Pollo Loco Mexican Chicken and Rice (Printable)

Spiced chicken and fluffy rice with vegetables and melted queso

# What You'll 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 or white melting cheese, shredded
16 - Fresh cilantro, chopped
17 - Lime wedges

# Directions:

01 - Preheat oven to 375°F. Mix cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl.
02 - Rub spice mixture evenly over chicken breasts. Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear chicken for 2–3 minutes per side until browned. Remove and set aside.
03 - Add rice to the same skillet and toast for 2–3 minutes until lightly golden, stirring frequently.
04 - Stir in chicken broth, diced tomatoes with green chilies, corn, and black beans. Mix well to incorporate all ingredients.
05 - Nestle seared chicken breasts into the rice mixture. Cover with lid or aluminum foil. Bake for 25–30 minutes until chicken reaches 165°F internally and rice is tender.
06 - Remove skillet from oven. Sprinkle shredded queso evenly over chicken and rice. Return to oven uncovered for 5 minutes until cheese is melted and bubbly. Let rest for 5 minutes before serving.
07 - Garnish with fresh chopped cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • The spice rub creates this incredible crust on the chicken that seals in all the juices
  • Everything cooks together in one skillet, so the rice absorbs all those delicious chicken and tomato flavors
  • That moment when you pull it out of the oven and the queso is bubbling and golden is pure kitchen magic
02 -
  • Do not skip searing the chicken first, that browning is where all the deep flavor comes from
  • The rice will continue cooking while it rests, so do not worry if it seems slightly underdone when you first pull it out
  • If the queso is not melting enough, turn on the broiler for just a minute, but watch it like a hawk
03 -
  • Pat the chicken completely dry before applying the spice rub, it helps the spices adhere and creates better browning
  • Use a skillet that you are sure is oven-safe, I once melted a plastic handle and learned this lesson the hard way
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