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    Home » Entree

    Everything but the Elote Chicken & Rice

    February 4, 2021 | Jump to Recipe | Print Recipe

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    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.

    Everything but the Elote Chicken & Rice

    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

    Ingredients prepped and laid out to make Everything but the Elote Chicken & Rice
    • 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.
    diced red peppers, onion, jalapenos in a le creuset braiser pan ready to saute with butter to make Everything but the Elote Chicken & Rice
    • 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.
    up close picture of toasted rice pilaf with red pepper jalapeno and onion before water is added to make the Everything but the Elote Chicken & Rice
    • When rice has reached a golden color, add in chicken broth, cover, and cook until liquid is absorbed.
    up close rice pilaf with red pepper, onion, and jalapeno and chicken stock ready to cook for Everything but the Elote Chicken & Rice
    • 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.
    Everything but the Elote Chicken & Rice progress picture with finished rice before shredded chicken is stirred in.
    • 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
    Everything but the Elote Chicken & Rice

    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!

    • Maine Lobster Rolls
    • New England Style Rolls
    Did you make this recipe? I wanna see!
    TAG @BINGEWORTHYBITES ON INSTAGRAM AND HASHTAG IT! #BINGEWORTHYBITES

    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.

    Everything but the Elote Chicken & Rice

    Callie
    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!
    4.73 from 11 votes
    Print Pin Save Saved! Email
    Prep Time 25 mins
    Cook Time 35 mins
    Total Time 1 hr
    Course dinner, Main Course
    Servings 8 servings

    Ingredients
      

    • 1 tablespoon butter
    • ½ large white onion, diced
    • ½ large red bell pepper, diced
    • 1-2 large jalapenos, diced
    • 2 cups basmati rice
    • 4 cups chicken broth
    • 2 lbs boneless, skinless chicken breast *OR store bought rotisserie chicken
    • taco seasoning, to taste
    • Everything but the Elote seasoning, to taste (I used Trader Joe’s)
    • ½ cup sour cream
    • 15 oz canned black beans, rinsed and drained
    • ¾ cup green tomatillo salsa (¾ cup is about ½ a jar)
    • ½ cup monterey jack cheese, shredded
    • ½ cup pepper jack cheese, shredded

    Instructions
     

    • 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 degrees.
    • As chicken is boiling, finely chop white onion, red bell pepper, and jalapenos.
    • In a saucepan, saute chopped onion and peppers in butter until softened.
    • Add rice to the sauce 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 shredded 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- EAT & ENJOY!

    Nutrition

    Serving: 1serving
    Keyword cheese, chicken and rice, everything but the elote, healthy breakfast, taco seasoning, trader joes, weeknight dinner, weight watcher recipes, ww friendly
    DID YOU MAKE THIS RECIPE?I wanna see! Tag @bingeworthybites on Instagram!
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    meet callie

    Hi, I’m Callie. Welcome to Binge Worthy Bites! Since my passions are food, photography, and bringing people together with delicious shared meals, Binge Worthy Bites came to life as a creative hub to share my favorite pictures + dishes with the world. What you’ll find here is a collection of recipes and tips that are sure to make your life a whole lot tastier. My site is dedicated to bringing you binge-worthy recipes that anyone can make, my hope is that each time you leave you’ll feel inspired to create. read more!

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