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Cheesy, zesty Pollo Loco Recipe—an easy Mexican chicken and rice casserole with queso, bold spices, and weeknight speed. One-pan, customizable, and craveable.
Meet your new weeknight obsession: This Pollo Loco Recipe brings together juicy chicken, fluffy rice, and a river of melty queso for the ultimate Mexican chicken and rice comfort food. Think oven-baked ease with skillet-style flavor—like an El Pollo Loco copycat meets a family-friendly casserole. It’s versatile, meal-prep friendly, and endlessly customizable with your favorite toppings. Ready to turn taco night into a Pollo Loco casserole party? Let’s do it.
What Makes This Pollo Loco Recipe Special?
Here’s why this version beats the basic: We skip the bland and load in real-deal flavor, restaurant-style texture, and flexible options (gluten-free + dairy-free included) so everyone at your table wins.
- Flavor-first method: Bloomed spices, a quick chili-lime marinade, and fire-roasted tomatoes build depth you’ll taste in every bite.
- One-pan convenience: Minimal dishes, maximum payoff—this easy Pollo Loco recipe with queso bakes together for hands-off cooking.
- No canned soup required: Creamy finish comes from queso (jarred or homemade), not condensed soup.
- Choose your protein: Rotisserie chicken, shredded chicken breasts, or juicy thighs—use what you have.
- Diet-friendly swaps: Effortless gluten-free Pollo Loco casserole and dairy-free/vegan options that still taste indulgent.
- Meal prep pro: Freezer-friendly components and reheat tips so lunch all week actually excites you.
- Instant Pot + stovetop paths: Prefer pressure cooker rice? I’ve got you. Want a skillet dinner? Easy.
Ingredient Notes
Before you preheat: Here’s what you’ll need to make this creamy, cheesy, Tex-Mex casserole shine—no measurements, just smart picks.
- Chicken: Cooked shredded chicken breasts, rotisserie chicken, or chopped thighs for extra juiciness.
- Long-grain white rice: Stays fluffy and separate; jasmine also works. For brown rice, see tips below.
- Chicken broth or stock: Low-sodium to control salt; swap with veggie broth if needed.
- Queso: Jarred salsa con queso for speed or homemade queso for extra richness. Pepper Jack + cream works, too.
- Fire-roasted tomatoes: Adds smoky depth; Rotel for mild heat or use salsa for a saucier vibe.
- Black beans & corn: Protein and texture—drain and rinse the beans well.
- Onion & garlic: Essential aromatics for that taqueria-level flavor.
- Spice blend: Chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder. Or use homemade taco seasoning.
- Lime & cilantro: Brightens the whole dish—finish like a pro.
- Cheese: Shredded cheddar, Monterey Jack, or a melty blend; use Oaxaca or Chihuahua for authentic stretch.
- Optional heat: Pickled jalapeños, chipotle in adobo, or hot sauce to taste.
How To Make Pollo Loco Recipe
Game plan: We’ll build flavor on the stovetop, then bake to marry the chicken, rice, and queso into bubbly, cheesy perfection.
- Preheat smart: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish or use a large oven-safe skillet.
- Sauté aromatics: In a skillet, add a splash of oil. Cook diced onion with a pinch of salt until translucent; stir in minced garlic for 30 seconds.
- Bloom spices: Add chili powder, cumin, smoked paprika, and oregano to the pan. Cook 30–60 seconds to wake up the flavors.
- Toast the rice: Stir in rinsed and drained long-grain rice; cook 1–2 minutes so it soaks up the seasoned oil.
- Add liquids: Pour in chicken broth and fire-roasted tomatoes (with juices). Stir, scraping up any browned bits.
- Nestle the chicken: Fold in shredded chicken, black beans, and corn. Taste the liquid; adjust salt and pepper.
- Bake covered: Transfer to your baking dish if needed. Cover tightly with foil and bake 25–30 minutes, until rice is tender and liquid absorbed.
- Queso finish: Remove foil; drizzle salsa con queso over the top and sprinkle with shredded cheese. Bake uncovered 5–10 minutes until bubbly.
- Brighten & serve: Rest 5 minutes. Finish with lime juice, cilantro, and your favorite toppings (avocado, jalapeños, pico).
Pro Tips
- Rinse the rice: Removes extra starch so your Mexican chicken and rice stays fluffy, not sticky.
- Go homemade queso: Melt shredded Jack with a splash of evaporated milk and a spoon of pickled jalapeño brine for a silky, no-curdle sauce.
- Spice control: Using Rotel? Choose mild if serving kids; add chipotle for smoky heat if you’re living bold.
- Brown rice swap: Par-cook brown rice 15 minutes on the stovetop, then bake as directed so it finishes with the casserole.
- Instant Pot rice first: Cook rice separately (1 cup rice + 1 cup broth, 4 minutes high, quick release), then fold into the cheesy chicken mix and bake 10 minutes to meld.
- Cheese that melts: Shred it yourself. Pre-shredded has anti-caking starch that dulls the melt and flavor.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Make it once, love it all week: This Pollo Loco casserole is a meal-prep MVP.
- Fridge: Store airtight 4 days.
- Reheat: Microwave with a splash of broth or milk and cover; or oven at 325°F until warmed through.
- Freezer (best method): Freeze the chicken mixture and cooked rice separately up to 2 months; thaw, combine, add queso, and bake 15 minutes.
- Single-serve portions: Pack into meal-prep containers with lime wedges and extra salsa.
Variations & Substitutions
Make it your way: Build a Pollo Loco bowl, casserole, or skillet dinner with these spins.
- Gluten-free: Use certified GF broth and spices; jarred queso is often GF—double-check labels.
- Dairy-free: Use cashew queso or dairy-free shredded cheese; swap butter for oil.
- Veggie-forward: Sub chicken with sautéed mushrooms, zucchini, and bell peppers; add extra beans for protein.
- Low-carb: Use riced cauliflower; reduce broth and bake uncovered to avoid sogginess.
- Protein swap: Try turkey, steak strips, or shrimp (stir shrimp in for the last 10 minutes only).
- Salsa verde twist: Use tomatillo salsa, pepper Jack, and a handful of spinach for a bright, tangy spin.
- Street corn style: Fold in roasted corn, cotija, and a sprinkle of Tajín before serving.
Creamy, cheesy, and just the right kind of spicy, this easy Pollo Loco recipe with queso hits every comfort note without the fuss. It’s the kind of weeknight dinner that turns into leftovers you’ll actually race to reheat. Serve it as a Pollo Loco bowl with toppings, or keep it classic casserole-style—either way, it’s a keeper.
FAQ
Can I use raw chicken instead of cooked?
Yes—dice it small, season, and sear it first until 80% cooked. Then bake as directed so it finishes with the rice without drying out.
Which rice works best?
Long-grain white or jasmine. For brown rice, par-cook it first. Avoid instant rice in the oven—it can get mushy under queso.
Is there a way to make this without canned soup?
Totally. This recipe skips condensed soup. The creaminess comes from queso (jarred or homemade) and melty cheese for a cleaner flavor profile.
How spicy is it, and how do I adjust?
Mild with standard chili powder. For heat, use hot Rotel or add chipotle. For kid-friendly, choose mild salsa and skip jalapeños on top.
Can I make Pollo Loco casserole ahead?
Yes. Assemble up to the queso step, cover, and refrigerate 24 hours. Add queso and cheese, then bake until bubbly. Add 5–10 extra minutes if cold.
What’s the best cheese for melting?
Monterey Jack or Oaxaca for stretch; cheddar for bite. Shred it yourself—pre-shredded has starch that blocks the melt magic.
Can I make this dairy-free or vegan?
Yep. Use dairy-free queso and vegan cheese; swap chicken for beans, mushrooms, and peppers. Use veggie broth. Still super cozy and satisfying.
Instant Pot directions, please?
Cook rice separately in the Instant Pot (1:1 rice to broth, 4 minutes high, quick release). Mix with cooked chicken, beans, corn, and queso; broil briefly to melt cheese on top.
Pollo Loco Recipe
Cheesy, zesty Pollo Loco Recipe—an easy Mexican chicken and rice casserole with queso, bold spices, and weeknight speed. One-pan, customizable, and craveable.
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Servings: 8 servings
Equipment
- 9×13-inch baking dish
- Large mixing bowl
- Aluminum foil
Ingredients
Ingredients
- 2 cups instant white rice, uncooked
- 2 cups chicken broth
- 1 can cream of chicken soup 10.5 oz
- 1 jar white queso dip (cheese dip) 15 oz
- 1 can diced tomatoes with green chiles, undrained 10 oz
- 1 can black beans, drained and rinsed 15 oz
- 1 cup frozen corn kernels thawed
- 1 packet taco seasoning mix 1 oz
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3 cups cooked chicken, chopped or shredded
- 2 cups shredded Mexican blend cheese
- fresh cilantro and lime wedges for serving, optional
Instructions
- Heat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together chicken broth, cream of chicken soup, queso dip, taco seasoning, garlic powder, and onion powder until smooth.
- Stir in uncooked instant rice, diced tomatoes with green chiles (with juices), black beans, corn, and the cooked chicken until evenly combined.
- Spread the mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes.
- Remove foil, stir the casserole, and sprinkle the shredded Mexican blend cheese over the top. Bake uncovered for 8 to 10 minutes, until the rice is tender and the cheese is melted and bubbly.
- Let rest 5 to 10 minutes before serving. Garnish with cilantro and serve with lime wedges, if desired.
Notes
Shortcut: Rotisserie chicken works great. For extra heat, add a pinch of crushed red pepper or use hot diced tomatoes with green chiles. If using regular long-grain rice instead of instant, par-cook it first or the casserole may be underdone. Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 2 months; reheat covered until hot.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
Hungry for more: Try my cilantro-lime side ideas here: Cilantro Lime Rice. Make your own spice blend: Homemade Taco Seasoning. Craving extra cheesy goodness? Peek at these: Queso Recipes. And for more Mexican-inspired dinners: Mexican Recipes.
