Grilled Pollo Loco with White Queso Rice

An Irresistible Mexican Delight!


Jumbo Ziplock Bags

Cast Iron Grill Pan

Grilling Tongs

Meat Thermometer

12-inch Non-Stick Skillet


4 boneless, skinless chicken breasts

1 bottle Lawry’s Baja Chipotle Marinade or Lawry’s Mesquite 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 southwestern seasoning or taco seasoning

2 cups chicken broth

½ cup tomato sauce

1 container refrigerated white Mexican Queso (e.g., Gordos Cheese Dip)

1 chopped tomato


Pour Lawry’s Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. Grill chicken until done (165 degrees).

While the chicken is grilling, prepare the rice.

Heat oil in a large saucepan over medium heat, add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern/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 ¼ 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.


  • If you don’t have access to a grill, or the weather isn’t suitable, pan-sear the chicken breasts in a skillet for 3 or 4 minutes per side. Place chicken on a baking sheet and bake at 425ºF for an additional 10 minutes.

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