Everything but the Elote Chicken & Rice

Let me start by saying Everything but the Elote Chicken & Rice is the ultimate weeknight dinner: it’s easy, it’s delicious, and it’s HEALTHY! ​

The chicken is tossed with a gently toasted rice pilaf, and then sour cream, beans, and salsa are mixed in, and the whole thing is covered in cheese. I know it sounds absurd that this is healthy, I questioned it myself, but it actually is! The rice pilaf is a flavorful blend of basmati rice, red bell peppers, onions, and jalapenos; all sauteed in butter, cooked in chicken broth, and then seasoned with, you guessed it, Everything but the Elote seasoning and your choice of taco seasoning.

This recipe yields 8 LARGE servings and one of those servings is only 9 points on the Weight Watcher Blue plan.​ It’s like an inside out burrito, or a “Taco Tuesday” alternate if you will. I have to give my sister Stephanie credit for this one. She is a die-hard Trader Joe’s shopper and introduced me to their Everything but the Elote seasoning-which really makes this recipe, and I’ve been sprinkling it on everything since I bought it (kidding...kind of). She insisted that I give this recipe a shot and now that I’ve made it, I can understand her enthusiasm.

How to Make Everything but the Elote Chicken & Rice

{printable version with measurements below}

Jump to Recipe

• Bring chicken breasts to a boil over high heat and then reduce heat and cover. Cook time will vary based on the size/thickness of the chicken breast but give yourself approximately 30 minutes for this step. The sides of the chicken will no longer be pink and you need the chicken to reach an internal temperature of 165°F.
• As chicken is boiling, finely chop white onion, red bell pepper, and jalapenos.

• In a large saucepan, saute chopped onion and peppers in butter until softened.
• Add rice to the saucepan pan and toss so that it is coated in butter. Saute until rice turns a golden color.

• When rice has reached a golden color, add in chicken broth, cover, and cook until liquid is absorbed.

• As rice is cooking, shred the chicken and set aside.
• When the rice is ready, liberally season the rice, onion, and pepper mixture with Everything but the Elote seasoning and taco seasoning.

• In an oven safe 9x13 dish or dutch oven, combine the shredded chicken with the rice mixture, and add in the beans, sour cream, and salsa. Stir ingredients together until well incorporated and creamy.
• Place sliced pepper jack cheese on top of the mixture and sprinkle the shredded Monterrey jack cheese so it’s evenly distributed across the whole mixture.
• Put under the broiler for 3 minutes or until the cheese on top is slightly golden brown
• Serve warm

Tips:

If you’re pressed for time you can make this recipe with rotisserie chicken (the recipe calls for boiled, shredded chicken breast but I’ve substituted with rotisserie chicken and it was just as good).

If you opt to cook the chicken, get it boiling and prep your rice mixture while it cooks. The chicken needs to be cooked to an internal temperature of 165°F. Once it’s cooked, shred the chicken (it’s easier to shred when it’s still hot).

Make sure you saute the bell peppers, jalapenos, and onions in butter until softened, and then add in your rice. The rice should be coated in butter and turn a golden color when it’s toasted. Toasting the rice with the peppers and onions first will really enhance and lock in extra flavor. At that point, you can add the chicken broth and cook the rice mixture.

Looking for some other delicious recipes? Check these out!

click photos to link to recipe!

• 

• 

• 

• 

• 

• 

Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins,or my favorite pumpkin roll delight!

*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.