Pollo Loco Mexican Chicken Rice (Printer-Friendly)

Savory spiced chicken with fluffy rice, vegetables, and melted queso blanco in a satisfying one-skillet meal.

# What You Need:

→ 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, or other white queso cheese
16 - Fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving

# 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. Cover the skillet with a lid or aluminum foil.
08 - Transfer to the oven and 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 Suggestions:

01 -
  • Everything cooks in one skillet, meaning less cleanup and more time enjoying your meal
  • The rice absorbs all those incredible spices while it bakes alongside the chicken
  • That melted queso on top transforms the whole dish into something irresistible
02 -
  • Resist the urge to peek while it is covered, that steam is what cooks the rice perfectly
  • The rice might look slightly underdone when you first uncover it, but it finishes as it rests
  • Letting it rest for 5 minutes is crucial for the rice to absorb any remaining liquid
03 -
  • Use a cast iron skillet if you have one, it creates the best crust on the rice at the edges
  • Let the chicken come to room temperature for 20 minutes before searing for more even cooking
Go Back