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 HEALTHY GLUTEN FREE CHICKEN RECIPES:
Gluten Free Baked Chicken Fingers
Chicken Vegetable Soup with Spinach
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
- Cook brown rice --> I use this stove top method or this one for your Instant Pot
- 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
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.