Pollo Loco with Yellow Rice (Print)
Juicy chicken, saffron rice, creamy queso. Bold flavors in one fresh dish!
# Ingredients:
01 -
2 tsp olive oil
02 -
1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces
03 -
1 tsp Goya Adobo Seasoning
04 -
10 oz Vigo Saffron Yellow Rice (weigh out 10 ounces if using a larger package)
05 -
1 cube Knorr Tomato Bouillon (optional)
06 -
2.5 cups water
07 -
3 oz White Queso Dip
08 -
2 tbsp milk (any type: skim, 1%, 2%, or whole)
09 -
Cooking spray
# Directions:
01 -
If the chicken seems wet, pat it dry with a paper towel. Sprinkle with the adobo seasoning and rub it evenly all over.
02 -
Heat olive oil in a large Dutch oven or non-stick large deep skillet with a tight-fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes. Flip and continue to cook for a few more minutes until browned.
03 -
Add the package of rice, crushed up tomato bouillon (if using), and water to the skillet. Stir and bring to a boil for one minute. Reduce heat to a simmer, cover, and cook for 20-25 minutes or until the rice is tender.
04 -
Once the rice is cooked, add the queso dip and milk. Fluff the mixture together with a fork.
05 -
Serve warm.