Pollo Loco Mexican Chicken Rice (Printable Version)

Tender spiced chicken over cheesy Mexican rice with vegetables, ready in one skillet.

# What You'll Need:

→ Chicken & Marinade

01 - 1½ lbs boneless, skinless chicken breasts
02 - 2 tablespoons vegetable oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon chili powder
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Rice & Vegetables

10 - 1 cup long-grain white rice
11 - 2 cups chicken broth
12 - 1 can (14.5 oz) diced tomatoes with green chilies, undrained
13 - 1 cup frozen corn
14 - 1 cup canned black beans, drained and rinsed

→ Topping & Garnish

15 - 6 oz queso blanco shredded
16 - Fresh cilantro, chopped
17 - Lime wedges

# How to Make It:

01 - Preheat the oven to 375°F.
02 - In a small bowl, mix together cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
03 - Rub the spice mixture evenly over the chicken breasts.
04 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes per side until browned. Remove chicken and set aside.
05 - Add rice to the same skillet and toast for 2–3 minutes until lightly golden.
06 - Stir in chicken broth, diced tomatoes with green chilies, corn, and black beans. Mix well.
07 - Nestle the seared chicken breasts into the rice mixture. Cover the skillet with a lid or aluminum foil and transfer to the oven.
08 - Bake for 25–30 minutes, until the chicken is cooked through (internal temperature 165°F) and the rice is tender.
09 - Remove the skillet from the oven. Sprinkle shredded queso evenly over the chicken and rice. Return skillet to the oven, uncovered, for 5 minutes, until the queso is melted and bubbly.
10 - Let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • Everything cooks in one skillet so cleanup is practically nonexistent
  • The rice absorbs all those spiced chicken juices while baking, making every bite incredibly flavorful
  • It feeds a crowd and looks impressive but takes maybe 15 minutes of active effort
02 -
  • Use an oven-safe skillet or you will have to transfer everything to a baking dish and lose all those flavorful browned bits from the bottom
  • Let it rest for those 5 minutes because the rice continues to absorb liquid and settles into perfect texture
  • The chicken's internal temperature needs to reach 165°F so don't be tempted to cut into it early and let all the juices escape
03 -
  • Pat the chicken really dry before applying the rub so the spices form a nice crust instead of steaming off
  • Preheat your skillet properly before adding the chicken so you get that beautiful golden sear that adds so much flavor
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