Pollo Loco - Mexican Chicken & Rice with Creamy Queso
Ingredients: 2 tsp olive oil, 1.5 lbs chicken breast (bite-sized pieces), 1 tsp Goya Adobo seasoning, 1 (10 oz) package Vigo saffron yellow rice, 1 Knorr tomato bouillon cube (optional), 2½ cups water, 3 oz white queso dip, 2 tbsp milk, cooking spray. Instructions: Season chicken with Adobo. Heat oil in a deep skillet over medium heat. Cook chicken until browned (3-4 mins per side). Add rice, crushed bouillon (if using), and water. Bring to a boil, then reduce to simmer, cover, and cook 20-25 mins until rice is tender. Stir in queso and milk, fluff with a fork, and serve warm.
Grilled Mexican Corn Salad
Grilled Mexican Corn Salad Tangy, spicy grilled corn and chicken salad with fresh ingredients and vibrant flavors. Ingredients • 4 ears of corn, husks removed • 1 ½ pounds boneless, skinless chicken thighs • Salt, to taste • Fresh ground black pepper, to taste Enjoy with Lovely Life with Rose!
Tropical Coconut Pineapple Chicken Curry
Transport your taste buds to the tropics with this creamy coconut pineapple chicken curry! Juicy chicken, sweet pineapple, and fragrant spices combine in a luscious coconut curry sauce that’s perfect for pairing with rice or naan. Quick, flavorful, and family-friendly, this dish is a guaranteed dinner hit! 🍍🥥🍛 #TropicalFlavors #CoconutCurry #ChickenRecipes #EasyDinnerIdeas #FoodieFavorites
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