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Delicious Pollo Loco Chicken and Rice with Queso

Bold flavors and creamy queso elevate Pollo Loco Mexican Chicken and Rice, making it an ideal dish for gatherings or cozy dinners that satisfy every palate.

Ingredients

  • 1 pound boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves of garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup queso blanco shredded
  • 1/2 cup chopped cilantro
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  • Heat olive oil in a large skillet over medium-high heat.
  • Season the chicken thighs with salt, pepper, cumin, and paprika.
  • Add chicken to the skillet and cook for about 5-7 minutes per side.
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add chopped onion and garlic, sautéing until translucent.
  • Stir in the rice and cook for 2 minutes, allowing it to toast slightly.
  • Pour in the chicken broth, bring to a boil, then reduce to a simmer.
  • Nestle the chicken back in and cover, cooking for 18-20 minutes.
  • Once the rice is tender, remove from heat and stir in cheese, cilantro, and lime juice.
  • Serve warm, garnished with additional cilantro if desired.