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Pollo Loco (Mexican Chicken and Rice) Recipe

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This recipe for Pollo Loco (Mexican Chicken and Rice) is from The Addison Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breasts
1 bottle Lawry's Baja Chipotle Marinade or Lawry's Mesquite Marinade
3 Tbsp vegetable oil
1 cup uncooked long-grain rice (not instant)
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 tsp Southwestern or Taco seasoning
2 cups chicken broth
½ cup tomato sauce
1 container refrigerated white Mexican Queso (I used Gordos Cheese Dip)
1 chopped tomato

Directions:
Directions:
1. Pour Lawry's Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
While the chicken is grilling prepare the rice.

2. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern/Taco seasoning.

3. Stir in onion flakes, tomato sauce, and chicken broth; bring to a boil. Reduce heat to low, cover, and simmer for 20 to 25 minutes. Fluff with a fork.

4. Heat cheese dip according to package directions set aside.

5. To assemble the Pollo Loco – place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins Cook Time: 20 mins

 

 

 

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