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
- 9x13-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 9x13-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.
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