This El Pollo Loco Rice Recipe is a delicious, homemade version of the popular Mexican rice served at El Pollo Loco. This recipe combines warm spices with sautéed vegetables and tender rice for a filling side dish that will fit nearly any meal.
In this recipe, I’ll walk you through the steps to make this rice, including toasting the rice, layering spices, and stirring in the fresh vegetables that will help achieve that signature restaurant-style flavor. This recipe is simple to make, filling, and great for weeknight meals!
Why You Will Love This El Pollo Loco Rice?
You will enjoy this El Pollo Loco Rice because it is savory, slightly smoky, and absolutely bursting with warm, comforting flavors. Toasting the rice brings out a deep nuttiness, and the sautéed onion, garlic, tomatoes, and corn adds a rich, balanced flavor. The spices give a little heat and aroma, which makes each bite flavorful, fresh, and totally satisfying like at the restaurant.
Ingredients Required for El Pollo Loco Rice Recipe
Gather all the following ingredients, before you start making this El Pollo Loco Rice
Rice Base
- 1 cup long-grain rice
- 1 tablespoon oil
- ½ onion, finely chopped
- 1 teaspoon oregano
- 1 ½ cups chicken broth
- ½ teaspoon paprika
- 2 tablespoons diced green chiles
Vegetable Sauté
- 1 tablespoon oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ½ cup corn
- 1 medium tomato, diced
- ½ teaspoon paprika
- ½ teaspoon cumin
Finishing
- Salt and pepper, to taste
- Sour cream, fresh cilantro, or parsley for serving
Kitchen Utensils Required
- Skillet
- Rice cooker (or pot with lid)
- Mixing bowl
- Spatula
Preparation & Cooking Time
Preparation time: 10 minutes
Cooking time: 25 to 30 minutes
Copycat El Pollo Loco Rice Recipe
Just follow this simple step by step guideline to make your homemade version of El Pollo Loco Rice in a delicious way.
1. Place a dry skillet over medium heat and toast the rice until golden and fragrant.
2. Add the oil and half of the chopped onion and sauté until the onion softens.
3. Then place the rice mixture in your greased inner pot of your rice cooker.
4. Then add the oregano, chicken broth, the other half of the paprika, and diced green chiles. Mix well.
5. Cook the rice per rice cooker instructions.
6. Meanwhile, in a skillet, with the remaining oil, sauté the other half of the onion with corn and garlic until the onions are translucent.
7. Then add diced tomatoes, and cook until the liquid reduces to about one quarter.
8. Add the cumin and other half of the paprika and stir to bloom the spices.
9. When rice is done, put in a large bowl. Add your sautéed veggies, and mix to combine.
10. Add salt and pepper to taste, and serve warm with sour cream, or cilantro or parsley, if you choose.
Delicious Ways to Customize and Serve This El Pollo Loco Rice
Here are some Variations and Customizations ideas you can try to enjoy this El Pollo Loco Rice deliciously
1. With Grilled Chicken
We often pair this rice with simple grilled chicken seasoned with lime, paprika, and garlic. The smoky flavors balance beautifully with the warm spices in the rice.
2. Stuffed in Burritos
One of our favorite quick meals is rolling the rice into big burritos with beans, cheese, sour cream, and sautéed peppers. It turns into a full, hearty meal.
3. As a Taco Filling
We’ve used this rice as a base layer inside tacos, especially with spicy shredded chicken or beef. It adds body, texture, and just the right amount of seasoning.
4. Alongside Carne Asada
The rice naturally complements grilled steak. The savory juices from sliced carne asada soak into the grains and make every bite extra flavorful.
5. Topped With Fried Eggs
For a fast lunch, we love spooning the rice into a bowl and topping it with two crispy-edged fried eggs. The yolk makes the whole dish even richer.
6. With Grilled Shrimp or Fish
Seafood pairs surprisingly well. A squeeze of lime over grilled shrimp takes the rice from simple to restaurant-worthy.
7. As a Base for Rice Bowls
We often build bowls with lettuce, avocado, black beans, salsa, and a protein. The rice adds warmth and ties everything together.
8. Mixed Into Stuffed Peppers
Try mixing the rice with ground beef or turkey, stuffing it into bell peppers, and baking. It’s one of our favorite comfort-style twists.
9. With Spicy Chicken Recipes
If you’re looking for a creative pairing, this rice goes incredibly well with crispy, spicy dishes like the Cheesecake Factory Korean Fried Chicken Recipe. The heat and crunch contrast perfectly with the warm, seasoned grains.
My Personal Experience and Some Tips on This El Pollo Loco Rice Recipe
1. Toast those grains of fluffy goodness slowly. It will make the rice have that nutty aroma that is so appealing and subtly enhance the flavor.
2. Don’t rush the onions. Let them wilt down. It adds a lovely sweet note that tastes so nice with the rice.
3. If possible, use fresh garlic. It adds a more pronounced, richer flavor to the rice.
4. Mix the rice with the broth thoroughly before cooking. It ensures that every grain gets that amazing flavor.
5. Cook the tomatoes for a bit longer until the juice reduces and thickens up. This will help the rice stay fluffy.
6. Taste the corn before tossing it in. Sweet corn is really nice and makes the rice exponentially better.
7. Add the spices to the hot pan after you’re finished cooking. It’ll help the aromas of the spices bloom from being warmed in the pot.
8. Let the rice rest for a few minutes after cooking to wind down and ensure it doesn’t become mushy and clump together.
9. Don’t go ham in the pan when mixing the vegetables and rice. Cooked rice can be fragile, it might break quickly.
10. Add a little salt at a time (this is the hardest one). It’s always easier to add more schlep than it is to take away that schlep!
How to Store and Reheat Leftover El Pollo Loco Rice Properly?
If you have any leftover (hopefully you don’t have) you can process them properly as follows,
You are going to store the rice in an airtight container in the refrigerator for up to three days. To reheat, warm the rice in a skillet, with a splash of broth (or water) to rehydrate the rice. You could also do a quick microwave warm-up. Just don’t mix the rice too much while reheating or it could break the grains.
FAQs on this El Pollo Loco Rice Recipe
When you give this El Pollo Loco Rice Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What kind of rice does El Pollo Loco have?
From what I’ve seen, El Pollo Loco uses long-grain white rice. It cooks up fluffy, doesn’t clump, and absorbs the seasoning really well, which is why it works perfectly for this style of Mexican rice.
2. What does El Pollo Loco put on their chicken?
Their chicken is seasoned with a mix of citrus, garlic, spices, and a light smoky flavor. It’s cooked over open flame, which gives it that famous grilled taste. When you pair it with this rice, the flavors match beautifully.
3. What is Pollo Loco made of?
“Pollo Loco” refers to their marinated flame-grilled chicken. It’s made with fresh chicken, citrus marinade, garlic, herbs, and spices. The rice is meant to be a simple but flavorful side that complements those bold flavors.
4. Can I make this rice without a rice cooker?
Yes, absolutely. I’ve made it on the stovetop many times. Just simmer the rice on low heat with the lid on and don’t open it until the liquid is fully absorbed.
5. Why do we toast the rice first?
Toasting the rice gives it a nutty flavor and helps the grains stay separate. In my experience, this one small step makes the whole dish taste more like the restaurant version.
6. Can I make the rice spicier?
Definitely. Add more green chiles or a pinch of cayenne. I’ve even stirred in a bit of chipotle for a smoky kick.
7. Why do we cook the tomatoes until the liquid reduces?
This keeps the rice from turning mushy. When the tomato liquid thickens, the rice gets flavor without becoming soggy.
8. What can I use instead of chicken broth?
Vegetable broth works just fine. I’ve also made it with water in a pinch – just add a little more salt to boost the flavor.
9. What toppings go best with this rice?
My go-tos are sour cream, cilantro, and sometimes a squeeze of lime. They brighten the flavors and make the rice feel fresher.
10. How do I keep the rice from sticking or clumping?
Toast it well, don’t skip the oil, and let it rest after cooking. When I give it a few minutes to relax before mixing in the veggies, the texture always turns out better.
El Pollo Loco Rice Recipe
Ingredients
Equipment
Method
- Place a dry skillet over medium heat and toast the rice until golden and fragrant.
- Add the oil and half of the chopped onion and sauté until the onion softens.
- Then place the rice mixture in your greased inner pot of your rice cooker.
- Then add the oregano, chicken broth, the other half of the paprika, and diced green chiles. Mix well.
- Cook the rice per rice cooker instructions.
- Meanwhile, in a skillet, with the remaining oil, sauté the other half of the onion with corn and garlic until the onions are translucent.
- Then add diced tomatoes, and cook until the liquid reduces to about one quarter.
- Add the cumin and other half of the paprika and stir to bloom the spices.
- When rice is done, put in a large bowl. Add your sautéed veggies, and mix to combine.
- Add salt and pepper to taste, and serve warm with sour cream, or cilantro or parsley, if you choose.
Video
Notes
This El Pollo Loco Rice Recipe gives you a vibrant, flavorful side dish that pairs effortlessly with grilled chicken, tacos, and almost any Mexican-inspired meal. The toasted rice, layered spices, and fresh vegetables create a homemade version that feels every bit as satisfying as the restaurant original. Try it the next time you want a bold, comforting side, and feel free to share your results-I’d love to see what you create in your kitchen!
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.
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Delicious
Thanks William