Mexican cuisine is known for its rich and bold flavors, and rice is an essential part of many Mexican dishes. One of the most popular rice dishes in Mexican cuisine is El Pollo Loco rice. If you are a fan of this delicious rice and want to learn how to make it at home, you’re in the right place! In this blog post, we will reveal the secret to the perfect El Pollo Loco rice recipe.
What is El Pollo Loco Rice?
El Pollo Loco rice is a flavorful Mexican rice dish that is a popular side dish at the El Pollo Loco restaurant. It is made with long-grain rice, tomato sauce, chicken broth, and a blend of herbs and spices, making it a flavorful and aromatic rice dish.
Ingredients for El Pollo Loco Rice
To make El Pollo Loco rice, you will need the following ingredients:
- Long grain rice (uncooked)
- 1 tablespoon olive oil (divided)
- 1 medium yellow onion (roughly diced & divided)
- 2 cloves garlic (roughly diced)
- 15 oz fresh tomatoes (diced)
- 1 can green chilies (roughly diced)
- 15 oz pinto beans (drained and rinsed)
- 1 chicken broth
- 1 corn
- 2 teaspoon ground cumin
- 1 tablespoon paprika (smoked)
- ½ teaspoon oregano (dried)
- Salt & ground black pepper (to taste)
Step By Step Instructions To Make El Pollo Loco Rice
Step 1
To prepare the El Pollo Loco rice recipe, begin by toasting the rice in a hot, dry skillet until it turns golden in color.
Step 2
add oil and half of the onions, and briefly sauté the mixture.
Step 3
Transfer the rice and onion mixture into the greased inner pot of a rice cooker.
Step 4
Add oregano, chicken broth, half of the paprika, and green chilis, and thoroughly combine all ingredients.
Step 5
Cook the rice according to package directions, and set it aside once done.
Step 6
While waiting for the rice to cook, sauté corn in the remaining onions, garlic, and oil until it becomes translucent.
Step 7
Add the tomatoes and pinto beans, and sauté briefly until any liquid from the tomatoes has reduced to ¼ of its original content.
Step 8
Add the cumin and remaining paprika, and sauté the mixture briefly.
Step 9
Once the rice is cooked, transfer it to a bowl and add the sautéed mixed vegetables.
Step 10
Mix all the ingredients together until they are evenly incorporated.
Step 11
Season to taste with salt and pepper, and adjust the seasoning accordingly.
Step 12
Serve the El Pollo Loco rice with fresh cilantro and sour cream for a perfect finish.
Recipe Tips
Here are some tips to keep in mind while making El Pollo Loco rice:
- Toasting the rice before cooking it helps enhance the flavor and texture of the rice.
- Use long-grain rice for the best results, as it absorbs the flavors of the tomato sauce and spices better.
- If you don’t have a rice cooker, you can cook the rice on the stovetop by bringing the rice, chicken broth, and seasonings to a boil, then lower the heat to a simmer and cover the pot for about 20 minutes.
- You can add other vegetables such as bell peppers, zucchini, or carrots to the sautéed vegetable mixture for added flavor and nutrition.
- Adjust the amount of spice and seasoning to your preference. If you like it spicier, add more cumin or chili powder.
- Serve with a wedge of lime for added flavor and freshness.
- If you are making this dish for a large group, you can double or triple the recipe accordingly.
- Leftover El Pollo Loco rice can be used in burritos, tacos, or as a filling for stuffed bell peppers.
FAQs
Can I use brown rice instead of long-grain rice?
While you can use brown rice instead of long-grain rice, the texture and flavor will be different. Long-grain rice is preferred for El Pollo Loco rice because it has a lighter texture and absorbs the flavors of the tomato sauce and spices better.
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth instead of chicken broth to make this recipe vegetarian-friendly. However, keep in mind that the flavor of the rice will be different.
Can I make El Pollo Loco rice ahead of time?
Yes, you can make El Pollo Loco rice ahead of time and reheat it when ready to serve. Store the rice in an airtight container in the refrigerator for up to 3 days.
In conclusion
El Pollo Loco rice is a delicious and flavorful Mexican rice dish that is a popular side dish at the El Pollo Loco restaurant. However, with this recipe, you can now make it at home and enjoy its rich taste and aroma. The secret to the perfect El Pollo Loco rice recipe lies in toasting the rice before cooking it, using long-grain rice, and combining it with tomato sauce, chicken broth, and a blend of herbs and spices.
Additionally, you can customize the recipe by adding other vegetables or adjusting the amount of spice and seasoning to your preference. With these tips in mind, you can easily make this mouth-watering rice dish and impress your family and friends with your cooking skills.
More Amazing Recipes
- Benihana Fried Rice Recipe
- Subgum Fried Rice Recipe
- Tapioca Rice Pudding Recipe
- Pf Chang’s Fried Rice Recipe
- Pioneer Woman Chicken Rice Casserole
El Pollo Loco Rice Recipe
Ingredients
- Long grain rice (uncooked)
- 1 tablespoon olive oil (divided)
- 1 medium yellow onion (roughly diced & divided)
- 2 cloves garlic (roughly diced)
- 15 oz fresh tomatoes (diced)
- 1 can green chilies (roughly diced)
- 15 oz pinto beans (drained and rinsed)
- 1 chicken broth
- 1 corn
- 2 teaspoon ground cumin
- 1 tablespoon paprika (smoked)
- ½ teaspoon oregano (dried)
- Salt & ground black pepper (to taste)
Instructions
- To prepare the El Pollo Loco rice recipe, begin by toasting the rice in a hot, dry skillet until it turns golden in color.
- add oil and half of the onions, and briefly sauté the mixture.
- Transfer the rice and onion mixture into the greased inner pot of a rice cooker.
- Add oregano, chicken broth, half of the paprika, and green chilis, and thoroughly combine all ingredients.
- Cook the rice according to package directions, and set it aside once done.
- While waiting for the rice to cook, sauté corn in the remaining onions, garlic, and oil until it becomes translucent.
- Add the tomatoes and pinto beans, and sauté briefly until any liquid from the tomatoes has reduced to ¼ of its original content.
- Add the cumin and remaining paprika, and sauté the mixture briefly.
- Once the rice is cooked, transfer it to a bowl and add the sautéed mixed vegetables.
- Mix all the ingredients together until they are evenly incorporated.
- Season to taste with salt and pepper, and adjust the seasoning accordingly.
- Serve the El Pollo Loco rice with fresh cilantro and sour cream for a perfect finish.
Notes
- Toasting the rice before cooking it helps enhance the flavor and texture of the rice.
- Use long-grain rice for the best results, as it absorbs the flavors of the tomato sauce and spices better.
- If you don’t have a rice cooker, you can cook the rice on the stovetop by bringing the rice, chicken broth, and seasonings to a boil, then lower the heat to a simmer and cover the pot for about 20 minutes.
- You can add other vegetables such as bell peppers, zucchini, or carrots to the sautéed vegetable mixture for added flavor and nutrition.
- Adjust the amount of spice and seasoning to your preference. If you like it spicier, add more cumin or chili powder.
- Serve with a wedge of lime for added flavor and freshness.
- If you are making this dish for a large group, you can double or triple the recipe accordingly.
- Leftover El Pollo Loco rice can be used in burritos, tacos, or as a filling for stuffed bell peppers.
