Mexican Brown Rice Bake – Gluten Free Recipe | Yummly

Mexican Brown Rice Bake – Gluten Free

THE HONOUR SYSTEM(11)
Tiffany B: "Made this for the family and my brother thought i…" Read More
7Ingredients
45Minutes
360Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 2 cooked chicken breasts (shredded)
  • 1 cup brown rice
  • 1 cup refried beans
  • 3/4 cup enchilada sauce
  • 1 cup shredded cheese
  • 1/2 pepper (diced)
  • 2 teaspoons chili flakes (optional)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    360Calories
    Sodium35% DV840mg
    Fat17% DV11g
    Protein29% DV15g
    Carbs16% DV49g
    Fiber24% DV6g
    Calories360Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium840mg35%
    Potassium370mg11%
    Protein15g29%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber6g24%
    Sugars4g8%
    Vitamin A20%
    Vitamin C10%
    Calcium25%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Tiffany B a year ago
    Made this for the family and my brother thought it tasted a lot like quesadillas.
    Sandy D a year ago
    This dish is tasty and satisfying. I chose it on the fly, so modified a bit with what I had on hand. I made it vegetarian, because chicken is in the freezer. I used quinoa because I had leftovers and I used both refried and black beans to make up for the missing meat. I added some diced onion as well. My husband and I both loved it. Will definitely make it again. Thank you!
    Michaela Smith a year ago
    This was the first recipe my boyfriend and I have made together- it was so easy to make and it turned out wonderful! We had plenty of leftovers, which reheated really well, and we were both full with each serving. Will be making again :)
    Michelle Moore 2 years ago
    I’m not the kind of person who would use half a can of refried beans and return the rest to the fridge, so I had to alter the quantities of the ingredients a little. I used the whole can, which is about a cup and 3/4, and then used a cup and 1/2 of salsa instead of enchilada sauce, because I wanted the chunkiness. I also added a cup of frozen corn. Otherwise, I followed the directions. It was good. I especially like the way it firms up after it cools down a little. I just wish I had done something to increase the heat, as it was a little milder than I was hoping it would be. Maybe next time I will use a hotter salsa or add a can of chopped green chilies, like some people said.
    Breea Staples 2 years ago
    Pretty good. I added Mexican-Style Chili Powder for spice.
    Bobbi Sweitzer 2 years ago
    I added a small can of chili peppers! Adds some heat! Yumm
    K 2 years ago
    This turned out great. Even better left over!
    Vanessa N. 2 years ago
    Amazing 🤤 i made my own enchilada sauce for this! Great recipe and super eAsy
    LisaLewis Lewis 2 years ago
    This tasted great and was easy to make. I bought preshredded chicken from Costco. I will definitely make it again.
    Ruth 2 years ago
    This is AMAZING and so simple. I used refried black beans because it’s what I had and it was great! I added some diced onion on top in addition to the pepper. I think next time I’ll add a little bit of diced jalapeño on top as well.
    De Luna 2 years ago
    So delicious!!! I hate brown rice, but I totally dig it here! I also cooked it like they suggested, so I highly recommend you look at the link that is attached to the instructions and cook it that way. It came out perfect! I had it with half an avocado and about 2 tablespoons of low-fat sour cream! This is so delicious I’m definitely going to make it again!!

    PlanShop