Crazy Chicken Fiesta: Mexican Chicken and Rice with Cheesy Goodness
Pollo Loco is a vibrant Mexican dish featuring tender chicken thighs cooked with flavorful rice, black beans, and corn, topped with melted cheese and queso. It's a hearty and satisfying meal perfect for any occasion.
Ingredients
- 4 pieces boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 piece bell pepper diced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can black beans drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- to taste salt and pepper
- 1 cup shredded Mexican cheese blend
- 1 cup queso blanco or cheese sauce
- to taste fresh cilantro chopped
- to taste lime wedges
Instructions
- Season the chicken thighs with salt, pepper, cumin, chili powder, and smoked paprika.
- Heat olive oil in a skillet over medium heat and sear the chicken for 5-7 minutes on each side until golden brown.
- Remove the chicken and set aside. In the same skillet, sauté onion and bell pepper for 5 minutes.
- Add minced garlic and cook for an additional minute.
- Stir in the rice and toast for 1-2 minutes, then add chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until rice is tender.
- Fold in black beans and corn, then return chicken to the skillet.
- Cover and heat through for 5 minutes.
- Sprinkle cheese blend over the top and drizzle with queso, covering until melted.
- Serve garnished with cilantro and lime wedges.
Notes
Serve with lime wedges for added zest.