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Mexican Brown Rice Bake – Gluten Free

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. Packed with protein, this cheesy chicken dinner will become a staple in your home.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 306kcal

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 306kcal | Carbohydrates: 31g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 661mg | Potassium: 258mg | Fiber: 3g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 0.6mg | Calcium: 129mg | Iron: 1.9mg