Save Pin The first time I made Pollo Loco, my apartment smelled like a Mexican cantora for days. My neighbor actually knocked on my door thinking I'd secretly taken up professional catering. That chicken spice rub is something else entirely, and when it hits the hot oil, the whole neighborhood knows something good is happening.
Last winter, when my friends came over for what was supposed to be a quick dinner, they ended up staying for three hours. We sat around that skillet, picking at the cheese-topped rice and talking like we hadn't seen each other in years. Something about this dish just makes people linger.
Ingredients
- Boneless chicken breasts: The canvas for all those spices. Pound them to even thickness so they cook uniformly alongside the rice
- Ground cumin and chili powder: The backbone of that authentic Mexican flavor profile
- Smoked paprika: Adds a subtle warmth that lingers beautifully
- Long-grain white rice: Stands up well to baking and stays fluffy, never mushy
- Diced tomatoes with green chilies: Provides moisture and a gentle heat that permeates everything
- Queso blanco: Melts into creamy pockets throughout the dish
- Fresh cilantro and lime wedges: Bright, fresh contrast to all those warm spices
Instructions
- Prep your spice blend:
- Mix all those spices together in a small bowl until well combined. The aroma will hit you immediately.
- Season the chicken:
- Rub the spice mixture generously over both sides of each chicken breast. Get it into every nook and cranny.
- Sear for flavor:
- Heat oil in your oven-safe skillet over medium-high heat. Sear chicken 2-3 minutes per side until a gorgeous golden-brown crust forms. Set chicken aside on a plate.
- Toast the rice:
- In the same skillet, add the raw rice and toast it for 2-3 minutes, stirring constantly. You want it to smell nutty and look lightly golden.
- Build the base:
- Pour in the chicken broth, diced tomatoes with green chilies, corn, and black beans. Stir everything together, scraping up any browned bits from the bottom.
- Combine and bake:
- Nestle the seared chicken back into the rice mixture. Cover tightly and bake at 375°F for 25-30 minutes until chicken reaches 165°F and rice is tender.
- The grand finale:
- Uncover the skillet and sprinkle shredded queso all over the top. Return to the oven for 5 minutes until melted and bubbling. Let rest 5 minutes before serving.
Save Pin My sister now requests this for every family gathering, and I've stopped even trying to suggest anything else. There's something about the combination of tender spiced chicken, that slightly smoky rice, and the way the queso creates these incredible little cheese pockets throughout.
Getting The Sear Right
Don't rush the searing step. That golden-brown crust is where so much flavor develops, and those browned bits in the pan become part of what makes the rice taste so incredible. If your chicken sticks, give it another minute. It will release when it's properly browned.
Cheese Choices
While queso blanco is traditional and melts beautifully, Monterey Jack or even a pepper jack can add an extra kick. Just avoid pre-shredded cheese if possible. Freshly grated melts so much better and doesn't have those anti-caking agents that can affect texture.
Serving Ideas
This dish is a complete meal on its own, but a simple green salad with lime vinaigrette cuts through the richness perfectly. Warm tortillas on the side never hurt either.
- Sliced avocado adds creaminess that pairs beautifully with the spices
- A dollop of sour cream helps tame the heat for anyone sensitive
- Extra lime wedges at the table let everyone adjust brightness to taste
Save Pin Whether you are feeding a crowd or just want leftovers for days, this Pollo Loco delivers every single time. Simple, satisfying, and absolutely packed with flavor.
Recipe FAQs
- → Can I make this with brown rice instead of white?
Yes, brown rice works well in this dish. You'll need to increase the baking time by 10–15 minutes and may need to add an extra ¼ cup of broth to ensure the brown rice fully cooks through.
- → What other cheeses can I use instead of queso blanco?
Monterey Jack, mozzarella, cheddar, or a Mexican blend all melt beautifully and work great as substitutions. Choose a cheese that melts well for the best results.
- → Can I prepare this dish ahead of time?
You can season the chicken and chop ingredients ahead of time. For best results, assemble and bake just before serving, though leftovers reheat wonderfully for meal prep.
- → Is this dish spicy?
The spice level is mild to medium, coming from the chili powder and diced tomatoes with green chilies. Adjust by using mild or hot diced tomatoes, or add jalapeños as a topping for extra heat.
- → What should I serve with this chicken and rice?
This is a complete meal on its own, but you can serve it with warm tortillas, a simple green salad, or guacamole and extra toppings like sliced avocado and sour cream.