ollo Loco – Mexican Chicken and Rice with Queso Recipe

If you’re searching for the perfect weeknight comfort food, look no further than ollo Loco – Mexican Chicken and Rice with Queso. This sensational recipe brings together juicy chicken, savory saffron rice, and a blanket of rich, melty queso for a dish that will make the whole family swoon. It’s loaded with flavor, super satisfying, and impossibly easy to pull together in just one skillet. Trust me—once you try this vibrant, cheesy classic, it will earn a permanent spot in your recipe rotation.

Ingredients You’ll Need

Every ingredient in ollo Loco – Mexican Chicken and Rice with Queso is essential for creating layers of flavor and those signature colors. The secret is combining humble basics with a few bold touches—let’s break down what you need and why it matters.

• White queso: Adds creamy, melty richness that brings all the components together—don’t skip it!
• Olive oil: Creates a golden sear on the chicken and helps the spices bloom for better flavor.
• Milk: Loosens the queso just enough for that perfectly pourable texture.
• Chicken breast: A lean, tender protein that soaks up all those Mexican-inspired spices.
• Adobo seasoning: The key to deep, savory, smoky notes—massage it in well for maximum flavor.
• Saffron yellow rice: Infuses the dish with gorgeous color, classic Mexican aroma, and a subtle earthy taste.
• Tomato bouillon cube: Adds a concentrated tomato depth, making the rice taste even richer.
• Water: Hydrates the rice and helps everything come together in one skillet.
• Cooking spray: Prevents sticking, ensuring easy chicken browning and simple cleanup later.

How to Make ollo Loco – Mexican Chicken and Rice with Queso

Step 1: Season and Prep the Chicken

Start by patting your chicken breasts dry with paper towels—this helps the adobo seasoning adhere and encourages a better sear. Sprinkle the adobo generously on all sides and rub it in with your hands, making sure every bit of chicken is coated. Don’t be shy with the seasoning; this is your moment to pack in big flavor right from the beginning.

Step 2: Sear the Chicken

Heat your olive oil in a large skillet set over medium heat. Once it shimmers, add the seasoned chicken breast in a single layer. Let it cook for about three minutes on each side, just until golden brown. Don’t worry about cooking it through at this stage—the rice will take care of that. The main goal is developing a flavorful crust that will infuse the entire dish.

Step 3: Add the Rice and Broth

With your browned chicken still in the skillet, sprinkle in the saffron yellow rice. Pour in the water, then toss in the tomato bouillon cube. Give everything a gentle stir to help the bouillon cube dissolve and to ensure the rice mixes evenly throughout the pan. Now, crank the heat to bring the mixture up to a rolling boil.

Step 4: Simmer Until Perfect

Once boiling, immediately lower the heat to a gentle simmer. Cover the skillet and let everything cook undisturbed for about 20 to 25 minutes. During this time, the rice absorbs all those savory juices and turns vibrant yellow, while the chicken becomes tender and juicy. Before you move on, lift the lid and check that the rice is fully cooked and fluffy—give it a few more minutes if needed.

Step 5: Add the Queso and Finish

With the heat still low, pour in your white queso and two tablespoons of milk. Grab a fork and gently fluff everything together, so creamy cheese ribbons wind through every bite. Taste and adjust the seasoning if you like—you might want a pinch of salt or a little more adobo. Once the queso is fully melted and mingled, ollo Loco – Mexican Chicken and Rice with Queso is table-ready!

Step 6: Serve and Enjoy

Ladle the warm rice and chicken onto plates, making sure each serving gets a generous drizzle of cheesy sauce. Enjoy right away while everything’s creamy, golden, and ultra-cozy—the way ollo Loco – Mexican Chicken and Rice with Queso is meant to be savored!

How to Serve ollo Loco – Mexican Chicken and Rice with Queso

Garnishes

For maximum flavor and eye-popping color, shower your dish with freshly chopped cilantro and a squeeze of lime just before serving. A scattering of sliced green onions or diced red bell pepper also adds a wonderful, crunchy contrast and a flash of brightness on top of all that melty queso.

Side Dishes

ollo Loco – Mexican Chicken and Rice with Queso plays well with others! A side of black beans brings earthy balance and fiber, while a simple tossed salad with crisp lettuce, tomatoes, and avocado keeps things feeling fresh and light. Don’t forget warm flour tortillas or a side of tortilla chips to scoop up every last drop of that glorious creamy sauce.

Creative Ways to Present

Get festive by serving ollo Loco – Mexican Chicken and Rice with Queso in individual bowls, or spoon it into roasted bell pepper cups for a fun, edible presentation. You can also roll portions into burritos or layer the mixture inside a quesadilla with extra cheese for a decadent twist. For parties, serve as a hearty filling inside mini taco shells for an over-the-top appetizer guests will rave about!

Make Ahead and Storage

Storing Leftovers

Leftover ollo Loco – Mexican Chicken and Rice with Queso is a total weeknight lifesaver. Spoon any cooled leftovers into an airtight container and refrigerate—they’ll stay delicious for up to 3 days. The flavors deepen even more overnight, making lunchtime extra special the next day.

Freezing

If you want to stash some for a future quick dinner, ollo Loco – Mexican Chicken and Rice with Queso freezes surprisingly well. Once fully cooled, portion it into freezer-safe bags or containers, removing as much air as possible. Freeze for up to 2 months. To prevent the queso from separating during thawing, give it a gentle stir as you reheat.

Reheating

Ready for round two? Warm up leftovers gently in a skillet over low heat or in the microwave at medium power, stirring occasionally so the cheese stays creamy. If the rice seems a bit dry after chilling, just splash in a tablespoon of milk or water to bring back the original luscious texture. Expect the same comfort and flavors you loved on day one!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra juiciness and richness to ollo Loco – Mexican Chicken and Rice with Queso. Just keep an eye on the cooking time, as thighs may take a minute or two longer to cook through compared to breasts.

What kind of queso works best?

White queso sauce from the deli or grocery store is ideal for this recipe. If you find a spicier variety, it can add a little kick! You can also melt together Monterey Jack and a touch of cream for a homemade version.

Is this dish spicy?

Ollo Loco – Mexican Chicken and Rice with Queso is savory and comforting with a subtle warmth, but it’s not overly spicy. If you want extra heat, slip in a dash of hot sauce or chopped jalapeños for some fiery flavor.

Can I make this dish vegetarian?

Sure thing! Simply swap the chicken for cubes of sautéed tofu or your favorite plant-based meat substitute, and use vegetable bouillon in place of the tomato bouillon cube. All the satisfying flavors remain, with a veggie twist.

What if I don’t have saffron yellow rice?

No worries—use plain white rice and add a good pinch of ground turmeric or a few threads of saffron for color. Mix in a little extra diced tomato or tomato paste to echo that bouillon flavor, and the result will still taste deliciously close to traditional ollo Loco – Mexican Chicken and Rice with Queso.

Final Thoughts

I can’t recommend ollo Loco – Mexican Chicken and Rice with Queso enough. It’s the kind of dish that fills your kitchen with irresistible aromas and brings everyone running to the table with smiles. Give it a try, and let this vibrant, creamy, and soul-warming favorite become part of your own tradition!

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