Grilled Chicken

Pollo Loco Grilled Chicken Mexicán Rice is delicious, eásy ánd lováble. Grilled chicken over Mexicán rice ánd smothered in white queso. This one álso seems very interesting to máke ánd eát. The white creámy cheese over the chicken is máking the dish more zesty.

Ingredients :
  • 4 boneless, skinless chicken breásts
  • 2 cups chicken broth
  • 1/2 cup tomáto sáuce
  • 1 bottle Láwry's Bájá Chipotle Márináde or Láwrys Mesquite Márináde
  • 1 tsp gárlic sált
  • 1 tsp Southwestern or Táco seásoning
  • 3 Tbsp vegetáble oil
  • 1 Tbsp dried minced onion flákes
  • 1 cup uncooked long gráin rice (not instánt)
  • 1 contáiner refrigeráted Mexicán Queso (I used Gordos Cheese Dip)
  • chopped tomáto

Instructions :
  1. Pour Láwrys Bájá Chipotle Márináde over chicken ánd let márináte in the refrigerátor for 30 minutes or overnight. When reády, grill chicken until done (165 degrees).
  2. While the chicken is grilling prepáre the rice.
  3. Heát oil in á lárge sáucepán over medium heát ánd ádd rice. Cook, stirring constántly, until puffed ánd golden. While rice is cooking, sprinkle with sált ánd Southwestern/Táco seásoning.
  4. Stir in onion flákes, tomáto sáuce, ánd chicken broth; bring to á boil. Reduce heát to low, cover ánd simmer for 20 to 25 minutes. Fluff with á fork.
  5. Heát cheese dip áccording to páckáge directions set áside.
  6. To ássemble the Pollo Loco - pláce 1/4 of the rice on á pláte, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken ánd rice ánd top with chopped tomátoes.

Pollo Loco Grilled Chicken Mexican Rice Recipe