Pollo Loco Mexican Chicken Rice

The first time I made this, my apartment smelled so incredible that my neighbor knocked on my door to ask what restaurant I'd ordered from. When I told her it was just chicken and rice, she literally laughed out loud. Now it's the recipe I make when I want to impress people with minimal effort but maximum flavor.

I made this for my sister's family last month, and my nephew who usually refuses anything with beans went back for thirds. Watching his face light up when he discovered the cheesy topping was honestly better than any compliment I could have asked for. Kids can be the harshest critics, right?

Ingredients

• 1½ lbs boneless skinless chicken breasts: I pound them slightly to even thickness so they cook at the same rate
• 2 tablespoons vegetable oil: Use something neutral so the spices stay the star of the show
• 1 teaspoon ground cumin: This gives that authentic Mexican flavor foundation
• 1 teaspoon chili powder: Not too spicy, just adds that beautiful warmth
• 1 teaspoon garlic powder: Evenly coats the chicken better than fresh garlic would here
• 1 teaspoon onion powder: I've learned this adds depth without any texture issues
• 1 teaspoon smoked paprika: This is the secret ingredient that makes people ask what's different
• 1 teaspoon salt: Essential for bringing out all those spices
• ½ teaspoon black pepper: Just enough background heat
• 1 cup long-grain white rice: I don't recommend minute rice here, it needs that longer cook time
• 2 cups chicken broth: Low-sodium is best so you control the salt level
• 1 can diced tomatoes with green chilies: Don't drain this, the liquid helps cook the rice
• 1 cup frozen corn: Adds sweetness that balances all the spices
• 1 cup canned black beans: Rinse them well unless you want grey rice
• 6 oz queso blanco shredded: It melts differently than cheddar and is worth seeking out
• Fresh cilantro: The bright finish that cuts through all that richness
• Lime wedges: Don't skip this, the acid is crucial

Instructions

Prep your oven and spices:

Preheat that oven to 375°F, and in a small bowl, combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper until they're thoroughly blended.

Season the chicken generously:

Rub that spice mixture all over the chicken breasts, pressing gently so it really adheres to the meat.

Sear for maximum flavor:

Heat oil in a large oven-safe skillet over medium-high heat, then sear chicken for 2-3 minutes per side until it's got a beautiful golden-brown crust.

Toast the rice:

Remove chicken and set aside, then add rice to that same flavorful skillet and toast for 2-3 minutes until it smells nutty and looks lightly golden.

Build the base:

Pour in chicken broth, undrained tomatoes, corn, and black beans, stirring to combine everything and scrape up any browned bits from the bottom.

Combine everything:

Nestle those seared chicken breasts right into the rice mixture, spacing them evenly so the rice cooks uniformly around them.

Bake covered:

Cover the skillet tightly with a lid or foil and bake for 25-30 minutes until chicken reaches 165°F internally and rice is tender.

Add the grand finale:

Remove from oven, sprinkle shredded queso all over everything, and return uncovered for 5 minutes until it's melted and bubbling.

The waiting game:

Let everything rest for 5 minutes before serving, then top with fresh cilantro and serve with lime wedges on the side.

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This dish has become my go-to for Sunday meal prep because it actually tastes better on day two. Something about all those spices getting even friendlier overnight makes leftovers feel intentional rather than sad.

Make It Your Own

Sometimes I throw in sliced bell peppers with the rice if I need to use up vegetables from the crisper drawer. They get all sweet and tender in the oven, and my family never notices they're eating extra veggies.

The Perfect Rice

I've learned that toasting the rice before adding liquid makes such a difference in the final texture. Those few extra minutes give each grain a nutty flavor that stands up to all the bold spices instead of getting lost.

Serving Suggestions

A simple green salad with a lime vinaigrette cuts through the richness perfectly. I also like setting out toppings like avocado, sour cream, and extra hot sauce so everyone can customize their bowl.

• Warm your tortillas while the dish rests
• Have extra lime wedges ready, people always ask for more
• This serves four generously, but double it for a crowd

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There's something so satisfying about pulling that bubbling, cheesy skillet out of the oven. Even after making this dozens of times, that moment still feels like a little victory.

FAQs About This Recipe

→ Can I use brown rice instead of white?

Yes, brown rice works well but requires 10-15 minutes of additional baking time and may need extra chicken broth to achieve proper texture.

→ What type of cheese works best as a queso substitute?

Monterey Jack, mozzarella, cheddar, or Mexican blend cheese all melt beautifully and maintain the creamy, gooey topping that makes this dish special.

→ How can I make this dish spicier?

Add diced jalapeños to the rice mixture, increase the chili powder in the spice rub, or serve with hot sauce and sliced fresh peppers on the side.

→ Can I prepare this ahead of time?

This dish reheats beautifully and actually develops deeper flavors overnight. Store leftovers in the refrigerator for up to 4 days for convenient meal prep.

→ What sides pair well with this Mexican chicken?

Serve with warm tortillas, fresh guacamole, a crisp green salad with citrus vinaigrette, or roasted vegetables to round out the meal.

→ Is this dish gluten-free?

Yes, when made with gluten-free chicken broth and queso, this naturally gluten-free meal accommodates those with dietary restrictions without sacrificing flavor.