Amount
Ingredient
Preparation



1
pk
rice, brown

quick, spanish



1
pk
oat bran muffin mix

wheat free



10
ounces
green enchilada sauce

 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 9x13 inch cake pan.  Bake at 3 degrees for 25 to 3 minutes or to desired doneness.
  
VARIATION: A beaten egg added to the uncooked mixture will produce a lighter dressing