Pollo Loco Mexican Chicken Rice (Print Version)

Tender spiced chicken over fluffy rice loaded with tomatoes, corn, black beans, and melted queso blanco.

# 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, for garnish
17 - Lime wedges, for serving

# Directions:

01 - Preheat the oven to 375°F.
02 - In a small bowl, combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
03 - Rub the spice mixture evenly over all sides of the chicken breasts.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
05 - Place seasoned chicken breasts in the skillet and sear for 2 to 3 minutes per side until golden brown. Transfer to a plate and set aside.
06 - Add rice to the same skillet and toast for 2 to 3 minutes, stirring occasionally, until lightly golden.
07 - Pour in chicken broth, diced tomatoes with green chilies, corn, and black beans. Stir until well combined.
08 - Arrange the seared chicken breasts on top of the rice mixture.
09 - Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the rice is tender.
10 - Remove the skillet from the oven and distribute shredded queso blanco evenly over the chicken and rice.
11 - Return the skillet to the oven, uncovered, for 5 minutes until the queso is melted and bubbly.
12 - Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The one-skillet approach means youre not stuck washing dishes instead of enjoying your margarita with dinner.
  • That moment when the queso gets all melty and starts to bubble into the rice creates flavor pockets that will make you close your eyes with each bite.
02 -
  • If you skip toasting the rice, youll miss out on a dimension of flavor that makes this dish special.
  • The five-minute rest after baking isnt optional - it allows the rice to absorb any remaining liquid and the flavors to fully marry.
03 -
  • If your queso seems to be browning too quickly before fully melting, tent the skillet loosely with foil for a minute or two.
  • Reserve a tablespoon of the spice mixture to sprinkle over the finished dish just before serving for a flavor boost that makes all the difference.
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