Mexican Chicken and Rice with Queso – Comfort in Every Bite

Name: Pollo Loco Mexican Chicken and Rice with Queso Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken breast, cut into small bite size pieces; 1 tsp Goya Adobo Seasoning; 2 tsp olive oil; cooking spray; 1 10 oz package Vigo Saffron Yellow Rice (Arroz Amarillo); 1 cube Knorr Tomato Bouillon (optional); 2½ cups water; 3 oz White Queso Dip; 2 tbsp milk (skim, 1%, 2%, or whole)

There’s something incredibly comforting about the rich flavors and creamy texture in the Pollo Loco Mexican Chicken and Rice with Queso Recipe. From the tender seasoned chicken to the vibrant saffron rice melting into cheesy goodness, this dish feels like a warm hug from your favorite Mexican kitchen.

This image shows a white plate with a pattern of small blue dots around the edge. The plate is filled with a creamy dish made of soft, chunky pieces that are light orange-yellow in color mixed with white creamy sauce and small green herbs scattered on top. On one side of the plate, there is a small pile of black beans. In the background, several flat, golden brown tortillas are stacked on a piece of parchment paper. The whole setting is on a white marbled surface, and a silver fork rests on the plate near the beans. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe
Top Tip
How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pollo Loco Mexican Chicken and Rice with Queso Recipe

Why You'll Love This Recipe

I first made this Pollo Loco Mexican Chicken and Rice with Queso Recipe on a busy weeknight, and I was blown away by how quick, simple, and satisfying it was. It’s such a crowd-pleaser—the perfect balance of cozy and bold flavors that make you want seconds, if not thirds.

Easily Accessible Ingredients: Most of the items are pantry staples or easily found at any grocery store.
One-Pot Wonder: Everything cooks together, making cleanup a breeze and flavors meld beautifully.
Creamy and Comforting Texture: The queso dip stirred in at the end adds a dreamy, velvety finish you won’t want to skip.
Versatile and Customizable: You can easily adjust spices or add extras like veggies, making it your own signature dish.

A close-up view of a black speckled plate filled with scrambled yellow eggs mixed with light brown cooked chicken pieces. The eggs look soft and slightly moist, with a creamy white sauce drizzled on top and sprinkled with small green herb bits. A silver fork rests on the plate, partly immersed in the food. In the background, there are white corn tortillas stacked on one side and a small black speckled bowl with white sauce on a white marbled surface. A woman's finger is seen at the edge of the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe strikes gold with just a handful of ingredients that work in harmony. The saffron yellow rice brings its subtle fragrance and vibrant color, blending with savory chicken and a touch of creamy queso for the ultimate Mexican-inspired dish. Keep an eye out for the Goya Adobo seasoning—it's a simple way to pack in big flavor.

Flat lay of fresh boneless skinless chicken breast pieces seasoned with reddish-brown Adobo seasoning, a small mound of bright yellow saffron rice grains, a whole white tomato bouillon cube, a small white ceramic bowl filled with golden olive oil, another small white bowl containing smooth white queso dip, a third small white bowl with creamy pale milk, and two whole brown eggs with clean shells, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Choose boneless, skinless pieces cut against the grain to guarantee tender bites every time.
Olive oil: Essential for sautéing and bringing out the chicken’s natural juices without overpowering the dish.
Goya Adobo Seasoning: An easy all-purpose seasoning that adds savory depth with garlic and pepper undertones.
Vigo Saffron Yellow Rice (Arroz Amarillo): This pre-seasoned rice makes flavoring effortless, giving you that authentic yellow color and slight saffron aroma.
Knorr Tomato Bouillon Cube (optional): If you want a little extra richness and tomato boost, this cube does the trick without needing fresh broth.
Water: The cooking liquid for the rice; essential to keep the grains tender and fluffy.
White Queso Dip: This smooth cheese dip stirred in at the end creates creamy, cheesy magic—don’t skip it!
Milk: Just a splash to loosen up the queso and make the dish silky.
Cooking spray: Keeps your pan non-stick and your chicken browning nicely without extra oil.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this dish depending on my mood and what’s in the fridge. Feel free to swap in your favorite cheese or add veggies like bell peppers or corn to bulk it up. You’ll find this recipe easy to adapt, which I think is part of why it’s become my go-to Mexican comfort meal.

Variation: Once, I added chopped poblano peppers and a sprinkle of smoked paprika for an extra smoky flavor punch—it was a hit at dinner!
For a lower sodium option: Skip the tomato bouillon cube and use low-sodium broth instead, adjusting seasonings accordingly.
Make it spicy: Add diced jalapeños when cooking the chicken for a little kick.
Vegetarian twist: Brown some hearty mushrooms instead of chicken and swap chicken broth for vegetable broth.

Step-by-Step: How I Make Pollo Loco Mexican Chicken and Rice with Queso Recipe

Step 1: Prep and Season the Chicken

I start by cutting the chicken breast into small, bite-sized pieces—always going against the grain to keep the texture tender. If the chicken feels a bit wet, I pat it dry with paper towels, then sprinkle the Goya Adobo seasoning all over, rubbing it in to make sure every bite is packed with flavor.

Step 2: Brown the Chicken in Olive Oil

Next, I heat up 2 teaspoons of olive oil in my large Dutch oven over medium heat. When the oil is shimmering, I add the chicken pieces, letting them cook without moving them too much. After about 3 minutes, the edges get a lovely golden brown. Then I flip and cook for a few more minutes until the chicken is fully cooked. This browning step adds great depth and texture.

Step 3: Add Rice, Bouillon, and Water

Once the chicken is browned, I stir in the entire 10 oz package of Vigo saffron yellow rice along with the crushed Knorr tomato bouillon cube (if you’re using it) and 2½ cups of water. Give everything a quick stir and bring it to a gentle boil—just about a minute is perfect.

Step 4: Simmer Covered Until Rice is Tender

Reduce the heat to low and cover the pot with a tight-fitting lid—this part is crucial! I’ve learned that if your lid has a steam vent, it can keep the rice crunchy. If that’s the case, cover the hole with foil or tape. Let it simmer for 20 to 25 minutes without lifting the lid so the rice cooks up fluffy and tender.

Step 5: Stir in Queso and Milk

Once the rice is perfectly cooked, I add in the white queso dip and 2 tablespoons of milk. Then, I gently fluff everything with a fork until the rice and chicken are coated in that creamy, cheesy goodness. Serve it warm—I promise it’s irresistible.

Top Tip

I’ve made this recipe countless times and the biggest challenge was getting the rice just right without crunchy bits. After a few tries and some feedback from readers, here’s what really saved me:

Use a tight-fitting lid without steam vents: This traps the steam perfectly, which is key to cooking the saffron rice evenly and prevents it from drying out or staying crunchy.
Don’t lift the lid during cooking: Checking too early releases steam and adds cooking time.
Cut chicken against the grain: This ensures your chicken pieces stay juicy and tender rather than tough or chewy.
Opt for the genuine Vigo saffron rice: Its seasoning is spot on, but if you find a different brand, weigh out 10 ounces to keep proportions perfect.

How to Serve Pollo Loco Mexican Chicken and Rice with Queso Recipe

Mexican Chicken and Rice - Serving Suggestion

Garnishes

I like topping mine with freshly chopped cilantro and a squeeze of lime juice for that zesty freshness that cuts through the creamy queso. Sometimes, a few sliced avocado pieces or a dollop of sour cream add a wonderful richness and creaminess on top.

Side Dishes

This dish pairs so well with simple, crunchy sides like a fresh cabbage slaw or a crisp salad with Mexican flavors—think cucumbers, radishes, and a light lime dressing. I often serve it with warm corn tortillas so everyone can scoop up every last bit.

Creative Ways to Present

For a special occasion, I’ve arranged this Pollo Loco Mexican Chicken and Rice with Queso Recipe in mini cast iron skillets for an individual serving presentation—it instantly feels festive and keeps the dish warm longer at the table. Also, layering it in a Mexican casserole dish with extra cheese on top for baking can make a tasty upgrade for family dinners.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually keep well for 3 to 4 days. The cheese and rice meld even more, making leftovers taste even better the next day—but don’t forget to cover tightly to keep the rice from drying out.

Freezing

This recipe freezes surprisingly well! I portion it into freezer-safe containers, and it lasts up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge for best results.

Reheating

To reheat, I gently warm the leftovers on the stovetop over low heat, stirring occasionally to prevent sticking and adding a splash of milk or water if it feels dry. Microwaving works too if you cover the dish, but stirring halfway through helps maintain that creamy texture.

Frequently Asked Questions:

Can I use other types of rice for the Pollo Loco Mexican Chicken and Rice with Queso Recipe?

This recipe works best with the Vigo saffron yellow rice because it’s pre-seasoned and cooks perfectly in about 20-25 minutes. Using other rice types might change the cooking time and flavor, so if you swap it out, keep an eye on the water ratio and cooking time to avoid undercooked or mushy rice.

What’s the best queso dip to use?

I recommend using a white queso dip that melts smoothly and isn’t too thick or crumbly. The store-bought cheese dips in small tubs work great, but feel free to experiment with your favorites or even homemade queso for a personal touch.

How do I prevent the rice from being crunchy?

Make sure to use a tight-fitting lid without vents to trap steam effectively. Avoid opening the lid during cooking, and if your lid has a hole, try covering it with foil or tape. These steps help cook the rice evenly and fully.

Can I make this recipe gluten-free?

Absolutely! All the ingredients listed are naturally gluten-free. Just double-check your seasonings and bouillon cube labels to make sure there are no hidden gluten ingredients. This dish makes for a delicious gluten-free meal.

Final Thoughts

This Pollo Loco Mexican Chicken and Rice with Queso Recipe has become one of those meals I love recommending to friends because it’s honestly just that good—comforting, flavorful, and simple to make. Whether you’re cooking for family or meal prepping for the week, it hits all the right notes and feels special without a fuss. Give it a try, and I know you’ll want to keep it in regular rotation too!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way