Pollo Loco – Mexican Chicken and Rice with Queso
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 package Vigo Saffron Yellow Rice (Arroz Amarillo)
1 cube Knorr Tomato Bouillon (optional)
2½ cups water
3 oz White Queso Dip
2 tbsp milk (skim, 1%, 2%, or whole all work)
Cooking spray
Instructions:
Prepare the Chicken:
Pat dry the chicken pieces with a paper towel to remove excess moisture.
Sprinkle the adobo seasoning evenly over the chicken, rubbing it in for maximum flavor infusion.
Cook the Chicken:
Heat olive oil in a large Dutch oven or non-stick skillet over medium heat.
Add the seasoned chicken pieces and cook for about 3 minutes on one side until browned.
Flip the chicken and continue cooking until golden and cooked through.
Cook the Rice:
Once the chicken is cooked, add the saffron yellow rice, crushed tomato bouillon cube (if using), and water to the pot.
Stir well to combine, then bring the mixture to a boil for one minute.
Reduce the heat to a simmer, cover the pot with a tight-fitting lid, and let it cook for at least 20 minutes.
Check the rice for doneness between 20-25 minutes; it should be tender and fully cooked.
Add Queso:
Once the rice is cooked, stir in the white queso dip and milk, combining everything until creamy and well incorporated.
Fluff the mixture with a fork to ensure the flavors are evenly distributed.
Serve:
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