Sunday, August 14, 2011

Pollo Loco Mexican Chicken and Rice

This is another recipe I found on Plain Chicken.  She's got some really great recipes and I love trying them because I've liked them all!  I made this last week and completely forgot to take pictures as I was making it.  First week back at school.  Go figure. 

My thoughts on this recipe is that it was great!  I really loved the rice.  It was perfect Spanish rice and I will definitely be keeping this recipe!

The one change I made was that I did not use the Mexican Queso.  I just melted some cheddar/monterey jack on top instead. 

Pollo Loco Mexican Chicken and Rice

4 boneless, skinless chicken breasts
1 bottle Lawry's Baja Chipotle marinade

3 Tbsp vegetable oil
1 cup uncooked long grain rice (not instant)
1 Tbsp dried minced onion flakes
1 tsp garlic salt
1 tsp Pampered Chef Southwestern Seasoning or Taco Seasoning
2 cups chicken broth
1/2 cup tomato sauce

1 container Mexican Queso (I used Gordos Cheese Dip)
chopped tomato

Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).

While the chicken is grilling prepare the rice.

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning.

Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Heat cheese dip according to package directions set aside.

To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.
Printable Recipe

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