As the weather gets warmer, I am always looking for ways to make cooking a little bit easier so that I can spend more time outside soaking up the sun. I have a few recipes for chicken and rice bakes because I absolutely love making them. They’re packed with veggies (but you would never know it) and have a super comforting taste and texture. I already have a buffalo and a barbecue version which we make a lot, but I wanted to make another version for the summer. This Elote chicken and rice bake is going to be a staple for us all season long. It’s creamy, cheesy, and big on flavor.
If you love Mexican street corn then this might be your perfect meal. It’s lower in carbs because the rice is mixed with cauliflower rice, high in protein because of the chicken and some Greek yogurt, and is super easy to mix up, bake, and enjoy. This is also a great recipe for meal prep because it makes 6 servings which you can keep in the fridge to enjoy for lunch or dinner over a few days. Hope you love it as much as we did!
Making Elote Chicken Rice Bake
Making this bake is super easy, especially if you cook your chicken ahead of time. First things first, make sure your chicken is cooked and cut into bite-size pieces. You’ll combine the chicken with corn, chopped jalapeño, chopped red onion, uncooked instant rice, frozen cauliflower rice, shredded cheese and some seasoning and mix it together. In another bowl, combine all of the sauce ingredients, which are a mixture of Greek yogurt, light mayo, light sour cream, chicken broth, fresh lime juice + zest, a little bit of agave, and some seasoning.
Coat your chicken and rice mixture with the sauce and mix until uniform. Pour it in a greased 9 x 9 baking dish and bake at 350 for 30 to 40 minutes, until set and the edges are slightly brown.
I finish this off with some chopped red onion, chopped fresh cilantro, and some crumbled queso fresco or Cotija cheese. Finish with a squeeze of lime and enjoy! Store any leftovers in an airtight container in the fridge and enjoy for up to four days, reheating in the microwave for about a minute.
Elote Chicken & Rice Bake
Equipment
- Mixing Bowls
- 9×9 Baking Dish
Ingredients
- 1 can sweet corn
- 1/4 red onion diced
- 2 tbsp chopped pickled jalapeño
- 2 tbsp chopped cilantro cut up some some extra for topping
- 1 cup fat free shredded mozzarella
- 2 cups cooked chicken breast diced
- 1/2 cup instant rice uncooked
- 3 cup cauliflower rice frozen
- 1/2 cup queso fresco for topping
- 1/4 c light sour cream
- 1/4 c plain nonfat greek yogurt
- 1/4 c light Mayo
- 1/4 c low sodium chicken broth
- 1 Tsp agave
- 1/2 Tsp chipotle chili pepper
- 1/4 Tsp cumin
- 1/2 Tsp smoked paprika
- 1/2 Tsp salt omit if using regular chicken broth
- Juice and zest of 1/2 lime
Instructions
- Preheat oven to 350º F.
- Combine chicken, cauliflower rice (still frozen), chopped onion, cilantro, shredded cheese, corn, and instant rice in a large bowl.
- In a smaller bowl, whisk together all sauce ingredients. Pour over chicken mixture and toss to fully coat.
- Pour mixture into a 9×9″ baking dish and bake for 30-40 minutes, until the edges are browned.
- Finish it off with crumbled queso fresco, extra chopped red onions, chopped cilantro, and a squeeze of fresh lime.
- Store any leftovers in an airtight container in the fridge for up to 4 days and reheat in the microwave for ~1 minute. Enjoy!
