By John Boyd
Pollo Loco Mexican Chicken and Rice
8 steps
Prep:10minCook:30min
Updated at: Sun, 12 May 2024 14:09:24 GMT
Nutrition balance score
Good
Glycemic Index
67
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories365.5 kcal (18%)
Total Fat15.8 g (23%)
Carbs30.9 g (12%)
Sugars3 g (3%)
Protein23.9 g (48%)
Sodium669.8 mg (33%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 lbboneless chicken breasts
cut into bite-sized pieces
1 tbolive oil
1onion
small, diced
2cloves garlic
minced
1bell pepper
diced
1 clong grain white rice
1 x 14.5 ozcan Rotel tomatoes
1 cchicken broth
1 tspchili powder
½ tspground cumin
salt
to taste
pepper
to taste
1 cMonterey Jack cheese
shredded
cilantro
chopped for garnish
lime wedges
to serve
Instructions
Step 1
In a large skillet, heat olive oil over medium heat
Step 2
Add diced onion, bell pepper, minced garlic. Cook for 2-3 minutes until softened
Step 3
Add chicken. Cook 5-6 minutes until browned on all sides
Step 4
Add all other ingredients except cheese. Bring to boil. Reduce heat to low.
Step 5
Cover skillet and let simmer 18-20 minutes or until rice is tender and liquid is absorbed.
Step 6
Remove skillet from heat and add cheese over top.
Step 7
Cover skillet and let sit until cheese is melted and gooey.
Step 8
Garnish with cilantro and lime wedges.
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