight containers so you keep all that flavor sealed in and prevent fridge smells from messing things up.

If you want, freeze portions individually so you can grab just what you need for quick reheating.
When reheating, stir in a splash of broth or water and cover to keep the rice moist and the chicken tender pull soft.

What People Always Ask Me

Can I use thighs instead of chicken breasts? Yep, you sure can. Thighs stay juicy even better but cook time is about the same. Just make sure they reach 165°F inside.

Do I have to grill the chicken? No, if you don’t got a grill you can pan sear the chicken in a hot skillet. You still get a nice char that way.
Can I skip the marinade? You could, but the marinade gives that smoky chipotle kick that makes this dish special.
What if I don’t have southwestern seasoning? Taco seasoning works great as a swap and is easier to find.

How do I do the quick release properly? Once the timer goes off on the pressure cooker, use a quick release to drop pressure fast so your rice doesn’t get mushy.
Can I double the recipe? You can but be sure not to fill your cooker past the max fill line. Cook time stays mostly the same but might take a little longer for pressure build.

Explore more recipes like Insanely Good Chicken Breast Recipes Perfect For Your Sunday Dinners or find inspiration in our delicious pressure cooker recipes to simplify your meal prep and make your dinners delightful.