🌶️ Pollo Loco – Mexican Chicken and Rice with Queso

A simple and satisfying dish of tender chicken and flavorful saffron rice, finished with a creamy white queso drizzle. Perfect for weeknight dinners! 🧀 Queso Dip Tip Where to Find It: Look in the fancy cheese section or refrigerated Latin foods near tortillas, crema, and chorizo. Avoid shelf-stable cheese dips—they don’t taste as fresh in this recipe. Can’t find it in-store? Order a side of queso from a local Mexican restaurant!

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Step 1

If the chicken is wet, pat dry with a paper towel. Sprinkle evenly with adobo seasoning and rub in thoroughly.

Step 2

In a large Dutch oven or non-stick deep skillet with a tight-fitting lid, heat olive oil over medium heat.

Step 3

Add the chicken and cook undisturbed for 3 minutes, then turn and cook until browned and cooked through.

Step 4

Add the saffron rice, crushed tomato bouillon cube (if using), and water. Stir and bring to a boil for 1 minute.

Step 5

Reduce heat to a simmer, cover tightly, and cook undisturbed for 20–25 minutes, or until rice is tender. 🔒 Important Tip: If your lid has a steam vent hole, cover it with foil or tape to prevent steam loss and ensure the rice cooks properly.

Step 6

When rice is cooked, add the queso dip and milk. Fluff together with a fork until fully combined and creamy

Step 7

Serve hot, optionally garnished with chopped cilantro, lime wedges, or a drizzle of extra queso.