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!
