Pollo Loco – Mexican Chicken and Rice
A delicious Mexican-inspired dish featuring grilled chipotle-marinated chicken served over flavorful rice and topped with creamy white queso and fresh tomatoes. Quick, easy, and bursting with bold Southwestern flavors.
Equipment
- 1 Resealable bag Large enough for marinating chicken
- 1 Skillet For sautéing rice
- 1 Grill or grill pan Medium-high heat
- 1 Saucepan with lid For cooking rice
Ingredients
Main ingredients
- 4 boneless skinless chicken breasts fresh or thawed
- 1 bottle Lawrys Baja Chipotle Marinade or Lawrys Mesquite Marinade
- 3 tablespoon vegetable oil
- 1 cup uncooked long grain rice not instant
- 1 tablespoon dried minced onion flakes
- 1 teaspoon garlic salt
- 1 teaspoon 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
Instructions
Instructions
- Place chicken breasts in a resealable bag and pour in marinade. Seal and refrigerate for at least 30 minutes or overnight.
- Heat vegetable oil in a skillet over medium heat. Add uncooked rice and sauté until it turns light golden.
- Add onion flakes, garlic salt, and seasoning. Cook together for 1 minute.
- Pour in chicken broth and tomato sauce. Bring to boil, reduce to simmer, cover, and cook for 20-25 minutes until rice is tender and liquid is mostly absorbed.
- Preheat grill or grill pan on medium-high. Remove chicken from marinade and grill for 6-7 minutes per side until cooked through and internal temperature is 165°F.
- Heat queso according to package instructions until warm and drizzly.
- To serve, place rice on plate, top with grilled chicken, drizzle with queso, and garnish with chopped tomato.
Notes
If you don’t have access to a grill, pan sear the chicken for 3–4 minutes per side then bake at 425°F for 10 minutes. Use Gordo’s or Pancho’s White Queso dip for best results.