Pollo Loco Casserole
Pollo Loco Casserole - baked Mexican chicken and rice casserole
Pollo Loco Casserole - baked Mexican chicken and rice casserole. This is seriously the BEST!!! I've made this once a week for a month and can't get enough of it!!! Diced tomatoes and green chiles, cumin, chili powder, onion powder, garlic powder, chicken broth, instant brown rice, chicken breast, Lawry's Baja Chipotle marinade and white cheese dip. I wanted to lick my plate this was so good! Ready to eat in about 30 minutes! #casserole #chicken #mexican
Stop what you are doing and go get the ingredients to make this Pollo Loco Casserole. It is the BEST! It is inspired by my grilled Pollo Loco recipe from way back in 2011. I wanted a baked version for cooler months and people that don't grill. This Pollo Loco Casserole has all the flavors of the original in an easy one pan meal!
I marinated the chicken in Lawry's Baja Chipotle marinade. I find it at Publix. If you can't find it, you can substitute Lawry's Mesquite marinade. I let the chicken marinate at least 30 minutes before quickly searing it in the skillet. You don't have to sear the chicken, I just think it looks more appetizing with a little color on it.
Words cannot express how much I enjoyed this casserole. I've made it several times over the past few months, and I just can't get enough of it. I love that everything cooks in the same pan and is ready in about 30 minutes.
This chicken is packed full of flavor, the rice is easy and delicious and the cheese dip on top makes the dish!!! Feel free to garnish the chicken with some diced tomatoes and cilantro.
Just a note about the ingredients in this recipe - I've only made the recipe as written. I have only used instant brown rice. If you are using instant white, regular white or brown rice, you will need to adjust the baking time and possibly the liquid in the dish.
chicken, rice, baked, casserole, tex-mex, mexican, mexican chicken and rice
Entree, Casserole
Tex-Mex, Mexican
Yield: serves 4
Pollo Loco Casserole
prep time: 30 minscook time: 30 minstotal time: 60 mins
Pollo Loco Casserole - baked Mexican chicken and rice casserole. This is seriously the BEST!!! I've made this once a week for a month and can't get enough of it!!! Diced tomatoes and green chiles, cumin, chili powder, onion powder, garlic powder, chicken broth, instant brown rice, chicken breast, Lawry's Baja Chipotle marinade and white cheese dip. I wanted to lick my plate this was so good! Ready to eat in about 30 minutes! #casserole #chicken #mexican
ingredients:
- 4 boneless, skinless chicken breasts
- 1 bottle Lawry's Baja Chipotle marinade
- 1 Tbsp vegetable oil
- 1 (10-oz) can diced tomatoes with green chiles, undrained
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 2 cups chicken broth
- 1-3/4 cup instant brown rice
- 1 (8 to 16-oz) container refrigerated Mexican white cheese dip
instructions:
- Place chicken in ziplock bag. Pour marinade over chicken. Seal bag. Refrigerate at least 30 minutes.
- Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
- Combine diced tomatoes and green chilies, cumin, chili powder, onion powder, garlic powder, chicken broth and instant brown rice. Pour into prepared pan.
- Remove chicken from marinade. Discard marinade. Heat oil in skillet over medium-high heat and sear chicken for 2 minutes per side.
- Place chicken on top of rice.
- Bake uncovered for 30 to 40 minutes.
- Heat cheese dip according to package directions. Pour desired amount on top of chicken before serving.
All images and text ©Plain Chicken, Inc.
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