The new Mexican Rice that Costa Mesa, Calif.-based El Pollo Loco will roll this fall is the culmination of three years of work. Because the Spanish rice it replaces is already the top-selling side dish, “we had to be very careful that the new rice would exceed guest expectations,” says Jon Miller, director of research and development for the 400-unit quick-service chain.

Right now, El Pollo Loco's Spanish Rice is made with cumin, tomato and garlic. A more authentic Mexican rice would have more prominent tomato and chicken flavors. Tapping into recipes from central and northern Mexico, Miller has dialed up those flavors and dialed down the cumin.

In addition, because Mexican rice will often include peas, corn or carrots, El Pollo Loco's version will have carrots in it.

Guests have given the thumbs-up in taste tests. El Pollo Loco's operations staff is also pleased. “The new rice is actually simpler to prepare than the former one,” says Miller. Rice is prepared in rice cookers at the unit level, and a seasoning packet is mixed in at the beginning of the cooking cycle.

MORE: Quick-service restaurant chains search for menu items that appeal to ethnic palates and mass markets alike.