Pollo Loco Grilled Chicken with Rice

Day 65 – Finally an almost nice day! I can almost believe that we will actually have a Spring rather than just skipping it and going directly to false summer in June. I haven’t heard how this summer is supposed to be weather wise yet. Lake Michigan has risen about 18″ since we moved here and the waves have battered the shoreline this year. Where there was a beach it is now completely covered in water. Some of the sidewalks have broken and buckled because the ground underneath has been washed away by the water.  We are wondering between the change in the beaches and Covid-19 shutdowns what is going to happen to tourist season here. Tourist season is what keeps many of the businesses able to stay open year round so I am wondering if we may lose some of our cute hometown shops downtown. Fingers crossed that we can help despite all the festivals, concerts, and other events being cancelled in our community.

We were looking for something different the other day. We wanted flavorful (Mexican inspired dishes fit that) and simple to make. Though there are quite a few ingredients in this dish it is actually very easy to make. You can make it spicy by adding a bit more chili powder or Cayenne pepper to the dish. You can also choose mild or hot Queso to serve with the dish.

Verdict: My entire family ate the dish and liked it! Yeah! It is tough to make something that they all agree is a good dish. This dish was super easy to customize to their tolerance of spice, as noted above. Put a bottle of hot sauce and spicy Queso on the table for my son and mild Queso for my daughter. Everyone was happy.

I served this with green beans and a simple green salad to complete the meal.

Pollo Loco

  • Servings: 4-5
  • Difficulty: easy
  • Print



  • 1/2 cup rice vinegar
  • 1/4 cup lime juice, use juice from a lime not bottled
  • 1/4 cup orange juice, use juice from an orange not bottled
  • 1/4 cup pineapple juice
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground coriander
  • 4 cloves garlic, crushed
  • 1 1/2 lbs. chicken breast, boneless skinless or chicken thighs, boneless skinless


  • 3 tablespoons vegetable oil
  • 1 cup uncooked long grain rice (not instant)
  • 1 tablespoon minced onion flakes
  • 1 tsp garlic powder
  • 1 tablespoon Taco seasoning, packaged or homemade
  • 2 cups chicken stock
  • 1/2 cup canned tomato sauce
  • container Mexican Queso – heated, for serving as desired
  • 1 chopped tomato, for serving as desired


  1. Pour marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight.
  2. When you are ready to grill the chicken remove from the marinade and cook until done.
  3. To make the rice: while the chicken is cooking heat oil in a large saucepan over medium heat. Add rice and stir constantly, until rice turns golden brown. While rice is cooking, sprinkle with salt and taco seasoning.
  4. Stir in onion flakes, tomato sauce and chicken broth.  Bring mixture to a boil. Reduce heat to low, cover pot,  and simmer for 20 to 25 minutes until all liquid is absorbed.
  5. Heat Queso according to package directions and set aside.
  6. To assemble the Pollo Loco – place 1/4 of the rice on a plate, top with grilled chicken. Drizzle the queso over chicken and rice and top with chopped tomatoes.

9 Comments Add yours

  1. Delicious 😋 Nice Post 👌

    Liked by 2 people

    1. koolaidmoms says:

      Thank you so much!

      Liked by 1 person

    1. koolaidmoms says:

      Thank you!


  2. Looks delicious. 😋🌿

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!

      Liked by 2 people

    1. koolaidmoms says:



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