Pollo Loco Mexican Chicken Rice

The first time I made this, my kitchen smelled like a Mexican cantina on a busy Friday night. My roommate kept wandering in, asking if dinner was ready yet. That aroma of cumin, chili powder, and searing chicken is impossible to fake. Now this is the recipe I make when I want people to think I spent all day cooking.

Last Tuesday, I came home exhausted and craving comfort food but not wanting to order takeout again. I threw this together on autopilot, something I have made dozens of times. My partner walked in mid-bake and immediately asked what smelled so incredible. We ate it straight from the skillet while watching a movie, too happy to bother with proper plating.

Ingredients

• Boneless chicken breasts: These stay juicy when seared first and then finished in the oven, plus they absorb that spice rub beautifully
• Ground cumin and chili powder: The foundation of that authentic Mexican flavor profile, dont be tempted to reduce these amounts
• Smoked paprika: Adds this incredible depth and subtle smokiness that regular paprika just cannot match
• Long-grain white rice: Fluffy and separate grains work best here, avoiding the sticky texture of short-grain varieties
• Diced tomatoes with green chilies: This is your shortcut flavor bomb, providing tomatoes and heat in one can
• Queso blanco: Melts into the most glorious creamy topping while still holding onto that mild tangy flavor

Instructions

Preheat and prep your spice blend:

Crank your oven to 375 degrees and mix all those spices together in a small bowl until they are one fragrant mixture

Season and sear the chicken:

Rub the spice mixture all over the chicken, then heat oil in your oven-safe skillet and brown the chicken for about 3 minutes per side

Toast the rice:

Toss the rice into the same hot skillet and let it get lightly golden, stirring constantly for about 2 minutes

Build the base:

Pour in the broth, tomatoes, corn, and beans, stirring until everything is evenly distributed

Nestle and bake:

Return the chicken to the skillet, cover it tight, and bake for 30 minutes until the rice is tender

Melt the queso:

Uncover and sprinkle that cheese all over, then return to the oven for 5 minutes until bubbly and golden

Save

This recipe became my go-to for new moms and anyone recovering from surgery. It is nourishing without being heavy, reheats beautifully, and feels like a hug in a bowl. I have delivered this to more neighbors than I can count, always getting the same text message the next day asking for the recipe.

Making It Your Own

Sometimes I add diced bell peppers with the rice for extra color and sweetness. On days when I want more heat, I will slice fresh jalapeños into the mix before baking. The beauty of this dish is how forgiving it is, letting you tweak it to match whatever you are craving.

Serving Ideas

I love setting up a toppings bar and letting everyone customize their bowl. Sliced avocado, sour cream, and hot sauce turn this into an interactive dinner that feels festive. Crushed tortilla chips on top add this perfect crunch that contrasts beautifully with the tender rice.

Meal Prep Magic

This might be the ultimate make-ahead meal, actually tasting better on day two when those spices have had even more time to meld. I portion it into glass containers on Sunday and suddenly my weekday lunches feel like something special. The rice stays surprisingly fluffy in the refrigerator.

• Store the queso separately if you plan to reheat individual portions
• Add a splash of broth when reheating to freshen up the rice
• This freezes well for up to three months if you want to double the batch

Save

There is something deeply satisfying about a one-pan meal that feeds a crowd and leaves everyone asking for seconds. This recipe has earned its permanent place in my weekly rotation.

Recipe FAQs

→ What makes this dish authentic Mexican style?

The combination of warm spices like cumin, chili powder, and smoked paprika gives this dish its authentic Mexican flair. Diced tomatoes with green chilies, black beans, corn, and queso blanco are staples in Mexican cuisine, creating that familiar southwest flavor profile.

→ Can I use brown rice instead of white rice?

Absolutely. Brown rice works well but requires additional cooking time. Increase the baking time by 10-15 minutes and check that the rice is tender and the liquid has been absorbed before adding the queso topping.

→ What cheese works best as a queso blanco substitute?

Monterey Jack provides excellent melting properties and mild flavor. Mozzarella creates those classic cheese pulls. Cheddar adds sharpness, while pepper jack brings extra heat if you enjoy spicy dishes.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C) at the thickest part of the breast. The chicken should feel firm to the touch and juices run clear when pierced.

→ Can I prepare this dish ahead of time?

This dish reheats beautifully and actually develops more flavor overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.

→ What sides complement this main dish?

Fresh avocado slices, warm tortillas, or a crisp green salad with lime vinaigrette balance the richness. Guacamole, sour cream, or pico de gallo make excellent toppings for added freshness and contrast.