The other day, I was flipping through an old handwritten recipe book my grandmother brought with her from northern Mexico. The pages were soft with age, smudged in places from generations of family dinners, but one note stood out—written in bright blue ink, probably my mom’s handwriting from the ‘70s.
It simply read, “Pollo Loco = crowd-pleaser.” It turned out Mexican Chicken And Rice With Queso. I smiled. That dish had fed dozens of birthdays, backyard fiestas, and even quiet Sunday nights. But somehow, I hadn’t made it in years.
So I decided to bring it back, but with a creamy twist. The moment that queso sauce hit the skillet and began to melt into silky ribbons, I was taken right back to those old kitchen counters and the scent of cumin and lime. The chicken was bold and smoky, the rice cooked just right, and the queso? Velvety, rich, with that irresistible kiss of green chiles.
This recipe, like all great family meals, is comforting, unfussy, and satisfying. It’s hearty enough for a hungry crowd and flexible enough for busy weeknights. I’ve adjusted it slightly for modern kitchens, but the soul of it remains unchanged—a celebration of simple ingredients, layered flavors, and shared memories.
Short Description
A bold and flavorful Mexican-inspired dish featuring seasoned grilled chicken, fluffy tomato-cumin rice, and a creamy homemade queso sauce—perfect for weeknights or family gatherings.
Key Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper, to taste
- Juice of 1 fresh lime
For the Rice:
- 1 cup long-grain white rice
- 1¾ cups chicken broth
- ½ cup salsa or diced tomatoes with green chilies
- ½ tsp ground cumin
- Salt and pepper, to taste
For the Queso Sauce:
- 1 cup white American cheese, shredded or cubed
- ½ cup half-and-half or whole milk
- ¼ cup diced green chilies
- ½ tsp garlic powder
Optional Toppings:
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños
- Sour cream
Tools Needed
- Large skillet
- Medium saucepan
- Small saucepan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Whisk or spatula
Cooking Instructions
Step 1: Season the Chicken
In a small bowl, stir together olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Rub this spice mix evenly over both sides of the chicken breasts. Let them sit for 10 minutes to absorb flavor.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat. Lightly grease with oil if needed. Add chicken and sear for 5–6 minutes per side or until the outside is slightly charred and the inside is fully cooked (internal temp of 165°F). Squeeze fresh lime juice over the top, remove from heat, and let rest.
Step 3: Make the Rice
In a medium saucepan, add rice, chicken broth, salsa (or diced tomatoes with chilies), cumin, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 15–20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
Step 4: Prepare the Queso Sauce
In a small saucepan over low heat, combine white American cheese and half-and-half. Stir continuously until the cheese starts to melt. Add in diced green chilies and garlic powder.
Keep stirring until smooth and creamy. If too thick, add a splash of milk until desired consistency is reached.
Step 5: Assemble the Dish
Slice the cooked chicken into strips. On each plate, add a generous portion of rice, top with chicken strips, and drizzle warm queso sauce over the top.
Step 6: Garnish and Serve
Finish with toppings like chopped cilantro, diced tomatoes, jalapeños, or a dollop of sour cream. Serve warm and enjoy immediately.
Why You’ll Love This Recipe
– Made with simple pantry ingredients
– Great for family dinners or meal prep
– Customizable toppings and spice levels
– Naturally gluten-free
– Comforting but not heavy
Mistakes to Avoid & Solutions
Overcooking the chicken: This dries it out. Use a thermometer to check for 165°F internal temperature.
Using cold cheese in queso: Let cheese sit at room temp for 10–15 minutes so it melts evenly.
Boiling the queso sauce: Keep heat low to avoid curdling or burning. Stir constantly.
Unrinsed rice: If your rice turns out gummy, rinse it before cooking to remove excess starch.
Over-salting the dish: Both broth and cheese have salt. Taste before adding more.
Serving and Pairing Suggestions
Serve Pollo Loco as a main course for family-style dinners or casual potlucks. It pairs beautifully with:
– A crisp cucumber salad or corn on the cob
– Warm tortillas or tortilla chips for dipping
– Fresh guacamole or a light mango salsa
– Mexican agua fresca or a light lager
Buffet-style serving works great—set up rice, chicken, queso, and toppings in separate bowls for DIY plates.
Storage and Reheating Tips
Refrigerate: Store leftovers in airtight containers for up to 4 days.
Freeze: Freeze chicken and rice separately for up to 2 months. Queso doesn’t freeze well.
Reheat Chicken: Microwave or pan-sear until warm. Add a splash of water to keep it moist.
Reheat Rice: Sprinkle with a bit of broth and microwave in 30-second intervals.
Reheat Queso: Warm gently on the stovetop over low heat, stirring constantly. Add milk if it thickens too much.
FAQs
1. Can I use brown rice instead of white?
Yes! Just increase the cooking time to 40–45 minutes and use a bit more broth.
2. What if I don’t have white American cheese?
You can use Monterey Jack or mozzarella, though they won’t be as creamy. Add a little cornstarch to help with consistency.
3. Can I grill the chicken instead of pan-cooking?
Absolutely. Grill over medium heat for 5–6 minutes per side until nicely charred and cooked through.
4. Is this recipe spicy?
It’s mildly spiced. To increase the heat, add cayenne or use a hotter salsa. Tone it down by using mild chilies or omitting jalapeños.
5. Can I make the queso ahead of time?
Yes, but reheat it gently and stir in a bit of milk before serving to restore smoothness.
Tips & Tricks
Marinate the chicken longer—up to 24 hours—for deeper flavor.
Use a rice cooker for perfect rice every time.
Add corn, black beans, or sautéed peppers to the rice for more texture and color.
A cast-iron skillet gives the chicken a great sear and smoky flavor.
Fresh lime juice brightens the whole dish—don’t skip it!
Recipe Variations
Vegetarian Version:
Swap chicken with grilled portobello mushrooms or seasoned tofu. Cook the same way and use veggie broth in the rice.
Spicy Kick:
Add ½ tsp cayenne to the chicken rub and toss some pickled jalapeños into the rice. Top with spicy salsa.
Low-Carb Option:
Replace rice with cauliflower rice—just sauté with salsa and cumin until tender.
Tex-Mex Style:
Add a layer of refried beans under the rice and serve with a crunchy tostada or nacho chips.
Bowl Style Meal:
Layer rice, chicken, and queso in a bowl with lettuce, avocado, and crushed tortilla chips on top.
Final Thoughts
The way the spices hug the chicken, the fluffy, tomato-splashed rice, and the silky queso poured over the top, it all brings people together. I’ve made this dish on quiet nights and loud ones, for guests and just for myself, and every time it brings that same sense of comfort.
It reminds me why I started cooking in the first place—not just to eat, but to nourish hearts as much as stomachs. There’s so much joy in seeing someone close their eyes on that first bite, smile, and ask for seconds. That’s the magic of food. And with this one, the magic is easy to share.
Pollo Loco – Mexican Chicken And Rice With Queso
Print ThisIngredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper, to taste
- Juice of 1 fresh lime
- For the Rice:
- 1 cup long-grain white rice
- 1¾ cups chicken broth
- ½ cup salsa or diced tomatoes with green chilies
- ½ tsp ground cumin
- Salt and pepper, to taste
- For the Queso Sauce:
- 1 cup white American cheese, shredded or cubed
- ½ cup half-and-half or whole milk
- ¼ cup diced green chilies
- ½ tsp garlic powder
- Optional Toppings:
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced jalapeños
- Sour cream
Instructions
Step 1: Season the Chicken
Mix olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper in a small bowl. Rub this mix all over the chicken breasts. Let it sit for 10 minutes.
Step 2: Cook the Chicken
Heat a skillet over medium-high heat. Add a little oil if needed. Cook the chicken for 5–6 minutes on each side, until nicely browned and fully cooked (165°F inside). Squeeze some lime juice over it, then set it aside to rest.
Step 3: Make the Rice
In a pot, add rice, chicken broth, salsa (or tomatoes with chilies), cumin, salt, and pepper. Bring to a boil.
Lower the heat, cover, and simmer for 15–20 minutes until the rice is soft and the liquid is gone. Let it sit for 5 minutes, then fluff with a fork.
Step 4: Make the Queso Sauce
In a small pot over low heat, add the white American cheese and half-and-half. Stir until the cheese melts.
Add diced green chilies and garlic powder. Keep stirring until smooth. Add a little milk if it’s too thick.
Step 5: Put It All Together
Slice the chicken. On each plate, add some rice, top with chicken slices, and pour the queso sauce on top.
Step 6: Add Toppings and Serve
Add toppings like chopped cilantro, diced tomatoes, jalapeños, or sour cream. Serve warm.
