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Some weeknights, you just need a meal that’s a little bit of a fiesta. You know what I mean? Something that’s packed with flavor, hearty enough to feed the hungriest person at the table, and—if we’re being honest—easy enough to pull off even when you’ve had one of those days. That’s the kind of night this Pollo Loco Mexican Chicken and Rice with Queso recipe was made for. I made this for the first time when my youngest came home raving about some “crazy good chicken and rice” at his friend’s house. (Hence the name… Pollo Loco means “crazy chicken” and I just had to lean into the theme!) Well, let’s just say it’s been a family favorite ever since. Oh, and the best part? There’s gooey queso drizzled on top. Yes, really!
Why You’ll Love This
- It’s pure comfort food—so cheesy, cozy, and satisfying.
- Ready in under an hour, so it’s totally weeknight-friendly.
- Spicy? Only if you want! Totally customizable.
- Uses pantry staples and regular grocery store ingredients.
- Meal-prep friendly: leftovers reheat like a dream.
- Tastes just like your favorite Pollo Loco takeout (maybe better!).
Ingredients (And a Few Casual Tips)
- Chicken breast or thighs – I usually go with boneless, skinless chicken breasts because that’s what I have, but thighs work if you want a little more flavor.
- Mexican-style rice – Either homemade or a boxed Spanish/Mexican rice is great here. Even plain cooked rice will do in a pinch, though the seasoned stuff is just so festive.
- Canned black beans – I drain and rinse, but don’t stress too much. Pinto beans work, too!
- Corn – Frozen corn is perfect (no need to thaw), but canned or fresh-off-the-cob is delicious. Got leftover grilled corn? Toss it in!
- Queso – You can use jarred queso, make some from a queso packet, or even stir up a homemade version if you’re feeling fancy. Personally, I love the ease of the jarred kind on weeknights—no judgment here!
- Tomato – A few chopped tomatoes add a little burst of freshness, but this is optional if you’re not a tomato person.
- Green onions & cilantro – For that tex-mexy pop and color! (Leave out the cilantro if you’re one of those folks with the soap gene.)
- Cheese – Shredded Monterey Jack, cheddar, or a Mexican blend is perfect. Don’t skimp if you love it cheesy!
- Spices – A classic mix of chili powder, cumin, garlic powder, onion powder, salt, and pepper. I sometimes toss in smoked paprika if I want a little smoky depth.
- Lime wedges – For squeezing over at the end. It gives everything a fresh lift (and makes people feel fancy at the table).
How To Make Your Own Pollo Loco Mexican Chicken and Rice with Queso
Step 1: Season and Cook the Chicken
Slice your chicken breasts or thighs into bite-size pieces (it helps them cook faster and makes it easier to scoop up with rice later—practical and perfect for kids). In a bowl, toss the chicken with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Just use your hands—trust me, it’s so much easier. Heat a big skillet over medium-high and add the chicken pieces. Let them get a little golden and cook all the way through. Try not to overcook; we want juicy, craveable chicken, not dry nuggets! Transfer the chicken to a plate.
Step 2: Warm Up the Fiesta – Rice, Corn, and Beans
In the same skillet you cooked your chicken (no need to wash—hello, flavor!), add your cooked Mexican rice, followed by the drained black beans and corn. Stir everything together and let it all get warm and cozy. If you like things spicy, you can sneak in a small can of diced green chiles at this stage. They’re not too fiery but give a gorgeous flavor boost.
Step 3: Assembly Time
Spread everything—the rice, beans, corn, and now the juicy chicken—into a big oven-safe dish or a sturdy cast iron skillet. Sprinkle with your shredded cheese. Don’t skimp on this part. Now cover with foil and pop into a 350°F oven for about 10 minutes. This helps all the flavors mingle and the cheese to get melty perfection.
Step 4: The Queso Moment
(I’m not above calling this The Best Part.) Warm your queso till it’s pourable—either in the microwave (just go a few seconds at a time and stir!) or on the stovetop. Drizzle it generously over the hot chicken and rice mixture right before serving. I like to use a spoon and go slow—because you only get one shot at a dramatic cheese curtain!
Step 5: Top It Off and Serve
Sprinkle with green onions, fresh tomatoes, and plenty of cilantro (or skip it if you must). Squeeze over some fresh lime. Serve hot, straight from the dish for maximum coziness—and don’t be surprised if folks go back for seconds before the meal is even half over. It’s just that good.
Variations and Fun Twists
- Go Vegetarian: Skip the chicken, double up the beans, and maybe add sautéed zucchini or bell peppers. Still so hearty and comforting!
- Make It Spicier: Stir in some diced jalapeños or serve with hot sauce on the side for the heat-seekers.
- Add Toppings: Dollops of sour cream, avocado slices, or pickled jalapeños can take it over the top.
- You-Do-You Cheese: Use pepper jack for some kick, or cotija for a salty touch. Or honestly… whatever’s in the fridge!
- Rice Swap: Cauliflower rice works for a lower-carb version. Yes, you might have to call it “Pollo Not-So-Loco.”
Storage & Reheating Tips
Any leftovers will keep in the fridge, tightly covered, for up to 4 days. I actually think the flavors get even better overnight! Don’t store with extra toppings—save those for fresh sprinkling when reheating.
To reheat, just dish out single servings onto a microwave-safe plate, cover loosely, and zap until hot, stirring halfway. Or pop the whole baking dish into a 350°F oven (covered with foil) until everything is warmed through—about 20-25 minutes. If things look a little dry, a splash of broth or water before reheating makes it good-as-new!
This also freezes surprisingly well (minus the fresh toppings). I portion leftovers in individual containers, let cool completely, and freeze. Thaw overnight in the fridge before reheating.
Let’s Keep the Fiesta Going
If you ask my family, this Pollo Loco Mexican Chicken and Rice with Queso is what comfort food dreams are made of. It’s one of those “everybody’s happy” dishes that manages to be quick, easy, a little spicy (if you want), and always, always delicious. If you give it a try (or put your own spin on it), I’d love to hear about it! Drop a comment below or let me know what fiesta-worthy toppings your family can’t resist. Happy cooking, and I hope this crazy-good recipe finds a happy spot at your table soon!
Pollo Loco Mexican Chicken and Rice with Queso
Ingredients
- Chicken breast or thighs
- Mexican-style rice
- Canned black beans
- Corn
- Queso
- Tomato
- Green onions & cilantro
- Cheese
- Spices
- Lime wedges
Instructions
- Slice chicken into bite-size pieces and season with spices. Cook in a skillet until golden and cooked through. Set aside.
- Combine rice, black beans, corn, and optional green chiles in the skillet. Stir and warm through.
- Layer rice, beans, corn, and chicken in a dish. Top with cheese, cover, and bake in the oven.
- Warm queso and drizzle over the baked dish before serving.
- Add toppings like green onions, tomatoes, and cilantro. Squeeze lime over and serve hot.
