If you’re a Mexican food fan, then you should listen up! Err…open your eyes wider as you read!! Or something. Point is: this dish is really good.
Even if you just ate the grilled chicken after it has marinated in the chipotle marinade, you would still enjoy this meal. It’s so juicy and flavorful and has that delicious flavor that only cooking on the grill can give it. But it’s the queso cheese sauce, tomatoes, and spanish rice that make this dish incredible! The type of sauce I got had a bit of a kick to it, but the cool tomatoes balanced it out perfectly! The rice is crazy good with the cheese mixed into it, too. Mmmmm.
I do hope you have better luck finding the queso sauce than I did! The original post where I found this recipe recommends Guido’s brand, but my store doesn’t carry that. It took forever to find some plain queso that didn’t include salsa! But it was all worth it in the end. 🙂
Source: Plain Chicken
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 Taco Seasoning
2 cups chicken broth
1/2 cup tomato sauce
1 container Mexican Queso
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, begin the rice. Heat oil in a large saucepan over medium heat and add rice. Stir constantly, until slightly puffed and golden. Sprinkle with salt and 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 or until rice is tender. Fluff with a fork.
Heat cheese dip according to package directions and 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.