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!