Pollo Loco - Mexican Chicken and Rice with Queso

Name: Pollo Loco - Mexican Chicken and Rice with Queso
Prep time: 5 min
Cook time: 25 min
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 pkg Vigo Saffron Yellow Rice (Arroz Amarillo); 1 cube Knorr Tomato Bouillon ((optional)); 2½ cups water; 3 oz White Queso Dip (*see notes); 2 tbsp milk (skim, 1%, 2%, or whole all work); cooking spray

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theskinnyishdish.com

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Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 5

Author : Star @ the skinny-ish dish

chicken and rice chicken breast pollo loco

Pollo Loco - Mexican Chicken and Rice with Queso

Ingredients

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2 tsp olive oil1.5 lbs uncooked boneless skinless chicken breast (cut into small bite size pieces)1 tsp Goya Adobo Seasoning1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo)1 cube Knorr Tomato Bouillon ((optional))2½ cups water3 oz White Queso Dip (*see notes)2 tbsp milk (skim, 1%, 2%, or whole all work)cooking spray

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Instructions

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Step 1

If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.

Step 2

Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.

Step 3

When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.

Step 4

When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!