Mexican Brown Rice Bake
Looking for a hearty, gluten-free meal packed with bold Mexican flavors? This Mexican Brown Rice Bake is a cheesy, protein-rich dish featuring tender shredded chicken, fiber-packed brown rice, creamy refried beans, and zesty enchilada sauce perfect for a weeknight dinner!
Ingredients:
2 cooked chicken breasts, shredded
1 cup dry brown rice
1 cup refried beans
3/4 cup enchilada sauce
1 cup shredded cheese (cheddar, Mexican blend, or your favorite)
1/2 bell pepper, diced
2 tsp chili flakes (optional, for extra heat)
Instructions:
Cook the brown rice using your preferred stovetop or Instant Pot method.
Preheat the oven to 350°F and grease a 9×9-inch baking dish.
In a large bowl, mix together shredded chicken and enchilada sauce. Stir in the cooked rice and refried beans until well combined.
Transfer the mixture to the baking dish and sprinkle with shredded cheese, diced peppers, and chili flakes.
Bake for 25-30 minutes until bubbly, then broil for 2-3 minutes for a crispy cheese topping.
Serve warm with your favorite toppings like fresh cilantro, avocado slices, or sour cream!
Perfect for:
Gluten-Free Meal Prep
Mexican-Inspired Dinners
Easy Family Meals
High-Protein, Fiber-Rich Comfort Food
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