1containerrefrigerated white Mexican Queso(I used Gordos Cheese Dip)
Pour Lawrys Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees).
While the chicken is grilling prepare the rice.
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern/Taco seasoning.
Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Heat cheese dip according to package directions set aside.
To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.
If you don't have access to a grill or the weather isn't right to fire up the grill, you can cook the chicken inside. Pan sear the chicken breasts in a skillet for 3 or 4 minutes per side. Place chicken on a baking sheet and bake at 425ºF for an additional 10 minutes. I use Gordo's or Pancho's White Queso dip. I find it in the refrigerated cheese section at the store.