Description
A delicious Mexican-inspired chicken dish with rice and cheese.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 (12-oz) bottle Lawrys 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 (I used Gordos Cheese Dip)
- 1 chopped tomato
Instructions
- Pour Lawrys Baja Chipotle Marinade over chicken and 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 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.
Notes
- This dish can be served with a side of tortillas for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg