Quick Spanish Style Dressing
A quick and delicious casserole that will start a fiesta in your kitchen!
Yield
1 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pk |
brown rice
quick, spanish |
*
|
| 1 | pk |
bran muffin mix
wheat free |
* |
| 10 | ounces |
green enchilada sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pk |
brown rice
quick, spanish |
*
|
| 1 | pk |
bran muffin mix
wheat free |
* |
| 289 | ml/g |
green enchilada sauce
|
* |
Directions
Cook the quick brown rice according to directions for 12 minutes. Remove from heat. Stir in the enchilada sauce. Add 1¼ cup water and the dry oat bran muffin mix. Stir. Pour into a well-oiled 9x13 inch cake pan. Bake at 300℉ (150℃) for 25 to 30 minutes or to desired doneness.
VARIATION: A beaten egg added to the uncooked mixture will produce a lighter dressing.
