Mexican style rice is so popular why not spin it into a full on meal? By using the whole grain rice this Mexican Brown Rice Bake is much more nutritious making it a fabulous gluten free choice the family will gobble up.
Cheesy casseroles are right up my alley.
They are usually tasty, filling and so useful as leftovers because they reheat so well.
This particular casserole is inspired by Mexican style rice, spinning the side into a spicy, zesty family friendly dinner. It is ready for you to customize with toppings like fresh avocado, sour cream or chopped cilantro.
MEXICAN BROWN RICE BAKE
My mom was a real housewife, but not like one from the OC, that’s for sure. 😉
She got up before everyone, packed school lunches consisting of sandwiches on homemade bread, fresh baked cookies, and fruit from our trees. Then it was onto hot breakfasts for us four kids, followed by cleaning and organizing our massive home, and picking veggies from our garden to go with dinner.
I feel like it’s a life I would love for myself. Minus the four kids, of course. Louis the cat works for us. 😉
This tastes fabulous with some creamy fresh avocado or a dollop of sour cream.
I hope you make it with love and share it with the ones you cherish. 🙂
This casserole heats up well the next day. It’s not sloppy or messy so toting it around in your lunch bag is pretty easy.
I like to spin the leftovers into a new meal and use them as a burrito filler!
HOW TO MAKE BROWN RICE:
I have two tried and true methods to cooking perfect brown rice.
WATCH HOW TO MAKE THIS RECIPE!
MORE HEALTHY GLUTEN FREE CHICKEN RECIPES:
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- Heat oven to 350 and grease a 9x9 baking dish
- In a mixing bowl, stir together the shredded chicken and enchilada sauce. Mix in the rice and beans and stir until it's all combined
- Transfer the mixture to the prepared 9x9 dish and top with the shredded cheese, diced peppers and chili flakes
- Bake for 25-30 minutes, then broil for 2-3 to get a bit of crispiness to the layer of cheese