Pollo Loco Chicken Rice Queso (Printer View)

Spiced chicken and fluffy rice with tomatoes, corn, black beans, topped with melted queso in a warm dish.

# Components:

→ Chicken & Marinade

01 - 1.5 pounds 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 - 0.5 teaspoon black pepper

→ Rice & Vegetables

10 - 1 cup long-grain white rice
11 - 2 cups chicken broth
12 - 1 can (14.5 ounces) diced tomatoes with green chilies, undrained
13 - 1 cup frozen corn
14 - 1 cup canned black beans, drained and rinsed

→ Topping & Garnish

15 - 6 ounces queso blanco, shredded
16 - Fresh cilantro, chopped
17 - Lime wedges

# Method:

01 - Preheat oven to 375°F (190°C).
02 - In a small bowl, combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper.
03 - Rub spice mixture evenly over chicken breasts.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts 2 to 3 minutes per side until golden brown. Transfer chicken to a plate.
05 - Add rice to the same skillet and toast 2 to 3 minutes until lightly golden.
06 - Stir in chicken broth, diced tomatoes with green chilies, corn, and black beans. Mix thoroughly to combine.
07 - Arrange seared chicken breasts into the rice mixture.
08 - Cover skillet with lid or aluminum foil. Transfer to oven and bake 25 to 30 minutes until chicken reaches internal temperature of 165°F (74°C) and rice is tender.
09 - Remove skillet from oven. Sprinkle shredded queso evenly over chicken and rice. Return uncovered to oven for 5 minutes until cheese melts and becomes bubbly.
10 - Allow dish to rest 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • It's a complete one-skillet dinner that feels fancy enough for guests but easy enough for a Tuesday night.
  • The spiced chicken stays impossibly tender while the rice soaks up all those tomato and chile flavors, creating pockets of deliciousness throughout.
  • That melted queso on top is basically edible comfort, and somehow it makes everyone at your table happier.
02 -
  • Don't skip the searing step even though it seems like an extra fuss; it creates a flavorful crust on the chicken that keeps it from drying out in the oven.
  • If your rice seems dry when it comes out of the oven, you likely needed a few more minutes or your lid wasn't sealing properly; next time, check at 25 minutes and give it more time if needed.
  • The melted queso step is crucial for texture and flavor binding; those 5 minutes transform the dish from good to unforgettable.
03 -
  • Buy pre-shredded queso blanco if your store carries it; it melts more smoothly than the block version and saves you cleanup time.
  • If you notice the rice looks wet when the chicken is done, remove the chicken temporarily, cover the skillet, and let it cook for another 5 minutes to absorb excess liquid.
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