Pollo Loco - Mexican Chicken and Rice with Queso

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1/2 tsp cumin

1/2 tsp chili powder

Salt and pepper, to taste

1 tbsp lime juice

For the Rice:

1 cup long-grain white rice

2 cups chicken broth

1 tbsp olive oil

1/2 cup diced onions

2 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili powder

Salt and pepper, to taste

1/4 cup chopped cilantro (optional)

For the Queso:

8 oz Velveeta cheese (or your favorite cheese for melting)

1/2 cup milk

1/4 cup diced tomatoes with green chilies (such as Rotel)

1/4 tsp garlic powder

1/4 tsp cumin

1 tbsp chopped jalapeño (optional, for heat)

🍴 Instructions:

Cook the Chicken:

In a small bowl, mix together the garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper.

Rub the spice mixture all over the chicken breasts.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).

Once cooked, remove the chicken from the skillet and let it rest. Drizzle with lime juice and slice into strips.

Prepare the Rice:

In a medium saucepan, heat olive oil over medium heat. Add the diced onions and cook for 3-4 minutes, until softened.

Add the minced garlic, cumin, chili powder, salt, and pepper, and cook for 1 more minute.

Stir in the rice and cook for 2-3 minutes, allowing it to lightly toast.

Add the chicken broth, bring to a boil, then cover and reduce the heat to low. Let the rice simmer for 15-18 minutes, until tender and the liquid has been absorbed.

Fluff the rice with a fork and stir in chopped cilantro (if using).

Make the Queso:

In a small saucepan, melt the Velveeta cheese over medium heat, stirring constantly.

Once the cheese is melted, add the milk, diced tomatoes with green chilies, garlic powder, cumin, and jalapeño (if using). Stir until smooth and heated through.

Adjust the consistency with more milk if needed to get your desired queso thickness.

Assemble the Dish:

In bowls, layer the Mexican rice first, followed by the sliced chicken.

Pour the queso sauce generously over the chicken and rice.

Garnish with extra cilantro, diced tomatoes, or a squeeze of lime, if desired.

Serve:

Serve your Pollo Loco immediately for a flavorful and filling meal. Enjoy with tortilla chips or a side salad!