Save to Pinterest The first time I made Pollo Loco was on a rainy Tuesday when my brother came over unexpectedly. I had nothing planned but a bag of rice and some chicken, so I threw together what spices I could find from the back of the cupboard. When it came out of the oven bubbling with that gorgeous melted queso on top, we both just stared at it for a second before grabbing forks straight from the drawer. Now it is the meal I make when I need something that feels like a hug but does not take all day to put together.
Last summer I made this for my neighbors who had just welcomed a new baby, and the mother texted me three days later asking for the recipe because her husband kept requesting it. There is something about the combination of warming spices and fresh toppings that makes people feel taken care of. I have started doubling the recipe lately because leftovers somehow taste even better the next morning with a fried egg on top.
Ingredients
- 1½ lbs boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate and stay tender
- 2 tablespoons vegetable oil: This creates the sear that locks in all those juices you do not want to lose
- 1 teaspoon ground cumin: Earthy and essential, do not skip or substitute this one
- 1 teaspoon chili powder: Adds warmth without too much heat for a family friendly dinner
- 1 teaspoon garlic powder: Distributes more evenly than fresh garlic would in this cooking method
- 1 teaspoon onion powder: Builds a flavor base that develops beautifully in the oven
- 1 teaspoon smoked paprika: This is what gives the chicken that gorgeous reddish color
- 1 teaspoon salt: Brings everything together and seasons the rice from within
- ½ teaspoon black pepper: Just enough brightness to balance the rich spices
- 1 cup long grain white rice: Fluffy and separate, exactly what you want here
- 2 cups chicken broth: Use a good quality one because it becomes the base of the entire dish
- 1 can 14.5 oz diced tomatoes with green chilies: The liquid cooks the rice and the chilies add little pops of heat
- 1 cup frozen corn: Sweetness that contrasts perfectly with all the spices
- 1 cup canned black beans: Rinse them really well so they do not turn everything gray
- 6 oz queso blanco shredded: Melts into the most incredible creamy pockets throughout the rice
- Fresh cilantro chopped: The bright finish that makes everything taste fresh
- Lime wedges: Squeeze this over right before eating to wake up all the flavors
Instructions
- Preheat and prep your spices:
- Heat your oven to 375°F and mix all those spices together in a small bowl so they are ready to go
- Season the chicken generously:
- Rub the spice mixture all over the chicken breasts, getting into every nook and cranny
- Get a good sear going:
- Heat oil in your oven safe skillet over medium high heat and cook chicken for about 3 minutes per side until golden brown
- Toast the rice:
- In that same beautiful skillet, let the rice toast for a few minutes until it smells nutty and looks slightly golden
- Build the base:
- Pour in the broth, tomatoes with their juice, corn and beans, giving everything a good stir to combine
- Nestle it all together:
- Place that beautiful spiced chicken right on top of the rice mixture like it is tucking in for a nap
- Bake covered:
- Cover tight and bake for about 30 minutes until the chicken hits 165°F and the rice is tender
- The grand queso finale:
- Scatter that shredded queso all over everything and return to the oven uncovered for just 5 minutes until melted and bubbling
- Rest and garnish:
- Let it sit for 5 minutes so the rice absorbs any remaining liquid, then top with cilantro and lime
Save to Pinterest My daughter now requests this for her birthday dinner every year, which caught me completely off guard the first time she asked. There is something about pulling that bubbling skillet out of the oven that makes a regular Tuesday night feel like a celebration worth remembering.
Making It Your Own
I have learned that brown rice works here if you add about 15 minutes to the baking time and a splash more broth. The texture becomes nuttier and heartier, which my husband actually prefers even though it takes longer. Sometimes I throw in a diced bell pepper with the corn for extra color and crunch that disappears into the background but still makes everything feel more substantial.
The Queso Situation
Queso blanco is traditional but honestly any good melting cheese works in a pinch. I have used Monterey Jack, mozzarella, and even a Mexican blend from the grocery store when I could not find the real thing. The key is shredding it yourself because the pre shredded stuff has anti caking agents that keep it from melting into that beautiful creamy state you want here.
Serving It Up
This is one of those meals that invites people to gather around the pan and serve themselves family style. I like to put out little bowls of sliced avocado, pickled jalapeños, and sour cream so everyone can customize their portion. It turns a simple dinner into something that feels like a party without any extra work.
- Warm your tortillas in the oven for the last few minutes while the cheese melts
- Keep extra lime wedges on hand because some people love that extra tang
- Have a bottle of hot sauce ready for anyone who wants to turn up the heat
Save to Pinterest There is nothing quite like watching someone take that first bite and see their eyes light up when they hit a pocket of melted queso. This is the kind of recipe that turns strangers into friends and makes regular dinners feel like special occasions worth savoring.
Recipe FAQs
- → Can I use brown rice instead of white?
Yes, substitute brown rice for white and increase the baking time by 10–15 minutes. You may need to add an extra ¼–½ cup of broth as brown rice absorbs more liquid.
- → What can I use instead of queso blanco?
Monterey Jack, mozzarella, cheddar, or any good melting cheese works well. Pepper jack adds extra heat if you prefer spicy dishes.
- → Is this dish spicy?
The spice blend provides mild to medium heat. For less spice, reduce the chili powder. For more heat, add diced jalapeños or use hot diced tomatoes with green chilies.
- → Can I make this ahead?
Yes, assemble everything up to step 8, then cover and refrigerate for up to 24 hours. Bake as directed, adding 5–10 minutes to the cooking time if starting from cold.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or oven, adding a splash of broth or water to prevent the rice from drying out.