Life gets busy, but that doesn’t mean you have to sacrifice flavor or health. That’s where Pollo Loco Mexican Chicken Rice Queso comes in. Imagine tender, perfectly seasoned chicken, fluffy rice, and creamy queso all combined in a delicious, satisfying meal. It’s my go-to when I need something quick, wholesome, and packed with flavor. I swear, I can almost taste the sunshine in every bite! This isn’t just food; it’s a little bit of happiness on a plate, perfect for those hectic weeknights or when you just need a comforting pick-me-up. Give Pollo Loco Mexican Chicken Rice Queso a try; you won’t be disappointed!
Why You Will Love This Recipe
Growing up, my Abuela always had a warm pot of rice and beans simmering on the stove. The aroma was the soundtrack of our family gatherings. This Pollo Loco Mexican Chicken Rice Queso recipe reminds me of those comforting moments—the warm, cheesy flavors evoking family traditions. Although it’s a modern twist, the familiar scents and tastes bring me right back to her kitchen, where every meal was made with love. That’s what I hope this recipe does for you – provides comfort and enjoyment with every bite.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 teaspoon salt
For the Queso:
- 8 ounces Velveeta cheese, cubed
- 1/2 cup milk
- 1/4 cup chopped cilantro
- 1/4 cup diced tomatoes
- 1 jalapeño, seeded and minced (optional)
Assembly:
- 4 large flour tortillas
Step-by-Step Instructions for Making the Recipe
- Prepare the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and spices; cook until browned and cooked through (about 5-7 minutes).
- Cook the Rice: In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, then reduce heat and simmer, covered, for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Make the Queso: In a saucepan over low heat, combine Velveeta cheese and milk. Stir continuously until cheese is melted and smooth. Stir in cilantro, tomatoes, and jalapeño (if using).
- Assemble the Quesadillas: Heat a large skillet or griddle over medium heat. Place one tortilla in the skillet. Spread a layer of rice, then top with chicken and queso.
- Add more cheesy deliciousness, so its oozing and good, cover with other side or floured tortilla.
- Cook: Cook for 2-3 minutes per side, or until golden brown and cheese is melted and bubbly. Carefully flip the quesadilla and cook the other side until golden.
- Serve: Cut the quesadillas into wedges and serve immediately. Enjoy your Pollo Loco Mexican Chicken Rice Queso!
Pollo Loco Mexican Chicken Rice Queso
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add chicken and spices; cook until browned and cooked through (about 5-7 minutes).1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and pepper
- In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, then reduce heat and simmer, covered, for 18-20 minutes, or until rice is tender and liquid is absorbed.1 cup long-grain rice, 2 cups chicken broth, 1/2 teaspoon salt
- In a saucepan over low heat, combine Velveeta cheese and milk. Stir continuously until cheese is melted and smooth. Stir in cilantro, tomatoes, and jalapeño (if using).8 ounces Velveeta cheese, 1/2 cup milk, 1/4 cup chopped cilantro, 1/4 cup diced tomatoes, 1 jalapeño
- Heat a large skillet or griddle over medium heat. Place one tortilla in the skillet. Spread a layer of rice, then top with chicken and queso.4 large flour tortillas, 1 cup long-grain rice, 1 pound boneless, skinless chicken breasts, 8 ounces Velveeta cheese
- Add more cheesy deliciousness, so its oozing and good, cover with other side or floured tortilla.
- Cook for 2-3 minutes per side, or until golden brown and cheese is melted and bubbly. Carefully flip the quesadilla and cook the other side until golden.
- Cut the quesadillas into wedges and serve immediately. Enjoy your Pollo Loco Mexican Chicken Rice Queso!