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El Pollo Loco Spanish Rice Fat-Free

By Todd Wilbur


Score: 3.50. Votes: 2
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Here's a hack for a dish served with your chicken from El Pollo Loco. We cut the fat in this version, but still get Spanish rice that still has all of the flavor of the original side. Be sure to use converted rice, and not the instant stuff. 

Nutrition Facts
Serving size–3/4 cup
Total servings–4
Calories per serving–187 (Original–155)
Fat per serving–0g (Original–4g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 1 1/2 cups water
  • 1 cup converted rice (not instant)
  • 1 cup tomato sauce
  • 1 1/2 tablespoons finely minced onion
  • 2 teaspoons finely minced green bell pepper
  • 2 teaspoons finely minced red bell pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • Do This
    • Restaurant/Brand
      El Pollo Loco
    • Instructions

      1. Combine all the ingredients in a medium saucepan over high heat.

      2. Bring the mixture to a boil, then reduce the heat and simmer the rice for 20 to 25 minutes, or until the rice is tender.

      Serves 4.

Reviews
Average rating:

Score: 3.50. Votes: 2
Rating of votes (2)
5
 
 
1 customers
4
 
 
0 customers
3
 
 
0 customers
2
 
 
1 customers
1
 
 
0 customers
 
Sadie
Aug 20, 2015, 21:00

For dinner tonight

Former Employee
Feb 26, 2013, 22:00

El Pollo Loco uses fresh minced serrano peppers (about 1/2 tbsp would do for a recipe this size) that has been sauteed gently in a tsp of cooking oil, then everything else is added to the pan and simmered til done and rice is fluffy. It's just not right without the little kick the serranos lend. Same thing with their pinto beans. Yum yum!!

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