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El Pollo Loco Chicken/Rice Bowl

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“I'm crazier about black beans than pintos so I think I'd change that out. And the Serrano chile, I think I'd sub a jalapeno for that. Oh, to the rice...I'd add a handful of sauted onions, too. What I'm saying, make it your own. The prep time includes the marinade time.”
24hrs 30mins

Ingredients Nutrition


  1. For the Spanish rice:
  2. In a saucepan, combine all ingredients. Bring to boil; reduce heat. Cover and simmer 25 minute or until rice is tender. Garnish with green onions.
  3. For the chicken:
  4. Combine oil, butter, onion powder, garlic powder, food coloring, cumin and lemon juice in large shallow pan. Add chicken halves (or boneless chicken breasts), turning to coat well. Cover and marinate overnight. Remove chicken from marinade and season with salt and pepper. Cook on grill over medium coals until browned on both sides and meat is done, browning and basting frequently, about 25 minutes. Cut into pieces.
  5. For the pinto beans:
  6. Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
  7. Assembly:
  8. Place some rice and beans in the bottom of the bowl, followed by several strips of the chicken. Top with a helping of cheddar cheese, tomatoes, onions and cilantro sprigs.

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