Best Pollo Loco Mexican Chicken And Rice Recipe 375 Recipes

MEXICAN CHICKEN AND RICE

Mexican Chicken and Rice image

Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!

Provided by Erin Clarke / Well Plated

Time 1h

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts (or thighs, cut into 3/4-inch pieces)
1 small yellow onion (chopped)
2 small jalapenos (or 1 large jalapeno, core and seeds discarded, diced)
1 red bell pepper (chopped)
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 can black beans ((15 ounces), rinsed and drained)
1 cup long or medium-grain brown rice
1 can diced tomatoes in their juices ((15 ounces))
3 medium green onions (chopped)
Optional

Steps:

Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
Stir in the green onions. Serve warm with any other desired toppings.

Nutrition Facts : ServingSize 1 (of 4), Calories 531 kcal, Carbohydrate 74 g, Protein 39 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 6 g

POLLO LOCO - MEXICAN CHICKEN AND RICE RECIPE - (3.7/5)

Pollo Loco - Mexican Chicken and Rice Recipe - (3.7/5) image

Provided by Susan52

Number Of Ingredients 11

Ingredients

4 boneless, skinless chicken breasts
1 bottle Lawry's Baja Chipotle marinade or Lawry's Mesquite Marinade
3 Tbsp vegetable oil
1 cup uncooked long grain rice (not instant)
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning
2 cups chicken broth
1/2 cup tomato sauce
1 container Mexican Queso (I used Gordos Cheese Dip)
chopped tomato

Steps:

Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning. Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Heat cheese dip according to package directions set aside. To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.

POLLO LOCO - MEXICAN CHICKEN AND RICE WITH QUESO

Pollo Loco - Mexican Chicken and Rice with Queso image

Pollo Loco is delicious rice and tender chicken served with queso on top.

Provided by Star @ the skinny-ish dish

Categories Main Course

Number Of Ingredients 9

Ingredients

2 tsp olive oil
1.5 lbs uncooked boneless skinless chicken breast (cut into small bite size pieces )
1 tsp Goya Adobo Seasoning
1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)
1 cube Knorr Tomato Bouillon ((optional))
2½ cups water
3 oz White Queso Dip (*see notes)
2 tbsp milk (skim, 1%, 2%, or whole all work)
cooking spray

Steps:

If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*