El Pollo Loco Rice Recipe
Mexican cuisine is known for its rich and bold flavors, and rice is an essential part of many Mexican dishes.
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.
Nutrition
Calories: 220kcal