Pollo Loco Chicken and Rice (Printable)

Tender spiced chicken in fluffy rice with tomatoes, corn, black beans, topped with melted queso blanco.

# What You Need:

→ Chicken & Marinade

01 - 1.5 pounds 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 - 0.5 teaspoon black pepper

→ Rice & Vegetables

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

→ Topping & Garnish

15 - 6 ounces queso blanco, shredded
16 - Fresh cilantro, chopped, for garnish
17 - Lime wedges, for serving

# Directions:

01 - Preheat oven to 375°F. In a small bowl, combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper.
02 - Rub the spice mixture evenly over all surfaces of the chicken breasts.
03 - Heat vegetable oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until deeply browned. Remove and set aside.
04 - Add rice to the same skillet and toast for 2-3 minutes, stirring occasionally, until lightly golden.
05 - Stir in chicken broth, diced tomatoes with green chilies, corn, and black beans, mixing thoroughly to combine.
06 - Return seared chicken breasts to the skillet, positioning them directly into the rice mixture.
07 - Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and rice is tender.
08 - Remove skillet from oven and sprinkle shredded queso evenly over the chicken and rice.
09 - Return skillet to the oven, uncovered, for 5 minutes until queso is melted and bubbly.
10 - Remove from oven and let rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • One skillet means minimal cleanup and maximum flavor since everything cooks together in its own little ecosystem.
  • The chicken stays impossibly tender because it braises right into the rice, drinking up all those spiced, tomatoey juices.
  • That melted queso moment feels indulgent but the whole thing is somehow still pretty balanced and satisfying.
02 -
  • Don't skip the searing step—I tried once thinking I'd save time, and the chicken texture suffered because it went straight from raw to steamed.
  • Make sure your skillet is oven-safe and that your lid or foil fits properly, or you'll end up with rice that didn't cook evenly and liquid that evaporated in weird places.
  • The cheese on top won't brown much in just 5 minutes, and that's okay—it's supposed to be melted and bubbly, not crispy.
03 -
  • Toast your spices for 30 seconds in a dry pan before mixing them if you want to wake them up and make the whole dish taste even more vibrant.
  • Use chicken broth that's warm or room temperature rather than cold straight from the can—it helps the rice cook more evenly and consistently.
  • If your queso is hard to find, a blend of shredded Monterey Jack and mozzarella gets you about 95 percent of the way there in terms of that perfect melty, bubbly result.
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