Serve the Pollo Loco warm, garnished with your favorite toppings such as diced tomatoes, sliced jalapeños, or creamy avocado for an extra burst of flavor and texture.
Notes:
Customize your Pollo Loco according to your preferences by adding your favorite toppings.
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
20 Popular Questions and Their Answers About Pollo Loco – Mexican Chicken and Rice with Queso
Can I use brown rice instead of saffron yellow rice?
Yes, but adjust the cooking time and liquid amounts accordingly as brown rice takes longer to cook.
Is there a substitute for Goya Adobo Seasoning?
You can make your own adobo seasoning using garlic powder, onion powder, oregano, salt, and pepper.
Can I use pre-cooked chicken for this recipe?
Yes, just add the pre-cooked chicken after the rice is cooked to avoid overcooking it.
Can I make this dish vegetarian?
Substitute the chicken with a plant-based protein like tofu or chickpeas, and use vegetable broth instead of chicken broth.
How can I make this dish spicier?
Add diced jalapeños or a pinch of cayenne pepper when cooking the chicken.
What can I use instead of white queso dip?
You can use shredded cheese like cheddar or Monterey Jack and melt it with a bit of milk.
Can I cook this in an Instant Pot?
Yes, use the sauté function for the chicken and then cook on high pressure for 8 minutes for the rice and chicken mixture.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
Can I freeze this dish?
Yes, freeze in individual portions for up to 3 months. Thaw in the refrigerator before reheating.
What sides go well with Pollo Loco?
Serve with a side salad, guacamole, or black beans for a complete meal.
Can I add vegetables to this dish?
Yes, bell peppers, onions, and corn make great additions.
How do I make homemade queso dip?
Melt 2 cups of shredded cheese with ½ cup of milk over low heat, stirring until smooth.
Is saffron rice necessary for the recipe?
No, you can use plain white rice or any flavored rice you prefer.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs work well.
Can I use a different type of cheese?
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