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Cook the Quick Brown Rice according to directions for 12 minutes. Remove
from heat. Stir in the enchilada sauce. Add 1 1/4 cup water and the dry
Oat Bran Muffin Mix. Stir. Pour into a well-oiled 9" x 13" cake pan.
Bake at 300 F. 25 to 30 minutes or to desired doneness.
VARIATION: A beaten egg added to the uncooked mixture will produce a
lighter dressing.
1 pk AM Spanish Quick Brown Rice
1 pk AM Oat Bran Muffin Mix
-- (Wheat Free)
10 oz Green enchilada sauce
1 Recipe