Copycat Pollo Loco Ranchero Burrito

Copycat Pollo Loco Ranchero Burrito


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Cheesy and full of spicy flavors, this burrito recipe will have you ditching the drive-thru and making this classic dish in your very own kitchen! Feel free to make them as spicy or mild as you like.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

12 servings


  • 2 T. butter
  • ½ C. chopped green onion
  • ¼ C. yellow bell pepper
  • ¼ C. red bell pepper
  • 1 clove garlic, minced
  • 7 C. cooked chicken meat, shredded
  • 1 T. chili powder
  • 2 ½ C. chicken broth, divided
  • 1 (16 oz.) jar picante sauce, divided
  • 1 C. uncooked long grain rice
  • ½ black olives, sliced
  • 3 C. Cheddar cheese shredded, divided
  • 12 flour tortillas
  • lettuce

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To make chicken, in a large skillet over medium heat, melt butter and sauté green onion, bell pepper, and garlic until soft. Stir in chicken, chili powder, 1/4 C. broth, and 3/4 C. picante sauce. Heat through, then set aside. To make rice, in a large saucepan, bring rice and remaining 2 1/4 C. broth to a boil. Reduce heat, cover pan, and simmer for 20 minutes. Stir in remaining 1 1/4 C. picante sauce, cover and simmer for another 5 to 10 minutes until rice is tender. Meanwhile, preheat oven to 375°F. To assemble burritos, spoon on chicken mixture, rice, olives, and cheese. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining C. of cheese on top. Bake at 375°F for 10 to 15 minutes until heated through. Open burritos and top with lettuce. Serve.

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