Mexican style rice is so popular why not spin it into a full 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 Mexican rice 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 brown rice and beans, spinning the side dish 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.
Easy brown rice on a stove – Stovetop Method for Brown Rice
Brown rice for meal prep – Instant Pot Method for Brown Rice
WATCH HOW TO MAKE THIS RECIPE!
MORE GLUTEN FREE CHICKEN RECIPES:
Originally posted March 18, 2015. Updated February 5, 2020.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Heat oven to 350 and grease a 9×9 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 9×9 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