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
This Mexican Brown Rice Bake is my homage to home cooking. I made the refried beans and the enchilada sauce from scratch, like a true home cook, which was my culture growing up.
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:
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there. 🙂
Originally posted March 18, 2015. Updated February 5, 2020.
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- 2 cooked chicken breasts shredded
- 1 cup dry brown rice
- 1 cup refried beans
- 3/4 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 pepper diced
- 2 tsp chili flakes optional
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Cook brown rice –> I use this stove top method or this one for your Instant Pot
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Heat oven to 350 and grease a 9×9 baking dish
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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
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Transfer the mixture to the prepared 9×9 dish and top with the shredded cheese, diced peppers and chili flakes
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Bake for 25-30 minutes, then broil for 2-3 to get a bit of crispiness to the layer of cheese
Olivia - Primavera Kitchen
This brown rice dish looks divine. Pinning it for later 😉
Sharon
Thanks so much Olivia! Love the pin love. 🙂
karen
Haven’t ever been to Mexico either; but LOVE their food. I think it would be the trip where I would actually gain weight, rather than lose. 😉 Love how easy this dish is, and plus…all that protein! & cheeseeeee!
Sharon
Cannot forget cheese. Have I mentioned I like cheese? Say cheese!
Heather Mc
Karen – I hope you have since been to Mexico. It is a wonderful country with warm and friendly people and great food!
Teresa
This looks delicious! I spent the better part of a year travelling around Mexico and it’s well worth a longer visit. All the states have different food traditions and there is so much history and art in the cities there.
Sharon
Wow! What an adventure that must have been. It does look beautiful and some of the nicest people I’ve met are from Mexico. One day …
Mary
This recipe looks amazing. Does it work the same with white rice?
Sharon
I haven’t tried it using the white, but I would assume so. Cook the rice separately and it should turn out the same. 🙂
Nyssa
Have made this a dozen times! Super easy to make and it’s delicious.
Sharon
Hey thanks Nyssa! It’s a favourite around here too! 🙂
Maura Weins
Can you make this and freeze for later?
Sharon
You know, I haven’t tried it but I’m pretty sure it would be fine frozen. Let me know if you try it.
Karen
Hi Sharon. Is 1/4 cup chilli powder supposed to be 1/4 tsp? Also the 3 tbsp cumin in refried beans right?
Sharon
The amounts are correct for these recipes as written. Thanks!
Jeanine
What is the oven supposed to be preheated to?
Sharon
I believe the recipe says 350.
Kristine
Around how many cups of chicken?
Sharon
Maybe about 4?
RobynT
I have been to Tijuana once also, had a drink at the original “Caesar’s Palace” hotel where they invented Caesar salad. Love the sound of this recipe, pinning for my son’s family who are all gluten intolerant. Thank you 🙂
Sharon
Thanks Robyn! Sounds like Tijuana was a bit more fun for you than me. We just crossed the border then came back. No time for drinks. 😉 I hope your son and family enjoy the recipe! We love it. 🙂
Amanda OBrien
Can you use long grain rice or is this instant?
Should i cook the long grain rice first?
Sharon
I used brown rice, but any kind of cooked rice should work. One cup of dry rice, cooked. Enjoy!
Judi
This was amazing. I didn’t have green pepper so I used scallions and instead of brown rice is used Jasmine rice. Thanks for sharing it will certainly be a staple in our home
Sharon
Thank you Judi! So happy that you enjoyed it. 🙂 I love finding those ‘staple’ dishes. Have a great week!
Sarah Elizabeth
This dish is delicious and easy to make I’m in Love!
Sharon
I love that YOU are in love. 😉 Have a great weekend Sarah!
Michelle
This is the second time making this, the first time I did not have any re-fried beans because someone (boyfriend) ate them so I used black beans. This time around I have the beans but I am using ground beef instead of chicken. Both times I used white rice instead of brown, a can of green chilies instead of green peppers, and added a can of drained corn. The first time was really good but did not hold together very well, I am hoping this time it will hold together since I am using the re-fried. I like recipes like this because you can play around with it and it still turns out great. 🙂
Sharon
Me too! You should think about blogging. 🙂
Sarah
I am made this tonight. I used ground turkey and cooked it with cumin seed, cyenne pepper, salt, pepper, onion and garlic, then put pepper jack cheese blend on top.. I am very happy how this has turned out!
Me!!
How exactly do u cook the chicken?? Grill it?
Sharon
You can use any cooked chicken. I use this marinade and cook in the oven at 375 for 40 minutes. You could totally grill it in much less time. I like to make extras when I cook up chicken, then I have it in the fridge for meals such as this one. 🙂
sue
can you omit the chicken and make it vegetarian
Sharon
Absolutely! That is actually a great idea for meatless Monday today. 🙂
Sue
Covered or uncovered? Well, mine is covered and in the oven now. I added diced jalapeño and fresh cilantro. Oh and only 1/2 cup of cheese, it’s my downfall so I use it sparingly. Can’t wait to try this tasty little number!
Sharon
I don’t cover mine, but I can’t see how it would hurt. I hope it turned out and you loved your meal Sue!
Sue
No kidding the best ever! Soooo delicious. Thank you!
Ps it came out fine by covering it.
Sharon
Great news! So adding jalapenos next time I make this, by the way! 🙂
Akwana
What kind of cheese do you use?
Sharon
I use an organic marble cheese. Anything that’s melts good will work in this recipe. Thanks!
Todd the chef
This was a very easy and tasty recipe to make. I used black beans, which gave the bake a very robust flavor and texture. I like the possibilities of variations that can be done with the existing recipe. Thanks for sharing!
Sharon
Thanks Todd! It is definitely a recipe open to lots of variations. Have a great week!
Shannon
Great recipe! This is one of the only dishes I can fix that will feed my whole family agreeable..that includes a 10 month old and 3 year old and a husband ? I left out the chili flakes for the kids..then made a soup from the leftovers..just added corn tortilla strips that I cut up and some more enchilada sauce a water and boiled it up..dinner again! Thank you!
Sharon
Thanks so much Shannon! I love when the kiddos are happy – it’s the true test of recipe success. 😉 Happy holidays to you and the family!
Shannon
Has anyone ever tried this with ground beef?
Sharon
I haven’t but I’m sure it would be delish! Let us know if you try it. 🙂
Lexie
I have a question, on the recipe for the Mexican Brown rice bake, it says 3/4 cup dried brown rice…. Do you cook the rice before hand or do you just throw it in the ingredients uncooked? Sorry for asking a dumb question. Thanks for your reply.
Lexie
Never mind, I completely missed the instructions #1. Duh!!!
Sharon
No worries! I always cook extra rice when I make a batch. It will last in the fridge for up to a week. Then you have it on hand to throw into other meals. 🙂
DC
You saved two halves of a rotisserie chicken breast from being thrown out, in two days. Strangely, when I saw your recipe, my thoughts leapt, thinking how I could make this simple and easy recipe with those two and some of my favorite ingredients. I really dislike cooking because it takes up too much of my time and it is just too much. But then there it was looming out at me, as if saying – you can do this. I had the perfect amount of T.J.’s left over bottled enchilada sauce and the perfect amount of previously shredded Tilamook mild cheddar. I used T.J.’s refried black beans butI didn’t want to waste the rest of the beans. To the beans I mixed in a little EVOO and Garlic salt then added to the mix of rice sauce and chicken. With the left over beans in the can I did the same with the oil and garlic salt and a piece of chili powder, then spread them on the bottom of the baking dish. I layered the mixture over the beans and then did an all over sprinkle with garlic salt. Next. I layered the pickled Jalapeño rings, a thick covering of the cheese and then the red pepper seeds. Absolutely satisfying and delicious and what a great way to use leftover but somewhat tasteless chicken breast. This s a repeat recipe and might also try it with Ground Beef. P.S. I never write comments but for some strange reason I just did…
Sharon
Thanks for the great comment, DC! And I love the idea of doing this with beef. Thanks again and enjoy the rest of your week. 🙂
Laverne
Lovely recipe-hubby loved it.
Thanks.
Sharon
That’s the best endorsement, Laverne! I love happy hubbies. 😉 Thanks so much.
Cristal
Needed to go food shopping but I was able to make this with what we had – just needed to do a salsa concoction instead of enchilada sauce. So fast and easy and it was a hit with everyone. Will definitely make again!
Sharon
Awesome! Sp glad that everyone enjoyed. 🙂 Thanks so much Cristal.
pam
Can you freeze this meal?
Sharon
I haven’t personally, but I’m sure it should be fine for the freezer. Thanks Pam!
Barbara
I’m gonna try this recipe this week, with an avocado sauce on it 🙂
Sharon
Sounds delicious! Creamy avocado would be a great pair with this recipe. Yum! Hope you enjoy. 🙂
Kristina
I was just wondering if the enhalada sauce makes it spicy? Is there an alternative sauce if so?
Sharon
The sauce definitely has chili powder spice but not a fiery heat. Maybe just crushed tomatoes would work for a milder taste?
Jenn
How do you portion this out for the 21 day fix?
Sharon
Hey Jenn! I’m not sure, sorry. The nutrition stats are linked though, if that helps. 🙂 Have a great week!
Miss Food Fairy
Sharon this looks delicious! I’m always looking for new ways to make brown rice tasty 🙂 Hubby eats a lot of brown rice when he’s working out but for me it can be a bit boring. Pinning this for later. PS I also love a lot of cheese 😉
Sharon
Very nice to meet another cheese lover! And lucky you with a brown rice loving hubby … mine despises it! haha Hope you enjoy this one!
Dee Lattanzio
Made it for dinner. Very tasty. I made everything from scratch as suggested. I think next time I would layer it with rice, beans, chicken and enchilada. Each ingredient was so tasty I would prefer tasting them rather than mixing all together. I would cover it part time as one person suggested so it is more moist.
Sharon
I like the layered idea! Even less time to assemble it. 🙂 Thanks so much Dee. Have a great week!
Kim
I would love to try this and wondering if I leave the chicken out if I would need to use fewer of the other ingredients?
Sharon
Hey Kim! I would maybe add some black beans or kidney beans instead of the chicken to make it vegetarian and still have some protein. But, if you just wanted to leave the chicken out I would still follow the recipe as is but maybe less of the enchilada sauce as it may make it a bit ‘soupy’.
Pam
Hi Olivia – First off, I loved your intro – re: minus the four kids. – HA! My husband and I thought that was hilarious 😆 I make brown rice often, especially since my husband has become disabled and we are living on a very limited income. You posted a couple of cooking methods for brown rice. Here is one that you might try, especially during the cold months and you need an excuse to heat up the kitchen.
Baked Brown Rice
2cups brown rice rinsed well and placed in a 2 qt oven safe dish coated in cooking spray
Bring to a boil 3 and 1/2 cups water, a TBSP butter and 1/2 tsp salt.
Pour the boiling mixture over the rice
Cover tightly with foil and bake ina 375 degree oven for 1 hour.
Carefully remove foil and fluff with a fork. – PERFECT
Try it!
I am looking forward to your brown rice casserole!
Sharon
Hey Pam!! Loved your comment. 🙂 Thanks for the new method to try! And I have yet to attempt cooking rice in the oven. I hope you enjoy the dish! Let me know.
Pam
Hey right back at Cha. Let me know what you think of the Baked Brown Rice method.I never worry about it. I leave it covered until needed, and freeze any left overs in one cup measures to thaw and add to whatever. Pam
Vanessa
Thanks for sharing! Does it keep long?
Sharon
It should be good covered in the fridge for 2-3 days.
Minerva Moser
This looked, at first, like the very type of casserole I like to make and eat. Then I saw that you’ve mixed refried beans into it. That was the deal breaker. I don’t personally think pinto beans in any form should be paired with chicken. I know a lot of people do that, but it really turns my taste buds off. Don’t get me wrong – I LOVE pinto beans and make all sorts of dishes with them, just not with chicken.
I would either substitute some beef or pork for the chicken, OR I’d substitute canned condensed split pea soup for the refried beans. But that’s not at all what your recipe is about, now, is it?
Sharon
I definitely have been testing out a beef based version of this recipe! I am a fan of the beans and chicken combo but I totally get that not everyone likes everything. Is it just the pinto beans with chicken or is any type of bean?
Jerri
This was delicious I used hamburger and cauliflower rice worked great.
Thank you for a new recipe to make for dinner.
Sharon
I love those substitutions! I am glad to hear cauliflower rice worked, I will have to try that. Thanks!
Birdie Harms
I’ve made this several times for lunch for my grandchildren and they love it. Now they know how to make it. It is extremely easy to put together, especially if you have cooked chicken in the freezer already. Great recipe.
Sharon
Hey, thanks Birdie!! I love that the grandkids are getting in the kitchen. 🙂