Description
Pollo Loco, a vibrant Mexican Chicken Rice dish topped with creamy queso, is a culinary celebration that will awaken your taste buds. This easy-to-make recipe features tender marinated chicken served over fluffy rice and colorful bell peppers, finished with a generous drizzle of melted queso. Perfect for family dinners or festive gatherings, Pollo Loco is sure to impress and satisfy everyone at your table!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup long grain rice
- 1 cup chicken broth (low sodium)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 medium onion (chopped)
- 3 cloves fresh garlic (minced)
- ½ cup cilantro (chopped)
- 1 cup queso blanco cheese (shredded)
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Marinate chicken in lime juice, cumin, paprika, oregano, salt, and pepper for 30 minutes.
- Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.
- In a saucepan, bring chicken broth to a boil. Stir in rice, cover, reduce heat, and simmer until liquid is absorbed (15-20 minutes).
- Cook marinated chicken in the skillet for about 6-7 minutes on each side until golden brown and cooked through.
- Combine cooked rice with sautéed vegetables in the skillet. Top with melted queso blanco and mix gently over low heat until warmed through.
- Serve hot, garnished with fresh cilantro.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 615
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 95mg