If you have been searching for a vibrant and flavor-packed dinner to impress your family and friends, look no further than the Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe. This dish perfectly balances smoky, spicy, and creamy elements in a way that feels both satisfying and fun. Imagine juicy grilled chicken breasts bathed in a bold chipotle marinade, nestled on a bed of perfectly cooked, aromatic spicy rice, and finished with creamy, melty cheese dip and fresh tomatoes for that burst of brightness. It’s a combination so simple yet bursting with bold flavors that you’ll want to make it over and over again.
Ingredients You’ll Need
Gathering the right ingredients for the Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe is easier than you might think. Each item plays a vital role in building the dish’s comforting textures and layers of flavor, from the smoky marinade to the zesty spices and creamy cheese dip.
- Boneless skinless chicken breasts: These provide lean, tender protein that soaks up the marinade beautifully for maximum flavor.
- Lawrys Baja Chipotle or Mesquite Marinade: The marinade is a smoky, spicy base that gives the chicken its signature loco taste.
- Vegetable oil: Helps toast the rice and prevents sticking while adding a subtle richness.
- Uncooked long grain rice: Essential for absorbing the broth and spices while staying fluffy and separate.
- Dried minced onion flakes: A natural flavor booster adding subtle onion sweetness without the fuss of fresh chopping.
- Garlic salt: Combines garlicky punch and seasoning in one easy sprinkle.
- Southwestern or taco seasoning: Packed with chili, cumin, and oregano for a colorful, spicy kick in the rice.
- Chicken broth: Adds depth and moisture to the rice, making it tender and flavorful.
- Tomato sauce: Brings a subtle acidity and richness that unites all flavors in the rice.
- Refrigerated white Mexican queso dip: The creamy cheese element that transforms the dish into a luscious finish.
- Chopped fresh tomato: Adds a fresh, juicy contrast and brightens the whole dish.
How to Make Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe
Step 1: Marinate the Chicken
Start by pouring the Lawrys Baja Chipotle or Mesquite Marinade all over the chicken breasts. This is where the magic begins—letting the chicken soak in smoky, spicy flavors for at least 30 minutes or even better, overnight. The longer, the deeper the flavor.
Step 2: Grill the Chicken to Juicy Perfection
Fire up the grill and cook the marinated chicken until it reaches an internal temperature of 165 degrees. The grill adds a beautiful char and caramelization that perfectly complements the marinade’s smoky notes.
Step 3: Prepare the Spicy Rice
While the chicken grills, heat vegetable oil in a large saucepan over medium heat. Toast the uncooked rice, stirring constantly, until it puffs up and turns a lovely golden color. This step brings out an irresistible nutty aroma and ensures the rice cooks up fluffy.
Step 4: Season and Simmer the Rice
As you toast, sprinkle garlic salt and southwestern or taco seasoning over the rice to infuse those bold Mexican-inspired flavors. Mix in the dried onion flakes, tomato sauce, and chicken broth. Bring everything to a boil, then reduce the heat, cover, and let it gently simmer for 20 to 25 minutes until perfectly tender.
Step 5: Heat the Cheese Dip
While the rice simmers, gently heat the white Mexican queso dip according to the package instructions. This luscious dip will tie the whole dish together with its creamy, melty goodness.
Step 6: Assemble Your Pollo Loco
On each plate, spoon a generous portion of spicy rice. Nestle a grilled chicken breast on top, then ladle 2 to 3 tablespoons of the warm cheese dip over everything. Finally, sprinkle fresh chopped tomatoes on top for that fresh, juicy pop. And just like that, your Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe is ready to devour!
How to Serve Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe
Garnishes
For garnishes, consider fresh cilantro leaves, thinly sliced green onions, or a squeeze of fresh lime juice. These elements brighten the smoky richness and add colorful, fresh contrasts that elevate every bite.
Side Dishes
Serving this dish with grilled vegetables like zucchini, bell peppers, or corn on the cob can enhance the smoky theme. A simple side salad with avocado and a light vinaigrette also pairs beautifully to balance out the rich cheese dip and spicy rice.
Creative Ways to Present
Try serving your Pollo Loco bowls in rustic cast iron skillets for a cozy, restaurant-quality vibe. Alternatively, wrap the chicken and rice with melted cheese dip in warm tortillas for a delicious taco-style twist.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled chicken and rice in separate airtight containers in the refrigerator. The chicken will stay moist for up to 3 days, while the rice keeps its texture beautifully when reheated gently.
Freezing
You can freeze cooked chicken and rice separately in freezer-safe containers for up to 2 months. Freeze the cheese dip in a small container as well, but note it may change texture slightly once thawed—simply stir well on reheating.
Reheating
Reheat chicken gently in the oven or microwave to avoid drying it out. Warm rice with a splash of chicken broth to revive its fluffy texture, and heat cheese dip separately to keep its creamy consistency perfect.
FAQs
Can I use another marinade instead of Lawrys Baja Chipotle?
Absolutely! While Lawrys Baja Chipotle lends a unique smoky flavor, you can experiment with other smoky or spicy marinades like chipotle adobo or mesquite-based options to tailor the dish to your taste.
Is the cheese dip necessary?
The cheese dip is the luscious finishing touch that makes this recipe truly special, but if you need a substitute, melted shredded cheese or a creamy queso sauce works well too.
Can I make the rice ahead of time?
Yes. You can prepare the rice a few hours in advance and reheat it with a bit of chicken broth to restore moisture and fluffiness right before serving.
What if I don’t have a grill?
No grill? No worries! You can cook the marinated chicken breasts in a hot skillet or bake them in the oven at 375 degrees Fahrenheit until fully cooked.
How spicy is this Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe?
The spice level is moderate thanks to the chipotle marinade and southwestern seasoning, but it’s easily adjusted by choosing milder or hotter seasonings based on your preference.
Final Thoughts
If you’re craving a dinner that tastes like it was made just for your taste buds, this Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe is exactly what you need. It’s a delightful blend of smoky, spicy, creamy, and fresh all in one plate. So fire up your grill, gather those ingredients, and dive into this flavorful fiesta—you’re going to love every bite and keep coming back for more!
Print
Pollo Loco with Grilled Chicken, Spicy Rice, and Cheese Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Description
Pollo Loco is a flavorful Mexican-inspired dish featuring marinated grilled chicken breasts served over a seasoned long grain rice, topped with warm white Mexican queso and fresh chopped tomatoes. This quick and easy recipe offers a delicious balance of smoky, spicy, and cheesy flavors perfect for a hearty family meal or casual dinner.
Ingredients
Chicken Marinade and Chicken
- 4 boneless skinless chicken breasts
- 1 bottle Lawrys Baja Chipotle Marinade or Lawrys Mesquite Marinade
- 3 Tbsp vegetable oil
Seasoned Rice
- 1 cup uncooked long grain rice (not instant)
- 1 Tbsp dried minced onion flakes
- 1 tsp garlic salt
- 1 tsp southwestern seasoning or taco seasoning
- 2 cups chicken broth
- ½ cup tomato sauce
Toppings and Assembly
- 1 container refrigerated white Mexican Queso (such as Gordos Cheese Dip)
- 1 chopped tomato
Instructions
- Marinate the Chicken: Pour the Lawrys Baja Chipotle Marinade over the chicken breasts and place them in the refrigerator. Allow the chicken to marinate for at least 30 minutes or up to overnight for deeper flavor penetration.
- Grill the Chicken: When ready to cook, preheat your grill. Grill the marinated chicken breasts until they reach an internal temperature of 165°F (74°C), ensuring they are fully cooked and juicy.
- Prepare the Rice: While the chicken grills, heat 3 tablespoons of vegetable oil in a large saucepan over medium heat. Add the uncooked rice and cook, stirring constantly, until the grains puff up and turn golden brown. Sprinkle the rice with garlic salt and southwestern or taco seasoning as it cooks, stirring to combine.
- Simmer the Rice: Stir in the dried minced onion flakes, tomato sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the rice simmer gently for 20 to 25 minutes or until all the liquid is absorbed. Once cooked, fluff the rice with a fork to separate grains.
- Heat the Cheese Dip: Warm the white Mexican queso cheese dip according to the package instructions, either by microwaving briefly or heating on the stovetop until smooth and creamy.
- Assemble the Pollo Loco: On each plate, lay a quarter of the fluffy seasoned rice, top with one grilled chicken breast, spoon 2 to 3 tablespoons of warmed cheese dip over the chicken and rice, then garnish with chopped fresh tomatoes for a bright, fresh contrast.
Notes
- Marinating the chicken overnight enhances the smoky, spicy flavors but 30 minutes is sufficient for a quicker meal.
- Use a thermometer to ensure chicken is cooked to 165°F for food safety and juiciness.
- If you don’t have Southwestern or taco seasoning, a mix of cumin, chili powder, and paprika works as a substitute.
- Long grain rice is preferred for its separate fluffy texture when cooked; avoid instant rice for best results.
- For a spicier dish, add jalapeños or hot sauce as desired.
- This dish pairs well with a side of black beans or a fresh green salad.
