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Mexican Brown Rice Bake – Gluten Free

By thehonoursystem.com

Mexican Brown Rice Bake – Gluten Free

Prep:15minCook:30min

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.

Updated at: Thu, 21 Nov 2024 04:09:40 GMT

Nutrition balance score

Good

Glycemic Index

50

Low

Glycemic Load

15

Moderate

Nutrition per serving

Calories356.2 kcal (18%)

Total Fat14.2 g (20%)

Carbs31.1 g (12%)

Sugars1.7 g (2%)

Protein25 g (50%)

Sodium503.4 mg (25%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2chicken breasts

cooked, shredded

1 cupdry brown rice

1 cuprefried beans

¾ cupenchilada sauce

1 cupshredded cheese

2 tspchili flakes

Instructions

View on thehonoursystem.com

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Notes

18 liked

2 disliked

Delicious

Easy

Go-to

Makes leftovers

Moist

Sabrina Griffin· last month

I added some fajita seasoning to the chicken before mixing everything because I was worried it may be bland without. It was delicious!

thereblins· last year

I put taco seasoning on my chicken. I had diced tomatoes, avocado, sour cream, and salsas to put on top of meal after it was baked.

Stark Rosnik· last year

It is good. But even with adding onion and making the chicken with taco seasoning it is a bit on the bland side

Abbey B· last year

Wouldn't make again, but it wasn't disgusting. Just not great. And a lot of work for not-so-great.

The Baking Pastor· last year

While this probably won’t be a favorite, it was tasty enough and a meal my whole family was able to eat … no one had any complaints except the young daughter who thought it was too spicy. I used medium spicy enchilada sauce.

While this probably won’t be a favorite, it was tasty enough and a meal my whole family was able to eat … no one had any complaints except the young daughter who thought it was too spicy. I used medium spicy enchilada sauce.

Mallory Kaleta· last year

Used white rice for a faster rice cook and added a bell pepper and frozen corn.

Jacquelyn Curtis· last year

It was much better than I thought it would be. It was very easy too which I appreciate. I added some extra seasonings for more flavor.

Dewayne· last year

Makes leftovers

Not bad!!!

Jessica Artall· last year

Would add a can of Rotel and corn

Kayla Brown· last year

Makes leftovers

Good recipe! I used seitan chickn to make it vegetarian. Didn't want to make refried beans so used a can of black beans and added a bag of frozen corn. For makeshift Enchilada sauce I used 2/3 cup vegan bolognese sauce and added a packet of taco seasoning. Overall really good I'll make it again!

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