Pollo Loco - Mexican Chicken and Rice with Queso 
This flavorful dish combines perfectly seasoned chicken, savory Mexican rice, and creamy queso for a hearty, delicious meal.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
1 tbsp lime juice
For the Rice
1 cup long-grain white rice
2 cups chicken broth
1 tbsp olive oil
1/2 cup diced onions
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper, to taste
1/4 cup chopped cilantro (optional)
For the Queso
8 oz Velveeta cheese (or your favorite melting cheese)
1/2 cup milk
1/4 cup diced tomatoes with green chilies (such as Rotel)
1/4 tsp garlic powder
1/4 tsp cumin
1 tbsp chopped jalapeño (optional, for heat)
Instructions
1. Prepare the Chicken
In a small bowl, mix garlic powder, onion powder, paprika, cumin, chili powder, salt, and pepper.
Rub the seasoning blend evenly onto both sides of the chicken breasts.
Heat olive oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side, or until golden brown and cooked through.
Drizzle lime juice over the chicken before removing it from the skillet. Cover and set aside to keep warm.
2. Cook the Mexican Rice
In the same skillet, heat olive oil over medium heat. Sauté diced onions and garlic until fragrant, about 2 minutes.
Add rice and toast it for 1-2 minutes.
Stir in chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
Fluff rice with a fork and stir in cilantro, if using.
3. Make the Queso
In a small saucepan over low heat, melt Velveeta cheese and milk, stirring constantly to prevent sticking.
Mix in diced tomatoes with green chilies, garlic powder, cumin, and jalapeños (if using). Cook until smooth and creamy.
4. Assemble the Dish
Serve a generous scoop of Mexican rice on each plate.
Top with a chicken breast.
Drizzle queso sauce over the chicken and rice.
Garnish with extra cilantro, jalapeños, or lime wedges, if desired.